We are wrapping things up here at the Wilder Farm with our last CSA of the season. In a couple of weeks, we will contact you to arrange pick-up of your bonus winter veggies. We would like to thank all of our CSA and Farmdollars members for your support this season. We are very pleased that our gardens did their thing, and we couldn’t have done it without you! Community support is vital to our small family farm as we grow and improve each year. We plan to have a CSA again next year, as well as our two farmer’s markets, increased egg production, broiler chickens and a larger, FULL-TIME FARMSTAND! We wish you and your families a fabulous fall and winter and we will see you in the spring!
Jess, Justin, Wilson and Ben
THIS WEEK’S PRODUCE:
Brussels Sprouts (cut them off the stalk and store in fridge till ready to use)
Pie Pumpkin (check out this link!) http://www.pickyourown.org/pumpkincooking.php
Herbs–Thyme and Sage (these can be dried by hanging in a cool, dark place)
Flowers–Sunflowers, Sweet Annie and dried flowers
Serves 2 to 4
- 1 pound Brussels sprouts
- 1 tablespoon sriracha (or to taste)
- 3 tablespoons honey
- Juice of 1 large lime
- Vegetable oil for frying
- Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it’s tough to pry off the remaining leaves), add the heart to the bowl with the leaves.
- In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
- Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.
- Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!
K’s Potato Leek Soup–from Pinch My Salt
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.