We bought a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield. Each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week our share included red cherry and larger yellow tomatoes, dragon beans (which I’ve come to LOVE), pears, nectarines, garlic, radishes, leeks and potatoes. We’re moving into the fall veggies this week!
I got Julia Child’s The Art of French Cooking awhile ago and her recipe for potato leek soup (or Vichyssoise) which I’ll be making a little less fattening and trying this week:
Vichyssoise (Potato Leek Soup)
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens
2 quarts water
1 Tablespoon salt
6 tablespoons heavy cream or 3 tablespoons softened butter
3 tablespoons minced chives or parsley
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. Adjust salt and pepper. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. Makes 2 quarts of soup for 6-8 servings.
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