Farm Fresh Wednesday - End of the Season

Our farm share has officially ended for 2010.  But there is still fun to be had at the farm.  We took advantage of the great weather this weekend to take a drive out to Bluemont to do some farm fresh pumpkin picking.  While we were there we took advantage of some of the other fun the farm has to offer.

We took advantage of the pumpkin jumping pillow.

We dug in the corn crib.

We got up close and personal with some chickens.

And we got a great haul of both carving and pie pumpkins....did someone say pumpkin cranberry bread???  All in all, this summer's farm share was great fun!  Thanks Great Country Farm!

Potato Leek Soup

The weather is finally starting to look a little fall like here and that means that I am starting to think about soups, chowder and stews.  I love to have a big pot of soup simmering on the stove-top for lunch or dinner on a crisp fall day.  One of my very favorite soups is Potato Leek Soup.  If you haven't cooked with Leeks before you are totally missing out!  Leeks have a wonderful mild onion taste and they cook up beautifully, getting soft, but not mushy in soup.  The potatoes at not only bulk to the soup, but a thick silky texture as well.  As if all that weren't enough, this soup can be whipped up in about 45 minutes.   No need to wait hours, salivating, while your soup simmers!

Here is the recipe from Cook's Illustrated, with my open personal little adaptation.


Ingredients
6           tablespoons unsalted butter
4 - 5      pounds leeks (see note above)
1           tablespoon unbleached all-purpose flour
5 1/4    cups chicken stock or canned low-sodium chicken broth
1          bay leaf
1 3/4    pounds medium red potatoes (about 5), peeled and cut into 3/4-inch dice


Instructions
1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).

2. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.


MY NOTE: If you really want to go crazy, at the beginning of step 2 fry up about 4 oz of cut up bacon. Remove the bacon pieces, and use the bacon fat to cook the leeks. Continue as directed.

Farm Fresh Wednesday

The friendly farmer showed up again today with another basket full of goodness. Here's a look at what he brought:

There is Corn, Potatoes, teeny tiny grape tomatoes, as well as some plum tomatoes, a bunch of apples, some green peppers and what is likely the last of the summer squash. 

I realized last week that I neglected to tell you the name of my friendly local farm.  All of this bounty comes from Great Country Farms.  If you live in the Northern Virginia area I highly recommend that you take a trip out for some great agritourism!  There is loads of stuff for the kids including a petting farm, giant slides and a big jumping pillow.  And for the grown-ups there is a beautiful winery across the street called the Bluemont Vinyard.  Your admission to Great County Farms gets you a free wine tasting at the vineyard! 

Farm Fresh Wednesday

At our house Wednesday is farm day.  More specifically, it's the day that the shipment from our local farm arrives.  For three years now we have bought a farm share from Great Country Farm, so every week during the summer and into the fall we receive a big box full of fruits and veggie that only a few hours earlier were still attached to a plant.

If there is a farm in your area that offers this service I highly recommend that you take advantage of it.  Not only will you be getting pretty much the freshest in-season produce available, but you will be supporting a local business and it's fabulous to know exactly where your food is coming from!  Top that all off with the fact that you will be exposed to new produce that you may not have purchased in the grocery store.  Every week brings a little culinary adventure!

Here's what came this week:  Beets with the beet greens
                                                Apples (Look for upcoming post on skillet apple crisp featuring these!)
                                                White patty pan squash
                                                Asian Pears
                                                Green beans
                                                Banana pepper (I have NO IDEA what to do with these...suggestions??)