Nu Way Farm is constructing a new greenhouse. This is exciting because for every greenhouse that a Penn’s Corner farm puts up, we are able to extend our growing season a little more. This translates to late winter greens and early spring radishes. What’s really amazing is that these farmers find time during the busiest time of year to repair and build greenhouses in between plantings, harvesting, weeding and so on!
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THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
With a big salad, makes a light meal for 2 or appetizers for several; this easily doubles if you doubt that it would keep you sated
1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)
Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.
Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.
While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.
Serves 2 generously or 4 reasonably
3/4 pound seedless watermelon, rind removed
3/4 pound heirloom tomatoes (about two large tomatoes)
3 ounces feta cheese
8 leaves basil
2 tablespoons extra virgin olive oil
sea salt, to taste
1. Cut the watermelon into large, imperfect chunks and slice the heirloom tomatoes into wedges. Combine in a bowl.
2. Crumble feta over the watermelon and tomato mixture, add basil, torn by hand, and toss gently with olive oil.
3. Season, to taste, with sea salt. Enjoy immediately before the fruit releases too much juice.
Kitchen Notes: The original dish also included sliced red onions. I forgot to purchase them, but they weren’t missed.
- 1 pint fresh edamame in pods, or frozen edamame in pods
- 1/2 Tbsp (The desirable amount of salt vary, depending on the amount of water to boil edamame.)