Bard Family Market Garden CSA

September 2015 - Week Sixteen

What's in your box

Conservor Shallots

Music Garlic

Rossa Di Milano Onion

Lacinato Kale

Ovation Spicy Greens Mix

Gills Golden Pippin and Delicata Squash

Young Farao or Red Express Cabbage

Pink Beauty Radishes (no tops)

Tadorna Leeks

German Butterball Potatoes

Aunt Molly's Ground Cherries

Beurre De Rocquencourt Bush Wax Beans

King of the North Red Bell Peppers

Silver Slicer Cucumber


This weeks recipes

French Leek Pie - plume d'argent

  • 1 (9 inch) refrigerated pie crust
  • 2 teaspoons butter
  • 3 leeks, chopped
  • 1 pinch salt and black pepper to taste
  • 1 cup light cream
  • 1 1/4 cups shredded Gruyere cheese

  • Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges

What's happening at the garden this week

More cover crop went in. We will begin to take down some of the tomato and cucumber trellis in the next week. As the peppers stop producing, the plants will be pulled up, composted or tilled back into the soil, and the black plastic they grew on will be rolled up and stored for the winter.