Week 26 (B)

Nov 7, 2014

This weeks
share:
Butternut Squash
Kale or Chard
Potatoes
Leeks!
Carrots!
Hot Peppers
Sweet Peppers
Spicy Mix (salad
mix)
Radishes
Garlic

Next weeks
most likely:
We will be loading you
up in the final three two
weeks for your
thanksgiving feast.
With:
Potatoes, Sweet
Potatoes and Winter
Squash
Kale, Collard, or
Mustard Greens
Garlic
Peppers

Seeds of Hope Farm

CSA Newsletter
Seeds
of Hope Farm
From Your
Farmers:
CSA Newsletter

Out the farm office

window this morning is a vista of
fall color, the onset of winter
skeletal shapes, green ground
below the trees, and a plot
Chard
Sweet
blanketed in frost. Within that
Peppers
image is Evan, taking the days
share photo in a patch of sunlight.
Potatoes
The temp is 31, he is cold but does
Leeks
not complain. After the photo he
will divide and package the last
Garlic
couple of share items, and then
Radish
pack the shares into bags, and
Radish
arrange pack them back into the
Spicy Mix
cooler, arranged for delivery. If
Butternut Squash
you come by the farm in the next
few weeks be sure to send Evan a
thank you. Hes done a fantastic
Hot Peppers
job for us this year and taken the
farm to a whole new level. Much
Carrots
due to him, we completed three
outbuildings, 6 shelving units,
Kale
attended market most weeks of
the year, and managed to grow
food for at three sites.
Evan also does the majority of planting, weeding, and harvesting for the farm.
His productivity and quality of work have been tremendous, taking the capacity and
output of the farm far above where it has ever been. His presence and integrity have
commanded much improvement in my management and thought processes around
the farm. The coming end of his apprenticeship comes with many lessons learned for
both of us, and a true sadness on my end.
But the season is not over; two more weeks for you marathon CSAers. Last
Friday, in the wind, Randy and Evan covered nearly half the field in remay, a
lightweight fabric that protects plants from frost and wind.
But the season is not over; two more weeks for you marathon CSAers. Last
Friday, in the wind, Randy and Evan covered nearly half the field in remay, a
lightweight fabric that protects plants from frost and wind.

Top your carrots today or they will shrivel

and be no good.

Salad Green Mixes

Onions or Leeks

Check us out at www.seedsofhopefarm.org Let Us Know How Were Doing

Like us on Facebook! We Welcome SNAP EBT customers.

Upcoming Events:
Winter Market at Schlafly Bottleworks: if you use up all of your share and need to restock for Thanksgiving, come
see us at the Schlafly Bottleworks Winter Market, November 22 from 8:30 AM to Noon.

This Weeks Recipes:

Leeks: We are again including two leek recipes for the Week B members who have not yet received leeks.
Leeks are in the same family with onions, garlic, and chives, but they have special qualities all their own. Theyre mild,
subtle, and sweet.
Weve trimmed the roots and green tops of your leeks, and what remains is the white, or blanched, shank, which is
kind of like a long narrow onion bulb. Its white because we buried your leeks last fall and they grew underground.
Because leeks develop beneath the surface of the soil they should always be cleaned thoroughly. The way to do it is to
cut the leek lengthwise down the middle and, under running water, use your fingers to open up the layers and wash
away any garden grit.
Leeks dont need any fancy preparation to show off their high quality and delicious flavor. Im going to suggest two
recipes that are simple and always satisfying
In Mastering the Art of French Cooking, Julia Child writes, Leek and potato soup smells good, tastes good, and is
simplicity itself to make. Here is an adaptation. It makes 2 quarts serving 6 to 8 people.
Ingredients:
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks, including the first couple inches of tender green; or yellow onions
2 quarts of water
1 tablespoon of salt, and pepper to taste
Steps:
1. Simmer all these ingredients partially covered for 40-50 minutes, or until tender.
2. Mash the vegetables in the soup with a fork.
3. Optionally, a couple teaspoons of butter are nice to mix in off heat and just before serving.
4. Minced parsley or chives are good herbs to try. Sprinkle some over the bowls as a finishing touch.
Another classic recipe to try is:
Leeks Vinaigrette
Ingredients:
Leeks
A simple homemade vinaigrette
Steps:
1. Set the whole washed leeks into boiling water, over low heat, and cook for under ten minutes until parboiled, which
is partially boiled.
2. Try picking them up with tongs, and when you can easily pierce the root end of the leek with a fork, it is cooked
enough.
3. Place the leeks in a dish of ice water to stop them from cooking.
4. Drain the leeks thoroughly and, because you sliced them down the middle to clean them, you can fan out the layers
and spread the leeks open, facing up, in a dish long and deep enough for them to fit.
5. Drizzle a moderate amount of vinaigrette over the leeks, so that their surface has been splashed and there is a thin
layer of vinaigrette sitting in the pan. Turn the leeks over and make sure the other sides have been dressed lightly.
A vinaigrette is a salad dressing you can make at home. Whats so great about it is you control what goes in it and you
can vary the ingredients to achieve the desired flavor. In a jar, mix oil and a vinegar, usually about 3-4 times as much
oil as vinegar. Olive oil and red wine vinegar are good for this recipe. The vinegar is an acid and provides an important

