News from Windflower Farm: Creamy Baked Leeks

CSA Delivery 22, November 2, 2010.

This week’s harvest will include a bunch (or bag) of carrots, a bag of red or yellow onions, leeks, two sweet peppers, a couple of delicata squashes, a bunch of broccoli, one celeriac bulb, and some salad and cooking greens.  Below you’ll find a recipe for the leeks.  Delicatas are my favorite squashes.  They require no more preparation than a lengthwise cut, seed and slime removal, and baking at 350 degrees for 30-40 minutes, until fork-soft.  They are often so good that they don’t need butter or sweetening.

As you probably already know, this is the last share of the season.  More than once someone on the farm crew has remarked that the season seems to have passed quickly.  Before saying goodbye for the season, I’d like to extend a special thanks to the 8-10 people from your neighborhood whose volunteer work on the “core group” has made the CSA function well.  We couldn’t do what we do without them.  And thanks to all of you for being with us for the 2010 season.  We hope you’ve enjoyed the season and we hope to see you next year.

Best wishes for a happy and healthy holiday season from all of us at Windflower Farm.

Thanks, Ted

CREAMY BAKED LEEKS

From Fine Cooking

1/2 tsp. unsalted butter, Kosher salt, 4 medium leeks, 1 tsp. lightly chopped thyme, ½ cup heavy cream, 1 large clove garlic, peeled and mashed, ¼ cup finely grated Parmigiano-Reggiano.

Heat the oven to 350 degrees.  Rub the bottom of a rectangular baking dish with butter.  Sprinkle ¼ tsp. salt over bottom of pan.  Cut the dark green portion off the top of the leeks.  Trim the ends.  Cut each leek in half lengthwise.  Rinse under water, pat dry, and arrange cut side down in the baking dish.  Sprinkle with thyme and a pinch of salt.  Heat the cream and the garlic in a small sauce pan under high heat.  As soon as the cream comes to a rolling boil, remove the pan from the heat and let sit for 5 minutes.  Pour the cream and the garlic evenly over the leeks.  Cover the leeks with a piece of parchment.  Bake the leeks until tender all the way through when pierced with a knife and the cream is almost entirely reduced, about 35 minutes.  Sprinkle the leeks with the cheese and bake until the cheese melts, 1-2 minutes.

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