Hello to each one of our members!
It hardly seems possible, but we have reached Week 8 – halfway through our CSA season! And this week we are introducing you to leeks, often used in soups and chowders. Since we’ve offered leek soup in past years, I wanted to find something a little unique. When I found Rachael Ray’s recipe for “Cream of Chicken and Leeks on Buttered Toast”, I just had to try it. I think you’ll agree that this one is an easy lunch or light supper on a hot summer night.
I’m sure many of you have tried Mexican street corn, either at home or at a festival. The recipe titled “Mexican Street Corn Salad with Chipotle Dressing” is a take on that. It can be served as a side dish with grilled juicy burgers, brats or pork chops. Or serve with your favorite taco chips as a healthy midday snack.
I was looking for a special way to feature the purple beans some of you will receive in your shares. As you know, upon cooking, purple beans turn green. What fun is that? I was hoping to find a way to enjoy that beautiful purple color, and after digging, I found a great recipe on YouTube. Consider making the recipe for “Purple Green Bean Summer Salad”. Green beans can be used as well, for those receiving green beans in their shares. I did not use the optional figs called for in the recipe, mostly because I don’t have them on hand and I knew someone in my family wouldn’t try this if I put them in! You’ll notice the image enclosed with the recipe is not an image of the finished recipe, but one which features some of the ingredients used in the recipe. A little change of pace!
Have a fabulous week, everyone!