Fall is in the air, but… We’re still here!
Fall is in the air. Everyone is noticing that it’s time for …. Cozy sweatshirts on some of these chilly mornings…. Cocoa….pumpkins…. fall decorations and very importantly, SOUP!! What could be better for an evening meal than a hearty bowl of warm soup? Potato Leek soup is an amazing kick-off to the soup season. You can pair this with a lovely roasted beet salad for a fabulous dinner combination. (Both recipes below)
Come join us this weekend for all the necessary ingredients, plus you will find so much more including loads of fresh produce, incredibly beautiful autumn bouquets, fall decorations, amazing baked goods, and jams/jellies.
Next Wednesday, September 30th, will be the final Wednesday market for this season! We will be open 4-6:30 pm for one last mid-week market.
On Stage:
Saturday: Daniel Hall
Wednesday: Deep Roots
| Fresh this Week: Sweet corn, cucumbers, lettuce, celery, garlic, carrots, leeks, potatoes, red onions, sweet onions, yellow onions, salad mix, cherry tomatoes, beets, watermelon, melons, kale, swiss chard, basil, arugula, cilantro, leeks, radishes, fennel, cabbage, rutabagas, chard, New Zealand spinach, green beans, broccoli, golden Raspberries, bell and hot peppers, eggplant, tomatoes, zucchini, tomatillos, leeks, winter squash, pumpkins, chicken and duck eggs, Organic fruit (Bartlett Pears, Cresthaven Peaches, Fuji, Macintosh and Honey Crisp apples), |
A French classic, this creamy potato leek soup is quick, easy, and delicious!
- 3 tbsp unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic peeled and smashed
- 2 pounds Yukon Gold potatoes peeled and roughly chopped into 1/2-inch pieces
- 7 cups low sodium chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup heavy cream
- Chives to taste
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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.
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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.
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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.
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Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
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Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
This pretty roasted beet salad makes the perfect starter for a dinner party.
- 1 bunch medium beets (about 3)
- 1 tbsp extra virgin olive oil
- 10 oz mixed greens
- 3 oz goat cheese
- 1/2 cup walnuts coarsely chopped
- 2 tbsp honey
- 1 1/2 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 1 1/2 tbsp minced shallots
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 6 tbsp olive oil
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Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
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In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
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Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.
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