Potato Leek Soup - Amazon Simple Storage Service (S3)
September 27th 2017
Bayfield Foods Cooperative
Veggie Boxes:
Lake Superior CSA
Broccoli, Onions, Green Beans, Sweet Corn ~Great Oak Farm~ Cauliflower OR Kale, Spinach ~River Road Farm~ Potatoes, Leeks OR Cilantro and Zucchini ~Yoman Farm~ Head Lettuce, Parsley ~Twisting Twig Garden ~ Slicer Tomatoes
~ Maple Hill Farm ~ Mini Veggies : Potatoes + Leeks ~Yoman Farm ~ Spinach ~ River Road Farm ~ Sweet Corn ~ Great Oak Farm ~
Meat Boxes: Beef Roast + Beef Stir Fry ~Hidden-Vue Farm ~ Sweet Italian Brats OR Honey BBQ Brats ~Maple Hill Farm~ Fruit
Mini Meat Boxes: Ground Beef + Beef Stir Fry ~Hidden-Vue Farm~ Pork Steak OR Pork Brats ~ Maple Hill Farm~
PLUS ITEM: Goat + Sheep Cheese ~Sassy Nanny + Happy Hollow Creamery~
BONUS ITEMS:
Fruit: A “bonus” item are items that we will stick in random boxes if we don’t have enough Apples~ Apple to go around for Bayfield everyone. Will you Co. be the
Potato Leek Soup Ingredients 3 tablespoons butter 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups) 2 large russet potatoes (about 18 ounces total), peeled, diced 4 1/2 cups (or more) chicken stock or canned low-salt broth 2 tablespoons chopped fresh chives Preparation Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Season with salt and pepper. (Cover and refrigerate.) Bring soup to simmer. Garnish with chives and serve.
Greetings From Great Oak Farm! Farming is very much a game of playing the odds. As the fairly predictable weather of summer gives way to the anything-goes-roller-coaster of fall, keeping track of the odds becomes a critical part of the farming equation. A forecast junkie, I habitually check the weather radar every time I turn on the computer, ending up there whether I intended to or not. Gears spinning in my head quickly evaluate the changes in percentages of rain, thunder storms, sunshine, or cold/frost from the last time I checked the forecast. These changes are weighed carefully against what tasks need to be accomplished for the day and the week, and a course of action is plotted. Repeat hourly as needed. As the captain of this produce ship, I am charged with simultaneously keeping one eye on the horizon and one directly off the bow, constantly readjusting my course to keep the harvest on course and not run aground. This time of year, having a good crew here on the farm is critical to success. In order to better handle the rigging and keep ahead of the weather, at the end of August we hired on an additional farmhand, Evan. Evan worked here a few years ago for a summer, and has worked on a variety of area farms since then – we are glad to welcome him back on the crew! Having another set of capable hands on the team has been wonderful, and the 3 of us here have been tackling a host of projects. In addition to regular weekly harvests of produce (still picking beans and sweet corn in late September!), the past 2 weeks found us busy getting summer crops out of the hoophouses and prepping the ground in there for winter spinach plantings. The first plantings of winter spinach are up and looking great, and we’ve got 3 more plantings on the way to keep the spinach coming all season long in your winter CSA boxes. For our big project next week, we’ll be pouring a new concrete slab in the root cellar to replace the old gravel floor, which will be an exciting development. That way we can move whole bins of carrots, cabbage, beets, and such around with the pallet jack instead of in 80# sacks by hand. My body is grateful already. Meanwhile, we’ll be watching the weather closely as fall progresses, ready to turn hard starboard as fast as we can and get back to the big storage crop harvests when a cold front appears on the horizon. The onions were the first of the winter crops to get harvested, and I am happy to report they are curing down splendidly in the greenhouse. The next big harvest will be the winter squash, and we’ll need to get it in before the first hard frost settles down in the fields. The longer we leave them to grow in the fields the sweeter they will be this winter – but wait too long and we could lose them to frost damage. Always playing the odds! Enjoy the warm weather while it lasts everyone. Yours in community, Chris Duke and company – Great Oak Farm
Crockpot Applesauce Ingredients 6 large apples, any variety (approximately 3 pounds) 2 cinnamon sticks, optional 1 tablespoon lemon juice 1/2 cup water 1/4 teaspoon salt
How to Make It Peel and chop the apples: Peel the apples with the vegetable peeler, then cut them into quarters and slice out the cores. Roughly chop apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce. Combine all the ingredients in the bowl of the slow cooker, and close the lid. Cook the applesauce: Cook on high for 4 hours, stirring twice during cooking. Puree the applesauce, optional: If you like chunky applesauce, you can skip this step altogether. But it you prefer a more smooth texture, remove the cinnamon stick, then use an immersion blender to puree the applesauce until it reaches the consistency you like. Cool and store: Cool the applesauce, then divide between several containers. Cover and store in the refrigerator for up to 5 days, or freeze for up to 3 months. CSA Manager Note: I have actually done this without peeling the apples and then use my immersion blender to blend the peelings and the whole fruit all up. Can’t even tell the difference :) PLEASE FLATTEN & RETURN CSA BOXES!
