"Laughter is brightest where food is best." -Irish Proverb
The abundance of August is here! In Colorado, we have true distinct seasons. Not only does this provide for a change of attitude with the weather but our foods come and go true to the seasons in which they are born. To me, this breeds an extreme appreciation for the bounty as its not every month we get it. So, enjoy yours!
Here's the box
Cantaloupe, COG, Hirakata Farms 5 pounds
Apricots, Conner Orchards, Hotchkiss 1.45 pound
Peaches, Conner Orchards 1 pound
Lettuce, Baby, Sweet Mix, COG, Ring a Dind Farms 0.5 pound
Beans, Green COG, White Mountain Farm 1 pound
Leeks, COG, WMF 1 bunch
Cucumber, Ab Yoder Family Farm 1 cuke
Red Beets, WMF, 1 bunch
Chocolate Soy Butter, COG, Don't Go Nuts, Salida, CO 1 16 oz
From Megumi's Kitchen:
"When I see a leek, the first thing that comes to my mind is leek potato soup. I also like leek, carrot, and mushroom for my Thai curry. It sounds weird and might be culturally inappropriate. But I was surprise how the flavor goes well with the Thai curry, yellow or red.
Leeks in Vinaigrette
1/4 purple onion, chopped fine
1/2 clove garlic, grated fine
1 tablespoon Sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/4 cup olive oil
salt and pepper
- clean and halve the leek and cook in a boiling salted water until meltingly tender. drain well.
- mix all the dressing ingredients. marinate the leek at least for 10 minutes.
- serve with mushed potato and salad.
I understand that unripe peaches ripen when they are kept in brown paper bags. They can also be used for baked peaches. Baked peaches were served at the first San Luis Valley Local Foods Coalition Harvest Soirée a few years ago.
- Halve the peach and take out the seed.
- Place them on a baking pan cut side up
- Pour honey in the cavity and bake @ 350-ish till the peaches are soft and surface is caramelized
(if needed, cover with a foil to avoid burning)