This Weeks Recipes continued:

Page 3 of 3

Newsletter Title

You can also squeeze a lemon instead of adding vinegar to provide that acidic kick. Salt and pepper are essential. A
grainy mustard like Dijon helps to mix everything together when you put a lid on the jar and give it a strong shake, and
is a good flavor for this recipe. Honey or sugar is typically good to include and is an option with this recipe. There are
endless variations and delicious possibilities for a vinaigrette. Make it by taste.
6. Cover and marinate in the refrigerator for a couple hours to a couple days.
7. Serve at room temperature.
Randy Tempel, CAASTLC Community Garden Coordinator

Mexican Butternut Squash Soup with Ancho Chili, Crema, and

Pepitas:
This recipe comes from seriouseats.com. We didnt grow ancho chilis this year, but I made this recipe last night
using 5 small jalapenos. Two I stemmed and removed the seeds, 3 I left whole for flavor. Remove from pan prior
to adding other ingredients or stirring, and you can add them back in after cooking, just beware of them when
eating. The seeds from the butternut squash can be substituted for the pepitas (pumpkin seeds).
Note: If you want a less spicy soup with a less intense chili flavor, feel free to discard the ancho chili seeds or
scale down to 1 ancho chili pepper. Otherwise, go for the big flavor and spoon in plenty of crema or sour cream to
tame the intensity. You can make this soup vegetarian by substituting with vegetable stock.
Ingredients

2 1/2 pounds butternut squash, peeled, seeded and diced into 1-inch cubes

1/4 cup olive oil, divided

Kosher salt

2 ancho chilies, stemmed (see note above)

2 medium onions, diced

2 medium carrots, diced

2 medium cloves garlic, crushed

1 quart chicken stock or low-sodium broth (see note above)

1 cup water

Sugar, to taste

Mexican crema or sour cream, for garnish

Cilantro leaves, for garnish

Pepitas (toasted pumpkin seeds), for garnish

Lime wedges, for serving

Procedures
Preheat oven to 425F. Toss squash with 2 tablespoons oil, season with salt, and spread in an even layer on a
rimmed baking sheet. Roast squash, stirring occasionally, until browned and tender, about 35 minutes.
In a dry skillet, toast ancho chilies over high heat, turning once, until fragrant. Let cool, then tear into pieces.
Meanwhile, heat remaining 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat until
shimmering. Add onion, carrot, and garlic, and cook until softened and just starting to brown, about 5 minutes.
Add ancho chilies, chicken stock, and water and bring to a simmer. Reduce heat to maintain simmer. Stir in
butternut squash.
Using a blender or stick blender, blend soup until completely smooth. Season with salt and add sugar 1 teaspoon
at a time to balance the flavor, if needed.
Spoon soup into bowls and garnish with crema or sour cream, cilantro, and pepitas. Serve with lime wedges.