Potato-Leek Soup

This classic Julia Child recipe is always a home run!

Ingredients:
2 tablespoons olive oil
1 pound baby red potatoes, peeled and cut in half if on the larger side
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable or chicken stock
1-2 tablespoons freshly squeezed lemon juice
½ cup heavy cream
½ cup mascarpone
⅓ cup minced parsley
Sea salt and fresh ground pepper

Method:
1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 5 -10 minutes (time will vary greatly depending on the surface area of the bottom of your pot).

2. Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

4. Add the cream, and season to taste with salt and lemon juice.

5. Ladle into bowls, and garnish with a dollop of mascarpone and a healthy sprinkling of minced parsley.

Spring Vegetable Rice Soup

This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Ingredients:
1 cup multigrain rice
4 cups F&L chicken stock
2 cups water
2-3 garlic cloves, peeled and minced
1 cup onion, peeled and chopped
1 leek, roots and tough green ends removed, then chopped
2 cups carrots, peeled and sliced
2 cups fingerling potatoes, scrubbed and chopped
1 cup Shiitake mushrooms, washed and trimmed of any tough ends
2 large handfuls Swiss chard leaves, torn
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
½ teaspoon sweet ground chile pepper
Sea salt and fresh ground pepper

Method:
1. In a large stock pot, heat the olive oil over medium-high heat, then add chopped onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in chopped carrots, leeks and potatoes and continue to sauté until vegetables are slightly softened, about 4-5 minutes. Add in the rice, chicken stock and water, seasoning with the fresh thyme and sweet ground chile pepper, plus sea salt and fresh ground pepper.

2. Bring soup to a boil, then reduce heat and simmer for 30 minutes, until rice and vegetables are fully cooked and tender.

3. Turn off heat and add the Shiitake mushrooms and greens to the soup, stirring to combine until greens are slightly wilted. Check for seasoning and add additional salt and pepper as desired.

Winter Comforts Recipes

Along with its busy days and festive nights, December marks the arrival of winter, which has been especially evident this past week with our super-chilly (and icy!) weather. Come in from the cold this week to a classic, cozy lineup highlighted by rustic Italian bread, earthy Chanterelle mushrooms and locally-crafted grape cider, as well as our own seafood-kissed cioppino soup. Accompanied by a new crop of winter produce that includes purple carrots, pomegranates, petite fennel and more, this box will do wonders to ward off the continuing chill.

Here are a few recipe ideas for the week:

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

How-To: De-Seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.

Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

What’s In The Box? October 19-25

Soup’s On
There’s nothing quite so gratifying after a long, hard and chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade Italian chicken soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Pain au Levain bread, local Chanterelle mushrooms and other fall-fresh produce like broccolini, quince and leeks, plus savory-sweet honey-thyme cakes, this menu will satisfy both body and soul.

Here’s what you’ll find in your box this week:

Italian Chicken Soup

Savory and incredibly satisfying, our rustic housemade soup is made by slow-simmering an array of autumn-fresh vegetables and Italian herbs with our housemade chicken broth. Finished with roasted, shredded chicken, this soup is delicious served with a toasted hunk of Pain au Levain bread.

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough loaf epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Domaine des Cassagnoles Côtes de Gascogne 2016

Similar in style to a Sauvignon Blanc, this light white blend hails from the French winemaking region of Gascony. An ideal pairing for a soup and salad supper, it is aromatic and luscious with white pineapple and grassy notes.

Thyme-Honey Cakes

Kissed with an intoxicating combination of fragrant, savory thyme and sweet, golden honey, these fresh-baked cakes from the Snohomish Bakery are not only delicious, but support a great cause, too: Proceeds from the sales go to GloryBee, a Eugene, Oregon-based company dedicated to saving the honey bee through research, awareness and education.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the shorter days of fall, the girls are up with the sun to roam the outdoors. Bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.

Housemade Crème Fraîche

Crafted in our farmstead creamery from pasteurized organic sweet cream, this rich and silky crème fraîche is delicious combined with fresh fall herbs and then dolloped on this week’s hearty soup.

Summer Berry Jam

Our housemade freezer-style jam is crafted in small batches from gorgeous, organic strawberries picked at the height of the summer season. To preserve the wonderful fresh flavor and color, we make this recipe with berries, organic sugar, and pectin.

Ripe Fruit

Quince and Glenora grapes.

Chanterelle Mushrooms

With a firm texture and light, delicate flavor, local Chanterelle mushrooms shine in a variety of dishes, lending earthy appeal to fall dishes like pastas, risottos and soups.

Seasonal Organic Vegetables

This week’s produce selection also includes Piracicaba Brazilian broccolini, leeks, Hakurei turnips, green beans, cherry tomatoes and red beets.

Seasonal Organic Greens

Iron-rich spinach and Romaine lettuce.

Fresh Garden Herbs

Italian parsley, rosemary and sage.

(View Weekly Box Archives)

this week's recipes
good morning

farm & garden notes
hi, march

workshops & events
new classes!

archives