Still CSA cookin'

I've been a very bad blogger. But I have been cooking despite the fact that I started organic chemistry class three weeks ago.

Quinoa salad with winter squash...

More quiche... (with the rainbow chard here, and see farm share broccoli steaming in top left)

Braised and glazed radishes and potatoes (yes, cooked radishes are good!)...

And potato leek soup. The recipe I used a couple weeks back was very easy and delicious. Here's how I did it, adapted from Bittman.

3/4 medium sized potatoes

3 leeks (or substitute in an onion or two)

1 cup shredded carrots (optional, nice to use up farm share ones)

olive oil

1 carton vegetable broth

salt and pepper

Scrub, peel and cube the potatoes. Finely slice the white and light green parts of the leek. Heat up a few tablespoons olive oil in a sauce pan or soup pot, on medium heat. When the oil is warm add the leeks. I like to cook them, stirring, until they're carmelizing. Then add the potatoes, along with salt and freshly ground pepper to taste.

I read the recipe wrong and instead of adding the broth at this point, I sauteed only the oil, leeks and potatoes for about 20 minutes, but I think this lent a nice flavor. Add in the broth, bring to a boil, then turn down to a simmer and cook until the potatoes are softened to your liking. I then used our hand blender to blend about half the soup, that is optional. Enjoy!

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The share has had an abundance of greens the last few weeks, which has been a challenge. But we've been able to easily enjoy delicious apples and plums.

Do you have easy ideas for greens? Collards, tat soi, rapini, etc. Pass them on!