Winter Shares Now Available For Ordering! Visit www.bayfieldfoods.org to order. Deliveries Start November 1st!
SNEAK PEEK AT NEXT WEEK October 4th 2017 Veggie Boxes
Bayfield Foods Cooperative
Notes from the CSA Manager!
Carrots, Broccoli, Winter Squash, Onions ~Great Oak Farm~ Spinach, Kale OR Cauliflower, Lettuce ~River Road Farm~ Potatoes, Leek ~Yoman Farm~ Parsley
~Twisting Twig Garden~ Slicer Tomatoes ~Maple Hill Farm~
Mini Veggies Carrots ~Great Oak Farm~ Spinach, Head Lettuce ~River Road Farm~ Slicer Tomatoes
~Maple Hill Farm~ Meat Boxes Ground Beef + Steak - Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Hamburger + Steak ~ Hidden Vue Assorted Pork ~ Maple Hill Farm
PLUS ITEM: Maple Syrup—Heritage Acres Pancake Mix—Maple Hill Farm
Fruit Apples~ Bayfield Apple Co.
Hello everyone! Just a couple of notes here: 1. Please return all boxes! We reuse the veggie boxes, cardboard meat and cardboard fruit boxes. 2. Summer shares end October 24th. Winter shares are now available. Please visit our website at www.bayfieldfoods.org to sign up! 3. Flower shares have ended but we still have them available as a special order until it’s too cold to have flowers! 4. We will have a Lake Superior CSA booth at a lot of upcoming events in Duluth this fall. Keep an eye on our Facebook page of where to find us and say hi! 5. Winter shares are now available and start November 1st!
Bayfield Foods Cooperative
Veggie Boxes:
Lake Superior CSA
Broccoli, Onions, Green Beans, Sweet Corn ~Great Oak Farm~ Cauliflower OR Kale, Spinach ~River Road Farm~ Potatoes, Leeks OR Cilantro and Zucchini ~Yoman Farm~ Head Lettuce, Parsley ~Twisting Twig Garden ~ Slicer Tomatoes
~ Maple Hill Farm ~ Mini Veggies : Potatoes + Leeks ~Yoman Farm ~ Spinach ~ River Road Farm ~ Sweet Corn ~ Great Oak Farm ~
Meat Boxes: Beef Roast + Beef Stir Fry ~Hidden-Vue Farm ~ Sweet Italian Brats OR Honey BBQ Brats ~Maple Hill Farm~ Fruit
Mini Meat Boxes: Ground Beef + Beef Stir Fry ~Hidden-Vue Farm~ Pork Steak OR Pork Brats ~ Maple Hill Farm~
PLUS ITEM: Goat + Sheep Cheese ~Sassy Nanny + Happy Hollow Creamery~
BONUS ITEMS:
Fruit: A “bonus” item are items that we will stick in random boxes if we don’t have enough Apples~ Apple to go around for Bayfield everyone. Will you Co. be the
Potato Leek Soup Ingredients 3 tablespoons butter 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups) 2 large russet potatoes (about 18 ounces total), peeled, diced 4 1/2 cups (or more) chicken stock or canned low-salt broth 2 tablespoons chopped fresh chives Preparation Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Season with salt and pepper. (Cover and refrigerate.) Bring soup to simmer. Garnish with chives and serve.
