Leek Potato Soup

This is quick and easy, especially if you have a Vitamix or other power-house blender.


1 large leek or 2 medium-width leeks

2 T butter

2 cups water

2 cups broth (either chicken or veggie)

2 lbs. potatoes, peeled, diced into 1/2 inch pieces

pinch of Marjoram

1/4 cup finely chopped dill

1/2 teaspoon dried thyme

dash of Tabasco sauce or pinch of dried, powdered hot chili

salt and pepper to taste

What to do:

Saute sliced leeks in butter with salt and pepper on low heat, covered pan for about 10 minutes. Take care not to brown those leeks, which results in a burnt taste.

Add liquid ingredients and the potatoes. Bring to a low simmer and cook for 2 minutes. Ladle half of the mixture into the blender and hit puree, then return to pan. Add herbs, Tabasco, salt and pepper. Serve hot.

Quick Dill Dip and Salad Dressing

This is so easy, it’s almost not a “recipe,” but I love the scent of dill and enjoy this concoction regularly. Throw your dill (cutting off the coarsest stems if there are any) into a Vitamix or other powerful blender (or you can you a Cuisinart). Toss in a clove or two of garlic, a dash of Tabasco or a pinch of ground hot pepper, and a cup or so of plain yogart. Hit puree, pour into serving dish and enjoy.

It’s fantastic with pita bread, as a veggie dip, or a quick-to-prepare salad dressing.

Farm Day, April 30, 2011

All our CSA members, their friends and family are invited out to Morning Song Farm this coming Saturday between 9-12. We’ve scheduled our annual llama sheering in the morning. If you’ve never seen this done, we think it’s worth the trip alone.
Check out our super friendly dairy goats, and our baby chicks!

As always, if you could RSVP that you’re coming and in how many cars, we’d appreciate it. Sometimes almost no one comes, and sometimes we have parking issues, so planning ahead is helpful on this end…..


Harvet Ticket 4/26, 4/27 2011