Week #24 11/6 & 9

This week your basket contains: rainbow carrots, sweet peppers, cabbage, celeriac, garlic, LEEKS, broccoli, GREEN TOMATOES, and potatoes.  

It is November, and THANKSGIVING is as early as it possibly can be this year.  As we always do, we will deliver a DOUBLE BASKET on 11/20 and skip delivery on 11/27, after which we will be back to our normal schedule. 

If you have beets in your fridge, this week’s basket would be perfect for making Russian Cabbage Borscht.  You can find the recipe on our web site (see password below).

Leeks and potatoes are made for each other.  This is the best version of a classic soup I have ever tried.


4 medium potatoes

4 Tbsp. butter

1 chopped leek

3/4 tsp. salt

6 cups stock or water

ground black pepper

snippets of fresh herbs: thyme, marjoram, basil

Chop leeks, including the greens, into ½ inch rounds, place into a bowl of cold water with 1 tsp of salt.  Leave soaking for ½ hour.   Clean and peel potatoes and dice into 1″ chunks.   Drain leeks and sauté in a saucepan with butter until translucent.  Add potatoes, stock, and seasonings.   Bring to a boil, reduce heat and simmer until potatoes are tender.   When done, puree the contents of the pan, making sure the puree is absolutely smooth. Return to the saucepan.   Thin with milk if soup is too thick. Heat gently, covered, until just hot. Do not boil.  Taste and adjust seasonings.  For a wonderful touch, swirl a Tbs of heavy cream into each bowl before serving.  Serves 4-6.

We are expecting our first frost in the next couple of days (seems like in the last couple of years first frost has been a month or so later than in the past) so we are harvesting the last of the tomatoes in the hoop house.  Some are close to ripe while others are fully green.  Here are a couple of recipes for green tomatoes.


Fried green tomatoes are extremely easy to make.  On a plate or in a shallow bowl, beat 1-2 eggs.  Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with bread crumbs and fry in a small amount of butter.  Squeeze the juice of one lemon over the fried slices and serve.



3 onions

10 green tomatoes

1 cup chicken or vegetable stock

4 Tbs butter 

For each 2 cups of base, add:

1 ½ cups half-and-half

2 tsp sugar

1 tsp salt 

Cut onions and cook slowly in butter in a large heavy pot.  When they are soft, add cut, cored but not peeled tomatoes.  Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes.  Add broth and pass the soup through a strainer or food mill to remove the seeds and skin.  This is the base of the soup, which can be frozen for later use.  When ready to use, stir in half-and-half, sugar and salt.  Taste and adjust seasoning as needed.  Serve hot or chilled topped with a Tbs of sour cream.  From Classic American Food Without Fuss by McCullough and Witt.


A quick and tasty side dish can be made by slicing one red pepper into strips and sautéing it in 1 Tbs. olive oil and 1 Tbs. butter with a clove of minced garlic.  After five minutes, add a head of broccoli florets and thinly sliced broccoli stems.  Sprinkle with 1 Tbs. of Balsamic vinegar, cover and steam until broccoli is dark green.  Season with salt and pepper to taste and serve.