Greetings Ffynnon Farm 2019 CSA subscribers (and friends) to our first posting of 'From the Field'.
We've been HARD at work getting the field tilled and rowed out this spring and our efforts are literally beginning to yield fruit - or vegetables as the case may be.
The first week's basket has some tasty treats. Species chives and oregano from the herb side and arugula Astro round out our strongly flavored salad additions.
Your salad base will be either New Red Fire or Bergam's Green leaf lettuce and both are great.
Rounding out this first basket are Scarlet Nantes carrots and Tadorna leeks from the root beds. The Tadorna are an overwintered variety and so should be cooked for best enjoyment.
This week's recipe uses three of your items.
Easy-Peasy Carrot & Leek Sauté
- 2 leeks, finely chopped
- 4 carrots, finely chopped
- 1/3 cup chicken or vegetable broth
- 2 tablespoons butter
- 1 tablespoon liquid sweetener (maple syrup, honey, agave - these are interchangeable in most recipes we
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Combine leeks, carrots, broth, butter, sugar, oregano, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes. Serve immediately.
Thanks again folks for subscribing to our CSA. We're looking forward to bringing you the best organic practice grown vegetables and fruits right from our fields to your table. Enjoy!