Week 7 - July 20th

Rogowski farm says the following is on it's way to Maplewood:

ONE BUNCH EACH
Swish Chard
Scallion
Leeks
Carrots - Golden
Carrots - Orange
Carrots - Mixed
Basil
Lacy Arugula

ONE HEAD EACH
Lettuce - Boston
Lettuce - Trout Leaf
Lettuce - Red Leaf
Lettuce - Red Romain

BASIL CARE and STORAGE: Some members have mentioned the basil turns brown quickly. Remove any wrapping/ties from the bunch. (In general it is best to remove all ties from any produce when you get it home.) Trim off the stem ends of the basil (like you do with flowers) and let the stems sit in cold water to refresh the leaves. I leave them in the water by my sink, but you can then wrap the bunch loosely in a paper towel and place in a plastic bag. Store the package in the crisper drawer of the fridge.

CARROT CARE: Remove carrot tops for storage - but don't just toss them out, the tops are edible too! Lisa Mark has printed some copies you can pick up for Carrot Top Soup. Check last week's post for Carrot Top, Mint and Almond Pesto recipe.

Here's a favorite recipe of Kerry's for carrots:

Leek, Carrot & Potato Soup
1 TB Butter
2 TB Vegetable oil of your choice
2 Garlic cloves minced
3-4 Large Leeks - sliced (about 4 cups) You can swap out onions if necessary
4 cups carrots - sliced
3 cups potatoes - sliced
5 cups stock
2 TB lemon or lime juice
salt & pepper to taste

Saute leeks and garlic in the butter & oil for 5 minutes
Add carrots, potato and stock & bring to a boil
Reduce heat, cover and simmer until carrots & potato are tender (about 45 minutes)
Puree using a food processor, blender, or use a stick blender right in the pot.
Return to pot and season with salt, pepper, and citrus to taste.
Garnish with a handful of chopped parsley, or other herb of your choice.
Serve hot or chilled.