“A large drop of sun lingered on the horizon and then dripped over and was gone, and the sky was brilliant over the spot where it had gone, and a torn cloud, like a bloody rag, hung over the spot of its going. And dusk crept over the sky from the eastern horizon, and darkness crept over the land from the east.”
― John Steinbeck, The Grapes of Wrath
But for this week we will still be harvesting greens and lettuce. A nice change though, some red potatoes and leeks.
Farm News: Curtis and I are leaving Wednesday to go to the beach with family. This is becoming a yearly break for us – thanks to Jennifer and Josh who hold down the fort.
And thanks to those of you who are changing your delivery day to let us go….It is a rare thing for us to be able to leave animals, vegetables and work!
What’s in the bucket? Red potatoes, leeks, Napa cabbage or green cabbage, broccoli, summer squash, bibb lettuce, mixed kale.
I don’t know what the difference is between a latke and a fritter. I would call these fritters but… anyway. Here is a NY times recipe – an easy solution for your share this week. Serve with a bibb lettuce salad and roasted squash….for a fantastic summer meal.
Leek and Potato Latke
- 5 cups, tightly packed, grated potatoes (use a starchy potato like Idaho or Yukon gold)
- 2 large leeks, halved lengthwise, cleaned and sliced very thin
- ½ pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 cups, tightly packed)
- 1 teaspoon baking powder
- Salt and freshly ground pepper to taste
- 2 teaspoons cumin seeds, lightly toasted and coarsely ground
- ¼ cup chopped chives
- ¼ cup all-purpose flour or cornstarch
- 2 eggs, beaten
- About 1/4 cup canola, grape seed or rice bran oil
- Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
- In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
- Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Happy Eating. Happy Latke or fritter? and Thanks for buying local food from Circle S Farm