What you might find in your box this week?

Red Cabbage          Assorted  Beans       Hot & Sweet Peppers      

Assorted  Cucumbers         Okra        Leeks

 Assorted Potatoes & Fingerlings       Herbs

  Mixed Heirloom Tomatoes   & Cherry Tomatoes   

Bread of the Week …from Big Sky Bread Company

                                      Honey Whole Wheat

Whole wheat bread sweetened with clover honey. The “best seller” at Big Sky

Full  Loaf Price: $5.50        Half Loaf Price: $3.50      

Dinner Rolls Price: $3.85           Sandwich Rolls Price: $4.50

Farm Fresh Brown Eggs from Farm Stuff Farm         

Price : $3.50 per dozen  

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***

Veggies of the Week:  Japanese Trifle Tomato & Leek

Japanese Black Trifele Tomato (aka. Black Russian Truffel Tomato)
Origin: Russia

This little beauty of our new favorite heirloom tomato!  The Japanese Black Trifele Tomato (Estonian: Tomat Jaapani trüffel) is one among an entire family of so-called “Japanese Trifele” Tomatoes that are produced commercially in Russia today.  Black Trifele is one of the very darkest black tomato varieties available.  Japanese Black Trifele features an absolutely wonderful flavor that possesses an extrordinairy richness.  Originally, a stock of  red pear shaped tomatoes were imported to the former Soviet Union which soon became popular. In Russia, these varieties are found more among the highest end seed dealers and even with the Russian Federation’s struggling economy, high prices are often fetched for Trifele Tomatoes.


Leeks, are related to garlic, and to onions, shallots and scallions.  Leeks have attained an esteemed status in Wales, where they serve as this country’s national emblem and even have a place on one of their coins!  The Welsh regard for leeks can be traced back to a battle that they successfully won against that Saxons in 1620, during which the Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents. Today, leeks are an important vegetable in many northern European cuisines and are grown in many European countries.

Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. The white stalk is the edible part of the leek.  Leeks are a very good source of manganese and a good source of vitamin C, iron, folate and vitamin B6.  In a 1/2 Cup serving there are only 16 calories!

Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days. Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities. Leeks will keep in the freezer for about three months.

Tips for Cooking with Leeks:

Before preparing leeks, clean them thoroughly to remove any soil that may have gotten caught within the overlapping layers of this vegetable. First, trim the rootlets and a portion of the green tops and remove the outer layer. For all preparations except cutting into cross sections, make a lengthwise incision to the centerline, fold it open, and run the leek under cool water. If your recipe calls for cross sections, first cut it into the desired pieces, then place the sliced leek in a colander and run under cool water.

A Few Quick Serving Ideas:

  • Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.
  • Add finely chopped leeks to salads.
  • Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.
  • Add leeks to broth and stews for extra flavoring.
  • Braised leeks sprinkled with fennel or mustard seeds makes a wonderful side dish for fish, poultry or steak.
  • Add sliced leeks to your favorite omelet or frittata recipe.

Recipe of the week:  Potato & Leek Soup

Recipe from Emeril Lagasse


  • 1 large or 2 small leeks, about 1 pound
  • 2 bay leaves
  • 20 black peppercorns
  • 4 sprigs fresh thyme
  • 2 tablespoons butter
  • 2 strips bacon, chopped
  • 1/2 cup dry white wine
  • 5 cups chicken stock
  • 1 to 1 1/4 pounds russet potatoes, diced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon white pepper
  • 1/2 to 3/4 cup creme fraiche or heavy cream
  • 2 tablespoons snipped chives


Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Dragon’s Tongue Beans

2 ½ cups Dragon’s Tongue Beans
2 tbsp olive oil
5-6 cloves crushed garlic
1 tsp dried basil
Salt and black pepper to taste

Steam the beans for 3-4 minutes, then immediately toss with the remaining ingredients and serve.


Share and Enjoy:
  • Print
  • Facebook
  • Google Bookmarks
  • Twitter
  • del.icio.us
  • Digg