CSA Delivery 19, October 12, 2010.
I’ve just come in from preparing beds for garlic planting. Last week, my nephew, Aaron, who has been spending the season with us to learn a little about farming, spread compost and plowed the field, and today, I formed raised beds with our homemade bed-shaper. Tomorrow, I’ll pick up 250 lb. of seed garlic that I purchased from an organic grower in Canada, and sometime this week we’ll break the bulbs into cloves and plant them with our water wheel. In November, we’ll mulch the field with straw which we hope will keep it safe until it emerges in spring. This week, a year after our last garlic planting, we’ll be sending garlic to you. We are pretty disappointed in the crop. It grew well in the early spring, and produced a good crop of scapes, but it was planted in an excessively well-drained field that was not accessible to irrigation and did poorly in this year’s hot and droughty weather. Nevertheless, you’ll each get a little bagful of garlic. Next year’s crop is on far better soil and right next to our big irrigation pond, and I’m sure it will do better.
This week we’ll be sending tomatoes, chiles, carrots, winter squashes, leeks, potatoes and garlic, and we’ll ask you to choose between arugula and tatsoi, kale, chard and choy, and peppers and eggplants. Jacob, my 14 year-old, is making his potato-leek soup tonight. His recipe is below.
JACOB’S QUICK POTATO-LEEK SOUP
4 large or 6 medium potatoes, cubed; 3 medium leeks, sliced; 1 large onion, diced; 6 tbsp. butter, 8 cups soup stock, and salt and pepper to taste.
Melt the butter in a pot on medium heat, then add the leeks and onions and cook for 6-8 minutes. Add the potatoes, stir, and cook for 2-4 minutes. Add the soup stock, bring to a boil, then set to simmer until the potatoes are soft, about 20 minutes. Add salt and pepper to taste and serve.