How to Select the Best Leeks

The use of leeks in cooking is growing in popularity in the last few years. It is important for the consumer to understand how to select the best leeks...

Shallot, Delicata Squash and Pear Soup

This slightly sweet soup is wonderful when served with a swirl of greek yogert and maple syrup. Great when served with with a fresh salad and Alaska wild caught salmon. Yum!

Here is the recipe.

Potato Leek Soup - Potage Parmentier

Leeks are great this time of year and are hardy even with the deep cold. We will leave them in the field until freeze up so we can get maximum storage. 

Lets talk about what we can do with these beauties. Potato leek soup comes to mind.  Here is a classic recipe.

Ingredients:

1 pound of potatoes (I like Carola or Yukon Gold)

3 large leeks, cleaned and thinly sliced

6 cups vegetable stock (or light chicken stock)

2 tablespoons fresh squeezed lemon juice

1/2 cup heavy cream

1/2 cup creme faiche

1/3 cup minced chives

Directions:

In a stock pot, saute leek and potato until softened and browned slightly, about 10 minutes

Add vegetable stock and bring to a boil. Reduce heat and simmer for 30-40 minutes

Blend until smooth using an immersion blender

Add the cream and season to taste with salt and add lemon juice

Ladle into a bowl and garnish with a spoon of creme fraiche and minced chives

10 Ways to Use Fresh Squash Blossoms

How do you use Squash Blossoms? let me count the ways. There are many creative ways to use this unique and healthy food. We have a great supply at the market.

"[above] is what a summer squash plant looks like that we harvest squash blossoms from."

 Photo: Reed Petersen

1. Stuffed with flavored cheese
2. Batter fried
3. Baked with your favorite sprinkle seasoning
4. Salsa
5. Pesto
6. Soup
7. Quesadillas
8. Pizza
9. Raw on Salads
10. Stuffed with shrimp

Bonus Ideas:

1. Fritters.
2. Hush Puppies
3. On sandwiches
4. Stuffed with Jalapenos
5. Stuffed with your favorite homade sausage

Red Russian Kale

Red Russian Kale is one of the premium ingredients in our spring mix. We also offer it separate as baby kale. It is great in soups or a crunchy salad, although we have also had people buy it to make kale chips. It is very popular with our salad loving folks with unsurpassed tenderness and sweet flavor.

Russian traders brought this kale from Siberia to Canada in the 1800's. Kale is in the brassica family and has some of the same healthy ingredients as broccoli and cabbage.

I planted a 30 foot by 4 foot bed, so we will have a good supply. It does well at cut and come again, so the beds can be harvested for several weeks before succession planting. Kale loves this years cool wet weather and has great disease resistance. So bring on the spring showers.

When choosing Red Russian Kale look for bright, fresh, firm leaves and wash well before using.

A quick tasty side dish can be made by sauteing the washed and trimmed leaves in a little butter and garlic. Or use olive oil and add bits of bacon, red pepper, onion and a spicy sausage. Yumm.

This can also be added to pasta dishes such as linguine or spaghetti.

Spring and summer kale is wonderful and healthy. Similar to many other vegetables, the light frosts of fall sweeten the kale further for the peak of the season.