Garlic Potato Soup

As the air turns colder, it becomes perfect soup weather. At the market, I noticed some beautiful leeks and lots of garlic so I knew it was time to pull out my favorite Garlic-Potato Soup Recipe. This recipe is found in the March 2007 Cook's Illustrated and is perfect along with some crusty homemade bread. Enjoy!

Garlic-Potato Soup

This soup is perfect with some added crunch. Garlic chips, crisp bacon bits, fried leeks, or garlic croutons.

3 TBSP unsalted butter

1 medium leek, white and light green parts halved lengthwise, washed, and chopped small

3 medium garlic cloves, minced or pressed through garlic press

2 whole heads of garlic, rinsed, outer papery skins removed and top third of heads cut off and discarded

6 cups chicken broth, plus 1 cup to thin soup if needed

2 bay leaves

Table salt

1 1/2 pounds russet potatoes, peeled and cut into 1/2 inch cubes

1 pound Red Bliss potatoes (unpeeled), cut in 1/2 inch cubes

1/2 cup heavy cream

1 1/2 tsp minced fresh thyme leaves

Ground black pepper

1. Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and 3/4 tsp salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer,partially covered, until potatoes are tender, 15 to 20 minutes.

2. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.

3. Stir in cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with garlic chips, bacon, fried leeks, or croutons if desired.

Eating Local in August is Easy

Eating a good, wholesome local meal in August is easy! For dinner tonight, I roasted a plump chicken breast from my parent's farm. I covered it in olive oil (sorry not local), garlic (local and in season!), and fresh thyme (yup, local). At the farmers' market I picked up some beets, salad greens, carrots, cucumbers, and yellow beans (sauteed in garlic, of course!). For dessert we had wild blackberries and fresh, local raw milk. Eating doesn't get much better than this!

Why all of this fuss about eating local? For one, this is the freshest and most delicious way to eat. Have you ever had freshly picked wild blackberries? Tomatoes? Carrots? Strawberries? I rest my case. Secondly, this is the healthiest way to eat. None of this food had to travel very far from the place it grew to my kitchen. From the moment fruits and vegetables are plucked from their stems, they begin to lose nutrients. So, the for the healthiest food, choose local. Have I mentioned how delicious?

My pals over at the Eat Local Challenge have compiled a great list of the top 10 reasons to eat local. And here they are:

10 Reasons to Eat Local Food from www.EatLocalChallenge.com
Eating local means more for the local economy. According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction. (reference)

Locally grown produce is fresher. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Local food just plain tastes better. Ever tried a tomato that was picked within 24 hours? 'Nuff said.

Locally grown fruits and vegetables have longer to ripen. Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping. This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

Eating local is better for air quality and pollution than eating organic. In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic. (reference)

Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

Buying locally grown food is fodder for a wonderful story. Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal.

Eating local protects us from bio-terrorism. Food with less distance to travel from farm to plate has less susceptibility to harmful contamination. (reference)

Local food translates to more variety. When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket. Supermarkets are interested in selling "Name brand" fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes. Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.

Supporting local providers supports responsible land development. When you buy local, you give those with local open space - farms and pastures - an economic reason to stay open and undeveloped.

Summer Bounty

The Farmers' Market is just bursting with fabulous produce - lots of beans, cucumbers, squash, zucchini, beets, corn, onions, blueberries, blackberries, and the beginning of tomatoes! These days I leave the Market with two very large and heavy bags full of wonderful vegetables.

Several summers ago, I really went crazy buying lots of produce from the Market and realized I had no idea how we would eat everything I bought in the upcoming week. I decided to have a "Summer Bounty" meal that night to help get rid of my crazy shopping spree at the Farmers' Market. No meat for dinner - just vegetables and fruit found at the Market. I roasted the green beans in a 400 degree oven for about 15 minutes after tossing them with olive oil and salt. I did the same with the potatoes but cooked them for 40 minutes or so instead. I roasted beets in the oven and served them over salad sprinkled with cheese. I made corn on the cob and sliced tomatoes and served them with fresh mozzarella and basil. I put out a bowl of blueberries. The entire family loved it! It is now a weekly tradition starting about mid-July until the end of September. I make "Summer Bounty" for dinner once each week, and it is the favorite meal of the week for everyone in my family. The best part of Summer Bounty is that it can be whatever you want with whatever vegetables you like from the Market that week.

