Pattypan Squash and Chicken Saute

Okay, I promise that this will be the last squash recipe for a while, but I felt I had to share this one because it was the brainchild of my mother, who has been visiting for the last week. Much of the foundation of my cooking came from watching and helping her in the kitchen when I was younger, and to this day its always a treat when I can enjoy a meal she makes, (she lives in North Carolina, so unfortunately these opportunities don't come up often), I mean, what could be better then some of mom's home cooking! Maybe mom doing the dishes as well...HA! Seriously though, handling the cleanup was the least I could do after this deliciously light, yet filling meal. The feta really completes this dish with its sharp, salty flavor giving a great contrast to the more mellow tones of the squash and chicken. Thanks mom!

Share Contents Used
Pattypan squash
Fresh basil

Ingredients
1 tbs olive oil
2 chicken breasts, skin removed, cut in to 1 inch pieces
4 cups pattypan squash (or other summer squash), cut in to 1 inch pieces
2 cups leeks, white and light green part, sliced thin
1 tbs chopped basil
3 tbs white wine
Salt and pepper
Crumbled feta cheese

Preparation
Heat the olive oil in a large skillet over medium high heat. When hot, season the chicken with salt and pepper and add to the pan. Saute until the chicken is just cooked though and nicely browned, about 5-6 minutes, then remove to a plate and set aside. Return the skillet to the heat and add the leeks plus a little more oil if the pan seems dry. Saute for around 5 minutes until the leeks start to soften then add the cut up squash, season with salt and pepper and toss to coat. Cook, stirring occasionally until the squash is slightly browned in spots and cooked through, around another 5 minutes. With about a minute left, return the chicken to the pan then add the basil and wine and continue to cook until the wine is mostly evaporated and everything is nicely combined. Serve immediately with the crumbled feta on the side for people to sprinkle on top.

Leek and Potato Soup

I was inspired to try this recipe after my Dad told me that's what he'd make if he had some leeks.  Also called vichyssoise (vish-e-swaz), this creamy soup can be served cold or hot. There are dozens of recipes out there, and they all revolve around some combination of leeks, potatoes, cream and stock. I eventually settled on this recipe by Alton Brown because of the interesting addition of buttermilk and because I am rarely disappointed by his recipes (this one was no exception).

Share contents used:
All remaining leeks (~1 lb)

Other Ingredients:
3 tbs butter
14 oz diced potatoes
1 qt vegetable broth
1 cup Heavy Cream
1 cup Buttermilk
White Pepper
Salt





With the soup complete, the week 1 share is just about used up.  All that remains are the mint plant (currently taking root out in the garden) and the honey which is slowly being enjoyed on yogurt, toast and in tea.  The cilantro and half of the scallions went to friends.

You won't hear much from me for a little while as the family and I are off for a vacation.  The week 2 share has been carefully wrapped and tucked into the fridge for when we return.  I am hoping that the fact this produce is much fresher than what would come from the grocery store will allow it to sit longer without spoilage.  We shall see.  Since I'll still be away next week, I have designated a friend to pick up the week 3 share for his family to enjoy.

Linguine with Shrimp and Leeks

Five days into the first share, and there isn't much left.  Today I finally get into the leeks with a delicious recipe from Bon Appetit. The acid from lemon and spice from peperoncini compliment the buttery shrimp, and an abundance of thin sliced leeks adds a mild sweet onion flavor to every bite.  I highly recommend that you buy unpeeled shrimp and take the time to make the broth from the shells, as this adds a wonderful depth of flavor to the dish.  If you can't get unpeeled shrimp (or don't want to bother), regular seafood stock or clam juice will work as well, or even chicken stock.  Just don't use plain water, that will make the dish very bland.

Here is the link to the recipe: Bon Appetit

In addition to the leeks in the pasta, I used the last of the red leaf lettuce, the tomato and radish in a side salad.

Share Contents Used:
2 Leeks
Red leaf lettuce
Greenhouse tomato
Radish