Surprise, Surprise we got our first frost on Saturday night. It did a number on the eggplants & cherry tomatoes. Thankfully it only nipped the peppers and our newest planting of beans. On the plus side crops like brussel sprouts, cabbage, cauliflower, kale & kohlrabi will taste sweeter.
Mini Share: Leeks, Kohlrabi, Sweet Corn (1/2 dozen), Sweet Peppers, Garlic & a small amount of cherry tomatoes. There will also be an option for eggplant, kale, chard, husk cherries & snack peppers.
Full Share: Leeks, Kohlrabi, Sweet Corn, Sweet Peppers, Garlic, Romanesco, Cherry Tomatoes, Snack Peppers, Eggplant & Summer Squash.
Kohlrabi Leek Soup
2 leeks trimmed, use only the white and light green parts2 tablespoons of butter
1/2 a large kohlrabi peeled and cut into 1/4 inch cubes
1 large russet potato
1 quart of chicken stock
1 teaspoon of dried thyme
1/2 cup of heavy cream or milk for a thinner consistency
Melt the butter in a medium-size heavy kettle over medium heat. Add the leeks and cook, stirring, until translucent and tender, 10 to 15 minutes. Stir in kohlrabi and potato. Cook, stirring, 3 to 4 minutes longer. Stir in stock and thyme. Simmer over low heat until the kohlrabi and potato are very tender, about 20 to 25 minutes. Remove about half of the vegetables and puree in food processor or blender, adding stock if too thick. Return the puree to the pot. Stir in cream. Taste and season with salt and pepper. Simmer over low heat for 10 more minutes.
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