As if the fresh vegetables and fruit isn't enough of a reason for everyone to head down to Olde Town Grove City each Thursday, there are lots of other fun vendors there as well. Some beautiful jewelry made by local jewelry makers, baked goods, and always Strawberry Lemonade. There is also usually a great band playing music as well.

If you haven't been to the Market yet, try and make it down this week. You are bound to run into friends to chat with and lots of great things to buy to eat.

My Favorite Kale Dish

Greek-Style Kale and Sausage Stew with Egg-Lemon Sauce

1 tablespoon olive oil
1 Small onion, diced
1 pound uncooked Italian hot sausage
6 cups (4 ounces) coarsely chopped kale leaves (trimmed of thick stems)
1 ¼ cups hot chicken broth, divided
2 eggs, beaten
3 tablespoons fresh lemon juice

Heat Olive Oil in large pan. Add onion and cook over medium heat for 5 minutes or until tender. Break sausage into bite-size pieces and add to pan. Brown sausage on all sides for about 5 minutes over medium heat, stirring frequently. Add kale and ½ cup chicken broth. Stir. Cover, reduce heat and simmer for 20 minutes or until kale is tender.Beat eggs with lemon juice in heatproof bowl. Gradually add remaining ¾ cup hot chicken broth to egg mixture while beating consistently so eggs do not scramble. Pour egg mixture into kale and sausage mixture. Simmer over low heat 1 to 2 minutes, or until egg mixture is slightly thickened. (Do not bring mixture to a boil or eggs will scramble). Serve immediately and enjoy!

Local Connection -or- Where to get things
Kale is at the farmers' market right now and I buy eggs from a woman at church. The sausage is a little trickier to find locally. I get it from my uncle's meat market back in Michigan or from the NW Pennsylvania Grower's Co-Op and freeze it for spring and summer. You can probably get it directly from the Bender Family of Fruitful Farms near Cochranton in Crawford County.
Chicken broth or stock is a staple in any chef's kitchen. Moms and average cooks, like me, also ought to have a pretty steady supply. For the healthiest and best-tasting stock, you'll need a chicken carcass to make your own. Making stock isn't that hard and you can freeze it to use later, so I try to make it every week. I get whole chickens from my parent's farm and they make great stock! Happy, healthy chickens make for happy, healthy meals.Olive oil and lemon juice cannot be grown in the Mid-Atlantic. Don't sweat the small stuff. These two ingredients are only a small fraction of the recipe.So, here you go: a recipe you can enjoy in the wintertime and early spring! Thanks to my old neighbor in Frederick, Maryland, Pam, for introducing me to this household favorite.

Market Report for June 24th

Yesterday evening I went downtown to the Farmers' Market with my mother and daughter with the idea that we could pick up some vegetables for dinner, but ended up with a bunch of tasty treats instead! We did get some English cucumbers (the long, skinny kind) that we sliced, wilted in salt, rinsed and mixed with sour cream and black pepper. This is a family favorite that ends up on the table whenever cucumbers are in season.

We also bought some amazing blackberries from Dawson's Orchard from Enon. They were $5 for a pint, which I thought was expensive at first, but then I realized that I had spent that much on ice cream earlier in the week. Why is it that I'm eager to spend $5 on ice cream and not sweet, delicious berries? We'd all be better off if we ate a pint of berries instead of the ice cream.

Micela had some free samples of coffee and pastries from Beans on Broad. She brews coffee from every body's local supplier, George Howe. Beans on Broad was this weeks' market sponsor. Beans on Broad features Andrea's pastries and Andrea was also at the market! She was passing out samples of her top treats and we just had to buy a box of apricot kolchi and strawberry lemonade. The best part of the market for little Asha was the balloon man. He made her a balloon flower with a bee on it!

Fun, Fun, Fun!

Although getting great fruits and vegetables is enough at the Farmer's Market, the Market also has wonderful activities for children as well. As soon as we walked into the gazebo this week, my children were offered the opportunity to plant a seed (sponsored by Oesterlings) or color a picture for the chance to win a coupon to Dairy Queen. My kids lost no time sitting down at the table to color for that chance to have a treat so I was able to enjoy the Market on my own. This made for one very happy mom.

