This week’s share:

beans or broccoli

carrots

red cabbage

eggplant

kale

green pepper

leek

summer squash

tomato

This Past Week…      

Has had us worried.  It was too hot for some of the plants to fruit, and too hot for some of the cool weather seeds to germinate.  We weren’t sure how much we would have for you this week, but we used what we had.  We were short a few eggplant, so some of you are getting a dark purple eggplant we bought from Nehmer’s, an area grower. Hopefully the spinach and lettuce grow quickly so we can offer some variety. 

Something new in your share this week – leek.  Leeks can be stored for several weeks in a root cellar standing upright in a box with some sand in the bottom. They can also be placed in a refrigerator for two to three weeks.

Kale – what will you do with this wonderful green?  Kale is an incredible super food. Kale has the most protein of all the cultivated vegetables. It is also high in vitamins A, C and all the B vitamins. Its calcium content rivals the calcium level of dairy products.

TUNA NOODLE CASSEROLE

w/ LEEKS AND FRESH DILL

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
• 1/4 teaspoon celery seeds
• Coarse Kosher salt
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup half and half
• 1 teaspoon fresh lemon juice
• 8 ounces wide egg noodles
• 1/2 cup coarsely grated Gruyere cheese (about 2 1/2 ounces)
• 2 tablespoons chopped fresh dill
• 2 5- to 6-ounce cans albacore tune packed in oil, drained, broken into 1/2-inch chunks
• 2 cups coarsely crushed salted potato chips (about 2 ounces)

Butter 8x8x2 inch glass baking dish.  Melt unsalted butter in heavy large saucepan over medium heat.  Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt.  Cover saucepan and cook until leeks are tender but not brown, stirring often about 8 minutes.  Add flour, stir 1 minute.  Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes.  Stir lemon juice.  Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat. 

Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid.  Transfer noodles to large bowl.  Pour leek sauce over noodles.  Add grated Gruyere cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna.  Transfer to prepared baking dish.  Do AHEAD Can be made 1 day ahead.  Cool slightly.  Chill uncovered until cold, then cover with foil and keep refrigerated.

Pre heat over to 375. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil.  Sprinkle crushed potato chips over and continue to bake, uncover, until top is golden brown and filling bubbles, about 10 minutes longer.  serve hot.

Stuffed Pepper Soup submitted by Kim, CSA Member

3/4 lb	Ground chuck
16 oz	Diced tomatoes
16 oz	Tomato sauce
2 cups	Beef broth
4	Green peppers — chopped
1	Red pepper—chopped
1 cup	Cooked brown rice
4 tsp	Hot pepper sauce

Dash of pepper

Salt if needed

Brown beef and onion

Add next 5 ingredients and simmer about 16 minutes or more

Add rice and other ingredients and simmer until peppers are done

Hope you have a pleasant week!  ~ Kathy