Oct. 2, 201

Just Harvested & In This Week’s Bins:

*PASSION FRUIT  (Frecker Farms, Organic, Carpinteria)

*BARTLETT PEARS  (Lake County Diamond, Organic, CA)

*CRIMSON SWEET WATERMELONS  (Frecker Farms, Organic, Carpinteria)

*STRAWBERRIES   (Sunrise Organic Farm, Organic, Lompoc)

*RED “BAKERS” POTATOES   (Fern Ridge, Organic)

*EASTER EGG RADISH  (Frecker Farms, Organic, Carpinteria)

*LEEKS  (Sunrise Organic Farm, Organic, Lompoc)

*GREEN LEAF LETTUCE   (Frecker Farms, Organic, Carpinteria)

This Week’s Tips:

*Everything can go directly into the fridge. Always a good idea to give your lettuce and greens a quick hydrating rinse and wrap in dishtowel before placing in the crisper. Berries are picked ripe and are tasting mighty fine for October. Hope we see some rain this week!

*PASSION FRUIT FLAVOR—-> Tastes like the tropics but grown just up the 101! Alex Frecker is ready with his first planting of organic passion fruit from his farm off the Casitas Pass in Carpinteria…he has about 1-acre planted and says they have been tremendously popular at his farmers’ markets. Really tasty on your yogurt, with hard cheeses or added to fizzy water. These little gems are at peak sweetness when the skin is a little wrinkled and has a “moderate dimple.” Smoother skinned, will offer a tangy tropical treat. Alex likes to cut in half sideways “hamburger-style” and remove with a spoon. Or you can bite it open and squeeze the insides directly to your mouth.

*IT’S GONNA RAIN AND YOU’VE GOT LEEKS—-> You can use leeks anywhere you would normally use onions…sauteed with vegetables, braised, in soups and in morning (or night) egg scrambles.  For an easy side dish:  chop the light green & white parts and throw in a pan, sauté with olive oil on med-high heat until they are soft, golden brown.  The darker green segment are great for soup stock.The Romans are thought to have introduced leeks to the United Kingdom, where they were able to flourish because they could withstand cold weather. The Welsh regard for leeks can be traced back to a battle that they successfully won against that Saxons in 1620, during which the Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents.


This Week’s Recipes:




Leeks, chopped

olive oil

lots of salt


1. Preheat oven to 425

2. chop spuds into wedges

3. Toss all ingredients and place in oven for 25 min or until golden brown.

4. Garnish with more salt

5. *chop into smaller wedges from more crisp

*adapted from 101cookbooks


BOILED SPUDS w./  BUTTER (just a little)


1 pound potatoes

1 tablespoon salt

2 tablespoons cold unsalted butter, cut into 4 pieces

1 leek, finely grated or shaved

A 5-finger pinch of thyme leaves

½ lemon

Coarsely ground black pepper


In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.

Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, leeks and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.

Tear the thyme leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

*adapted from cooking.nytimes




2 or 3 potatoes

1 tablespoon + 1 teaspoon olive oil, divided

¼ teaspoon salt

5 garlic cloves, minced

¼ cup parmesan cheese


With a knife, or a mandolin, slice potatoes very thinly (about 1/16 inch thick). Soak sliced potatoes in water for 1-2 hours. Drain, and pat dry with paper towels.

Preheat oven to 400 degrees.

Toss potatoes with  tablespoons of olive oil. Sprinkle salt over, toss to combine.

Line two baking sheets with a cookie cooling rack. Place the potatoes in an even layer on the rack.

Bake in oven until golden brown and crisp, turning pan every five minutes. Because some will brown faster than others, keep a close on them and remove chips as they brown. Be sure to not let them get too brown, some white is fine, once they cool, they will crisp up. The whole process should take 15-25 minutes. Once the potato chips come out of the oven, sprinkle with salt. Let cool.

While the potatoes are in the oven, heat the remaining olive oil in a small skillet or saucepan over a low heat. Add garlic, and saute until garlic is cooked and softened, about 3 minutes. Be careful to not brown the garlic.

Sprinkle the garlic and parmesean over chips. Serve.

*adapted from  cookingforkeeps




1 1/2 lbs. potatoes, cut into 1-inch pieces

1-2  leeks, rinsed thoroughly and thinly sliced

1 tbsp. olive oil

1/3 c. milk, soy or moo

salt + pepper to taste


In a medium saucepan, cover potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.

