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Angel provided the link for this tasty and easy recipe, and couldn’t resist to share it with you. Thanks Angel and Nell!

Originally posted at Nell’s blog

Made this last night, it was scrumptious! My middle child is beginning to be a bit more finicky in his foods, I’m not a short order cook, so he either eats what’s offered or waits till the next meal. He eats soup mostly through a straw and this one he loved! He ate 2 bowls full and even tried using his spoon quite successfully.

Ingredients:
1 stick butter (half of a cup) divided
4 leeks, washed and chopped
1 large onion, chopped fine
3 cups peeled and diced potatoes
7 1/2 cups chicken stock (i used 8 bouillon cubes and 7.5 cups water)
salt and pepper

Melt half of the butter in a large soup pot, add the leeks and onion and cook gently till they are softened but not browned, about 7 minutes or so. Add potatoes and cook for 2-3 minutes before adding stock. Cover and simmer for 30-35 minutes or until the potatoes are tender.

Remove soup from head and puree completely using a hand blender or traditional blender. Taste and add any necessary salt and pepper (i only added pepper to mine, it was salty enough already). Chop up remaining butter and stir into soup. Serve with fresh crusty bread!

For more tips and recipes, check Nell’s blog

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(Note: It’s been a while since we received last farm update but we’re glad to find this in our mailbox today!)

The farm is much quieter now with the Egyptians home in 80-degree weather. The crew is a lot smaller and by next week there will only be three or four people helping out over the winter.

We’re still harvesting things like greens and Brussels sprouts mainly from the fields in NJ, but also some here in upstate NY. And we’re already getting ready for next year, filling visa forms, planning crops and, of course, doing taxes before we leave.

Haifa and I will be going to visit relatives in Jordan but will also go to Turkey and Bulgaria to recruit new employees, as we cannot do so from Egypt under the new regulations.

– Zaid

Can you believe the Winter CSA starts tomorrow?

It was only yesterday since we picked our last summer share. Nevertheless, we can’t wait for the granola, cheese or honey (hum, maybe we’ll get lucky and receive the two!?), and all those veggies. For the complete list, read on:

December share includes:
Brussels Sprouts Stalks
Greens
Winter squash
Carrots
Fennel
W. Jerusalem artichoke
Leeks
Yellow Onions
Eggs
Cheese or Honey
Chicken (for those with the omnivore share)

Value Added
granola

P.S.: If you have a favorite recipe with any of these ingredients, send it our way. We’d love to have it here!

See you all tomorrow.

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