August 4 or 7 CSA

This weeks’ share : 1 pound yellow wax beans, 1 bunch of leeks, 3 pounds of Desiree potatoes, 1 pound of gretel eggplant, 1&1/2 pounds zephyr squash, 1 quart of small roma tomatoes, 1 quart of cherry tomatoes.

This weeks’ menu might include a cherry tomato and yellow wax bean salad, roasted roma tomatoes, gretel eggplant and squash warm or cold, potato-leek soup hot or cold.

When I roast the romas, 1 cut them in half, spread them in a single layer on a baking dish, drizzle with olive oil and sprinkle with salt pepper and oregano, then roast at 450 degrees until I like how they are… approx 30 minutes. I cut the squashes and eggplants in half lengthwise and toss with olive, s and p and spread on a baking sheet. They can go in the same oven at the same time, just separate pans. You can toss them altogether afterward or keep separate. They are good warm or room temp and are tasty with some mozzarella and fresh herbs.

Our potato crop was prolific but not highest quality. We grew them in newer ground to us and had some pressure from wire worms. We tried to run thru them thoroughly but you will find some little holes in the taters. So far all that I’ve cut into are good in the middle. Please let us know if yours are not and we’ll replace them!

JULIA CHILD’S POTATO-LEEK SOUP

YIELD6-8

INGREDIENTS

• 4 cups sliced leeks – the white part and a bit of the tender green
• 4 cups diced potatoes – old or baking potatoes recommended
• 6 or 7 cups of water
• 1½ to 2 teaspoons of salt, to taste
• Optional: ½ cup of more sour cream, heavy cream or crème fraiche

PREPARATION

1. clean leeks very well use the whites and a bit of the green. Cut up leeks and potatoes. In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Taste and correct seasoning. Use immersion blender and blend together. Add heavy cream and stir in