Although the recent Summer Solstice marked the official first day of summer, we at Granite Springs Farm have a number of other sensory observations that remind us summer has bulldozed its way in .90+ degree heat blankets our fields with undeniable weight. Water breaks (for drinking and rinsing; for the humans and the plants) are essential. Critters and pests emerge where we wish to not find them, hoping to grab the same snack we want to share with you! And what you’ll find in your bag, dear CSA peeps, is as good as any calendar announcing the start of sweet summer.
- Squash & Zucchini medley
Today’s harvest ended with a delicious bowl of our bounty a la Potato Leek Carrot Soup! We recommend you try it too. (recipe adapted from leekpotatosoup.com).
3 Leeks trimmed and sliced
2 Potatoes (medium) cubed
2 Onions (medium) sliced
2 Carrots sliced
2 Celery sticks sliced
2 Garlic cloves finely chopped
1.5 L Vegetable stock
4 T Olive Oil
1/4 c Parsley chopped
Salt & Pepper to taste
Add the olive oil to a frying pan at medium heat.
Add to the oil leeks, onions, carrots, and celery. Stir until onions have sweated and carrots just begin to tenderize.
Preheat the vegetable stock in a large pot until the stock begins to boil.
Add to the stock potatoes, garlic, and the vegetable mix.
Simmer all ingredients until the carrots and potatoes are soft.
Provide chopped fresh parsley to top each served bowl.
Update: Day 2 we drained off a bit of the liquid and whirred this around in the food processor with some milk making a creamy soup. Delicious!