The sunshine helped keep us motivated to get a lot done around the farm this week. We hope you all got to get out and enjoy the nice weather as well. We know this is Ohio and we will not be fooled by this nice weather- we’re ready for it to snow at any minute. We have been waiting on the leeks to size up and included them in the share this week. If you are not familiar with leeks you can think about them as a mild onion. They are incredibly versitile and can be used in many ways. We like to use them in the base of a soup which is how we used them in the recipe this week. We hope you all are still cooking along with us. Don’t forget to share your creations with us @front9farm. Only two more weeks to go!
Cilantro and Leek Top Chimmichuri Sauce
Combine 1/2 cup of cilantro, and 1 1/4 cup leek greens (tops), roughly chopped, in a blender. Add 3 cloves of garlic, 1/2 jalapeno pepper (roughly chopped), 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tbsp dried oregano, 1/2 cup water, 1 tsp sea salt. Mix well and serve over roasted or pan-fried chicken breast.
Collard Leek Soup
Saute the chopped leeks in 2-3 Tbsp butter in a large stock pot until softened. Add a pinch of salt, 2-3 medium potatoes, cubed, all the collards with the stems removed, then finely chopped, and the leaves cut into strips, 3 cloves of garlic minced, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp ground black pepper, and 1.5 quart chicken stock. Stir to combine then bring to a boil, then reduce to a simmer and simmer for 20 minutes or until the potatoes are soft. Remove from heat and add 2-3oz shredded cheddar cheese and 1/4 cup sour cream. Puree the soup until smooth in texture, then serve hot.
Fried Green Tomatoes
Beat 1 eggs and 1 Tbsp water in a shallow bowl. Place 1/2 cup flour and 1/2 cup cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
Slice all of the green tomatoes into 1/2 inch slices, then dip each tomato slice into flour, and then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to baking sheet or plate, waiting to be fried. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Heat about 1/4 inch oil (about 1 cup depending on pan) in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
Romaine Salad with Ginger Dressing
In a blender combine, ½ cup extra-virgin olive oil, 2 Tbsp apple cider vinegar, 2 Tbsp Dijon mustard, 1 Tbsp honey, to taste, 1 Tbsp finely grated fresh ginger, ½ tsp salt, black pepper. Blend well serve over a bed of romaine.
Stuffed Pepper Soup with Tomatillos
In a Dutch oven over medium heat, cook and stir 1 lb beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, 2 cups diced tomatillos, 3 cups chopped green peppers, about 4 peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Cilantro and Leek Top Chimmichuri Sauce||Collard Leek Soup||Fried Green Tomatoes||Romaine Salad with Ginger Dressing||Stuffed Pepper Soup|
|garlic||3 cloves||3 cloves|
|red wine vinegar||1/4 cup|
|olive oil||1/2 cup||1/2 cup|
|dried oregano||1 Tbsp|
|chicken breast, either roasted or pan-fried||1/2 lb, about 1 breast|
|medium potatoes||2-3 potatoes|
|chicken stock||1.5 quarts|
|cheddar cheese||2-3 oz shredded, about 1/4 to 1/2 cup|
|sour cream||1/2 cup|
|frying oil||about 1 cup|
|apple cider vinegar||2 Tbsp|
|ginger||1 Tbsp, freshly grated|
|Dijon mustard||1 tsp||2 Tbsp|
|ground beef||1 lb|
|tomato sauce||1 quart|
|brown sugar||2 Tbsp|
|beef stock||6 cups|