this week’s Remembrance cheese

• Maple Fromage Blanc - creamy, spreadable fromage blanc with local Organic Tenkate Farm maple syrup

• or choose - Plain Fromage Blanc or Feta - ltd availability, FCFS

on our plates…

Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Potato Leek Soup

• 3 tablespoons unsalted butter

• 1 pound leeks, white and light green parts, roughly chopped (~3-4 cups)

• 3 cloves garlic, peeled and smashed

• 2 pounds potatoes, peeled and roughly chopped into ½-inch pieces

• 7 cups chicken or vegetable broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 1 cup heavy cream

• Chives, finely chopped, for serving

INSTRUCTIONS

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Greens & Grains with mushrooms

recipe shared by a fellow member

• 3-4 tbsp browned butter

• 1 c. chopped mushrooms (I used a mix of shiitake and oyster) 

• 1/2 c. chopped fresh sage 

• 1 c. toasted nuts (I used walnuts and cashews)

• 1 head of frisee or escarole

• 1/3 c. dry white wine 

• salt and pepper to taste

Saute mushrooms in browned butter over medium-low heat.  When they are cooked through, add the sage and stir well.  Add in toasted nuts.  If your mix seems dry, you can add a bit more butter. Add the frisee, and then pour the white wine over the top.  Turn the heat up just a bit.  Cook, stirring frequently until the frisee is cooked down, and the wine has mostly evaporated.  Add salt and pepper to taste.  Serve with bulgar, wheat berries or other hearty grain.  

More in-season inspiration…

• Cauliflower (try subbing leeks for onion): Cauliflower Curry

• Butternut Squash (try subbing leeks for onion): Butternut Squash Mac n Cheese

• Beets, remembrance yogurt: Red Wine Roasted Beets with Tahini Yogurt

• Beets, remembrance feta: Roasted Beet Salad with Barley, Feta & Red Onion

• Pair your frisée/escarole with a sweet and acidic dressing to cut the bitterness

• Hakureis are great cooked or raw! Try them on your salad or grated into slaws

• Hakurei Turnips: Miso Glazed Turnips

U-Pick Gardens

open 7 days/week during daylight hours for all Full Plate vegetable share members.

upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. kiddos should be supervised. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!

The first frost arrived last week which closed out many upick crops, but you may still be able to harvest some parsley, cutting celery, hot peppers and maybe some other surprises from the most resilient of plants too. Enjoy!