The fall cabbage and cauliflower will be planted this week, along with our regular successions of lettuce, fennel, and scallions. All the fields will be full soon and the puzzle of where to put the next crops is weighing on us. With the late start, many crops did not ripen in the time we thought, leaving us to have to choose how much to harvest and how much to sacrifice for the next planting.
We are building an onion and garlic storage room inside one of the barns so that it can be mouse proof and climate controlled. It should be done this week and we can begin to clean the garlic!
This week's pick list:
- Summer squash
- Basil, Cilantro Flowers, Parsley, and Dill
- Revolution Bread is available.
Leek and Blue Cheese Toast, from smitten kitchen.com
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
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.