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
Cantaloupe
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.