Greetings From Great Oak Farm! Farming is very much a game of playing the odds. As the fairly predictable weather of summer gives way to the anything-goes-roller-coaster of fall, keeping track of the odds becomes a critical part of the farming equation. A forecast junkie, I habitually check the weather radar every time I turn on the computer, ending up there whether I intended to or not. Gears spinning in my head quickly evaluate the changes in percentages of rain, thunder storms, sunshine, or cold/frost from the last time I checked the forecast. These changes are weighed carefully against what tasks need to be accomplished for the day and the week, and a course of action is plotted. Repeat hourly as needed. As the captain of this produce ship, I am charged with simultaneously keeping one eye on the horizon and one directly off the bow, constantly readjusting my course to keep the harvest on course and not run aground. This time of year, having a good crew here on the farm is critical to success. In order to better handle the rigging and keep ahead of the weather, at the end of August we hired on an additional farmhand, Evan. Evan worked here a few years ago for a summer, and has worked on a variety of area farms since then – we are glad to welcome him back on the crew! Having another set of capable hands on the team has been wonderful, and the 3 of us here have been tackling a host of projects. In addition to regular weekly harvests of produce (still picking beans and sweet corn in late September!), the past 2 weeks found us busy getting summer crops out of the hoophouses and prepping the ground in there for winter spinach plantings. The first plantings of winter spinach are up and looking great, and we’ve got 3 more plantings on the way to keep the spinach coming all season long in your winter CSA boxes. For our big project next week, we’ll be pouring a new concrete slab in the root cellar to replace the old gravel floor, which will be an exciting development. That way we can move whole bins of carrots, cabbage, beets, and such around with the pallet jack instead of in 80# sacks by hand. My body is grateful already. Meanwhile, we’ll be watching the weather closely as fall progresses, ready to turn hard starboard as fast as we can and get back to the big storage crop harvests when a cold front appears on the horizon. The onions were the first of the winter crops to get harvested, and I am happy to report they are curing down splendidly in the greenhouse. The next big harvest will be the winter squash, and we’ll need to get it in before the first hard frost settles down in the fields. The longer we leave them to grow in the fields the sweeter they will be this winter – but wait too long and we could lose them to frost damage. Always playing the odds! Enjoy the warm weather while it lasts everyone. Yours in community, Chris Duke and company – Great Oak Farm
Crockpot Applesauce Ingredients 6 large apples, any variety (approximately 3 pounds) 2 cinnamon sticks, optional 1 tablespoon lemon juice 1/2 cup water 1/4 teaspoon salt
How to Make It Peel and chop the apples: Peel the apples with the vegetable peeler, then cut them into quarters and slice out the cores. Roughly chop apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce. Combine all the ingredients in the bowl of the slow cooker, and close the lid. Cook the applesauce: Cook on high for 4 hours, stirring twice during cooking. Puree the applesauce, optional: If you like chunky applesauce, you can skip this step altogether. But it you prefer a more smooth texture, remove the cinnamon stick, then use an immersion blender to puree the applesauce until it reaches the consistency you like. Cool and store: Cool the applesauce, then divide between several containers. Cover and store in the refrigerator for up to 5 days, or freeze for up to 3 months. CSA Manager Note: I have actually done this without peeling the apples and then use my immersion blender to blend the peelings and the whole fruit all up. Can’t even tell the difference :) PLEASE FLATTEN & RETURN CSA BOXES!
Winter Shares Now Available For Ordering! Visit www.bayfieldfoods.org to order. Deliveries Start November 1st!
SNEAK PEEK AT NEXT WEEK October 4th 2017 Veggie Boxes
Bayfield Foods Cooperative
Notes from the CSA Manager!
Carrots, Broccoli, Winter Squash, Onions ~Great Oak Farm~ Spinach, Kale OR Cauliflower, Lettuce ~River Road Farm~ Potatoes, Leek ~Yoman Farm~ Parsley
~Twisting Twig Garden~ Slicer Tomatoes ~Maple Hill Farm~
Mini Veggies Carrots ~Great Oak Farm~ Spinach, Head Lettuce ~River Road Farm~ Slicer Tomatoes
~Maple Hill Farm~ Meat Boxes Ground Beef + Steak - Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Hamburger + Steak ~ Hidden Vue Assorted Pork ~ Maple Hill Farm
PLUS ITEM: Maple Syrup—Heritage Acres Pancake Mix—Maple Hill Farm
Fruit Apples~ Bayfield Apple Co.
Hello everyone! Just a couple of notes here: 1. Please return all boxes! We reuse the veggie boxes, cardboard meat and cardboard fruit boxes. 2. Summer shares end October 24th. Winter shares are now available. Please visit our website at www.bayfieldfoods.org to sign up! 3. Flower shares have ended but we still have them available as a special order until it’s too cold to have flowers! 4. We will have a Lake Superior CSA booth at a lot of upcoming events in Duluth this fall. Keep an eye on our Facebook page of where to find us and say hi! 5. Winter shares are now available and start November 1st!
