Dear community of local eaters,

          Oh these days of shifting weather.  Could you believe how hot it was????  And then the wind came and cooler temperatures and then even cooler.  The long underwear and wool hats are definitely on these days!   We are usually done with irrigation at this time of year, but have found ourselves having to keep it up as the dry weather has been hard on our winter share crops, as well as the perennials and newly planted strawberries.  One surprise of the perennial garden this year, a shining star, are the artichokes.  I had tried growing them before at the old farm, and found them to be an aphid trap.  I vowed they weren't worth it.  Then, when ella and I were planning her garden this spring, she wanted to try them again.  Who can resist such a wild and gorgeous plant?  I said ok and we grew them from seeds, as starts in the greenhouse.  We grew just a few, but now they are throwing out the chokes!  They are happily, aphid free and delicious.  We will definitely try them next year on a larger scale and see if maybe, just maybe, we can share them with you.  As Ella said, "well, that's one good thing about global warming!" 

We are happy to bring you lovely boxes today, full of the last of the season's offerings from the summer garden as well as fall standards.  Today boxes include: salad mix, onion, garlic, leeks, sweet  pepper, eggplant, sunshine winter squash, golden russet potatoes, carrots, delicate winter squash, broccoli raab, a huge bunch of basil (for your last hurrah of pesto, or freeze the whole bunch in a Ziploc freezer bag, whole). 

          Here's a beloved potato leek soup recipe suggested by Kate Pearson and Steve Cruzen:

                   GOLDEN POTATO LEEK SOUP WITH CHEDDAR TOASTS

-1 TBL butter                            -3 c. thinly sliced leeks(around 3 medium)

-6 c. cubed peeled yellow potatoes(these russets would be yummy and german butterball, Nicola and Yukon would be great too)

-2 c. water                                -1/2 tsp salt or to taste

-28 oz veggie or chix stock either homemade or Swanson's organic

-2 thyme sprigs                         -1/3 c. whipping cream(shelters full cream)

-1/4 tsp freshly ground black pepper

Preheat oven to 375 for toasts. To prepare soup, melt butter in a dutch oven over medium.  Add leeks, cook 10 minutes or until tender, stirring occasionally(don't brown here).  Add potatoes, water, salt, broth and thyme.  Bring to a boil, reduce heat and simmer, uncovered 20 minutes or until potatoes are very tender.  To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet.  Bake at 375 for 7 minutes until toasted. Turn slice over, coat with a light layer of olive oil (with a paintbrush) and sprinkle 1 TBL cheese over each slice. Bake until cheese melts.  Remove soup from heat, discard thyme stems, partially mash potatoes with masher.  Stir in cream and sprinkle with black pepper.  Serve with toasts.

          Have a great week, and remember next friday will be the last of the summer shares.  If you are an every other week share, and are receiving a box today, this is your last of 2007.  Thanks for your support! Love, the meadowlarks