Bard Family Market Garden CSA

July 17, 2014 - Week Eight

What's in your box


Costata Romanesco and/or Success Straightneck Summer Squash

Lacinato Kale

Rainbow Chard

Napoli Carrots

Parade Green Onions

King Richard Summer Leeks

King of the North Bell Pepper

Jalapeño, Wenks Yellow Hot and Black Hungarian Hot Peppers

New Potatoes

Sugar Snap Peas

Patty Pan Summer Squash (standard share)

Artichokes (standard share)

Touchstone Gold and Bulls Blood Beets (standard share)

This weeks recipes

Creamy Potato and Leek Soup


1 pound potatoes, peeled and cubed

1 (14.5 ounce) can chicken or vegetable broth

2 leeks, chopped

2 teaspoons margarine

1 1/2 cups heavy whipping cream


In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)


Deliciously Simple Carrot Cake - Epicurious


For the cake:
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots (appx. one pound)
Icing:
1 (8 oz.) package cream cheese (room temp.)
1 stick of butter (room temp.)
1 box 4x powdered sugar
2 teaspoons pure vanilla extract
Pecans, chopped (for garnish)


Begin by heating your oven to 350-F and preparing two 9" round cake pans by lining the bottom with wax paper, (do not grease or flour). In a large mixing bowl sift together the flour, sugar, soda, cinnamon and salt. Add to that the eggs, vegetable oil and grated carrots, mixing until well combined. Divide batter evenly between the two cake pans and bake for 30 minutes. (When finished baking be sure and let cakes cool completely before frosting, as the icing will easily melt if cake is the slightest bit warm.)


To make icing, place the cream cheese and butter in a medium-sized mixing bowl and cream until both are well incorporated. To that slowly add the powdered sugar in small increments until all gone and then the vanilla. Chill until ready to frost cake. When frosting cake, if you'd like, add chopped pecans to the middle layer after frosting and also to the top and sides for a beautiful presentation.


Steamed Whole Artichoke


Wash artichokes under cold water. Cut excess stem. Pull off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the very top of the artichoke and rub with lemon to preserve the green color. Place the artichokes in a large pot with about two inches of water. Bring to a boil. Cover and simmer for about 30 minutes. The artichokes are done when the outer leaves can be easily pulled off.


To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

What's happening at the garden this week

Kevan is finishing up our new drip irrigation system. We will be planting more transplants very soon like green onions, kale, broccoli, cabbage and head lettuce. Sugar Snap Peas are done for the season so we are taking down the trellis and will plant fall crops in the space. We donated 50 lbs of produce to Second Harvest Food Bank in Madison.