August 7 or 10 Ww wcwvcae

Sea Share contents:  1 bunch leeks, 2 small celeriac, 4 pounds Red Maria potatoes, 1 wave/2 pounds sweet peppers, 2 pints cherry tomatoes, 3 poundsww heirloom tomatoes (Jeapanese black trifele, pink slicer).

We had a good salad foreree dinner last night that was quick to make.  It was halved and quartered cherry tomatoes, a few sprigs each of Italian parsley, anise hyssop and mint, several quartered kalamata olives, 1 tablespoon of capers, and a dressing of olive oil, fresh lemon juice and a little drizzle of balsamic vinegar.

The large tomatoes are almost done.  I think this is their last week.  The cherry tomatoes will probably produce for 2-3 weeks more.

Creamy Celeriac Soup by Angelica Organics

3 tablespoons butter (or oil or earth balance), 3 large leeks quartered and sliced, 2 small celeriac peeled and roughly chopped, 2-4 large potatoes peeled and roughly chopped, 4 cups veggie or chicken stock, 1/4 teaspoon nutmeg, salt and pepper, 1/2 cup chopped blanched almonds, 1/2 cup cream or almond milk.

  1. Melt the butter in a large pot over medium high heat.  Add the leeks; cook unitl soft, 5 minutes.  Add the celeriac, potato, almonds and stock; bring to a boil.  Reduce heat, cover, and simmer 25 minutes.
  2. Let the soup cool slightly and then puree.  Return the soup to the pot; stir in the cream, nutmeg, salt and pepper to taste and heat on low until heated through.


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