While potatoes are cooking, heat oil in a medium skillet over medium-low heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.

Combine potatoes and soymilk in a large bowl. Using a potato masher, mash until potatoes reach desired consistency (I like mine chunky!). Stir in leeks and season with salt and pepper.

*adapted from typeahouse




3 tablespoons butter

1 large leek (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)

2-3  potatoes (about 18 ounces total), peeled, diced

3.5 chicken stock or canned low-salt broth

salt and pep to taste


Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes.

Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. Bring soup to simmer. Ladle into bowls.

*adapted from: BonAppétit



(vegan, gluten-free, dairy-free)


A dash of olive oil

2 leeks, washed, dark green section trimmed, sliced

6 medium Yukon gold potatoes, peeled, cut up

Sea salt and pepper, to taste

2 cups plain non-dairy milk of choice, the creamier the better

For slow cooker-

Drizzle a scant amount of olive oil into the crock. Add the leeks. Stir. Add the potatoes. Season with sea salt and pepper, to taste. Cover with just enough fresh water to reach the top of the potatoes. Cover and cook on High for several hours until the spuds are fork tender. Maybe 5 hours or so.

For stove-top-

Drizzle a bit of olive oil into a soup pot and heat over medium heat. Add the leeks, toss in a little salt and stir. Cook for 15 minutes, till softened. Add the cut up potatoes. Season with sea salt and pepper, to taste. Carefully add enough water to just cover the spuds. Cover and bring to a simmer. When soup is simmering, lower heat and continue to simmer until potatoes are tender- roughly 40 to 45 minutes.

When the potatoes are fall apart tender, blend the soup with an immersion blender till smooth. (Or puree in batches in a blender or Vita-Mix- be careful to cover tightly!)

Stir in the non-dairy milk and return to heat, gently heating and stirring. Taste test for seasoning adjustments.

*adapted from vegankitchenunited



INGREDIENTS: (serves 2)

2, 4 oz. filets of your favorite fish

1-2 leeks, thinly sliced (1/2 cup)

1 small potato, sliced into 1⁄4” pieces

2 tbsp. olive oil

2 tbsp. lemon juice

kosher salt & pepper to taste


To prepare potatoes:

-Preheat oven to 400° F.

-Using a mandolintip2 or knife, slice the potato into 1⁄4” pieces.tip3 -Lightly coat with 1⁄2 tbsp. of olive oil and season with salt and pepper. -Place on sheet tray and roast for 20 minutes.

-Remove and reserve.

To prepare leeks:

-Using the white part of the leek only, cut lengthwise. Place the flat, inner part on the cutting board and thinly slice (about 1/8” thick).

-In a small sauté pan on medium-high, heat 1 1⁄2 tbsp. of olive oil and add the leeks.

-Lightly season with salt and pepper and sweat for a minute, until edges are golden.

-Remove and reserve. To finish:

-Cut two pieces of parchment paper and aluminum foil into rectangles (mine were 15”x9”).tip4

-Divide ingredients in half.

-Making two separate envelopes, place each piece of parchment on the foil and create a bed with the potatoes. -Stack the broccolini and then the cod.

-Lightly season with salt and pepper.

-Top cod with the sautéed leeks and drizzle 1 tbsp. of lemon juice on each fish.

-Fold parchment in thirds over fishtip5 then fold foil over to completely seal, leaving no openings.tip6

-Bake at 400° F for 20 minutes.

My tips:

1. I used cod because it was the seafood shop’s freshest delivery- any flaky white fish will do.

2. A mandolin allows for even slicing. If you use a knife, be careful since the potato will be wobbly!

3. Pre-roasting the potatoes ensures that they won’t be raw when the fish is ready. Alternatively, you can use very thin slices of potatoes to avoid pre-cooking.

4. The parchment and foil should be large enough to stack all ingredients and create an “envelope”.

5. Use the parchment as a barrier between the ingredients and foil. This prevents the food from taking on a metallic taste. 6. Sealing each packet tightly allows the fish to steam itself and helps lock in flavors.

*adapted by chefjamielevine.




2 pounds potatoes

2 leeks

1 large egg, beaten

Salt and freshly ground pepper to taste

Vegetable oil for frying


Rinse the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch. Add the egg, and salt and pepper.

Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

*adapted from bostonjewish

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