Sandy still has strawberries as well as some snow peas and promises there will be more strawberries next week. These are home grown and completely natural - no pesticide use. They're also delicious! Andrea's Pastries has also added strawberry lemonade for $1. It tastes fabulous on a hot afternoon.

Lots of wonderful lettuce, greens, and kale from J&P and Philsons. It is looking very green at the market now but within a few weeks there will be a beautiful burst of color as these hot days bring on lots of other vegetables. Please be patient - it takes a few extra weeks here in Northern Western PA.

I have always found it a challenge to introduce kale to my children and found it best to hide it in a pasta dish. So let me share with you my favorite pasta and kale recipe from my very favorite cooking magazine, Cook's Illustrated. Enjoy!

Whole Wheat Pasta with Kale

6 oz bread crumbs

3 TBSP olive oil

6 garlic cloves, minced (2 TBSP)

Salt

3 oz pancetta, cut into 1/2 inch pieces

1 med onion, diced small (about 1 cup)

1/4 tsp hot red pepper flakes

14 cups loosely packed kale, thick stems trimmed, leaved chopped into 1 inch pieces and rinsed

1 1/2 cups chicken broth

1 can (15oz) cannellini beans, drained and rinse

13 to 16 oz. whole wheat spaghetti

4 oz fontina cheese, grated

1. Heat 2 TBSP oil in 12-inch saute pan over medium-high heat. Add bread crumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 TBSP garlic; cook, stirring constantly, until garlic is fragrant and bread crumbs are dark golden brown, about 1 minute. Season bread crumbs with salt and transfer to small serving bowl. Wipe out pan with paper towels.

2. Heating remaining TBSP of oil in now empty pan over medium-high heat, add pancetta, and cook until crisp, about 8 minutes. Transfer with slotted spoon to small bowl.

3. Add onion to pan; cook until starting to brown, about 5 minutes. Add remaining TBSP garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.

4. Add half of greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3/4 tsp salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and pancetta.

5. Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 TBSP salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Add fontina; adjust seasoning with salt and pepper. Serve immediately, passing garlic bread crumbs separately.

Strawberries!

This was the week to enjoy fresh strawberries from the Farmer's Market. Both Sandy McDowell and Janet's Produce had delicious, locally grown strawberries for sale. Both assured me there will be strawberries again next week.

J&P did not disappoint with their salad mixes and even had some fresh salad with salad dressing to sample. A nice addition to the market this week was Philson's Bushel and a Peck. They have amazing lettuce, spinach, and onions. Both J&P and Philson's will have more and more produce as the summer continues.

Andrea's Pastries was back with free samples which thrilled my children and their friends. If you're having company over for dinner or just want to treat your family, you will not be disappointed by anything you buy from Andrea.

My favorite bargain this week - a flat of 4 basil plants from Sandy for $1. Between $1 vegetable flats and free pastries to try, everyone should make it a priority to come to the Olde Town Farmers' Market next week.

Marilyn's Antiques was the Market Sponsor this week. Marilyn is always so fun to talk to and has amazing things in her store. It was lots of fun to have her at the market this week. It's worth stopping by her store just to see her dog, Miss Dolly.

The market is definitely starting to expand - this week a group of enterprising middle schoolers had beautiful earrings and magnets for sale. You just never know what you'll find at the market!

Since there is tons of lettuce at the market and beets will start appearing soon, let me share with you a sure fire way to get your family to eat beets.

If you roast beets, it brings out their natural sugar, and they taste amazing. Just cut them up and serve them over a bed of lettuce with some gorgonzola or blue cheese crumbled on top. Mix up some balsamic vinegar and olive oil for the perfect dressing. I hope you enjoy this recipe!

Beet Salad

Lettuce

Beets

Gorgonzola or Blue Cheese

Wash the beets and cut off the leaves and root. Do not peel the beets. Wrap each beet in aluminum foil and place in a 400 degree oven for 1 hour or until the beets can be pierced easily with a knife.

Remove the beets from the oven and open up the aluminum foil to allow the beets to cool. When they are cool enough to handle, peel the beets and chop.

Serve the beets over a bed of lettuce and sprinkle cheese over top.