[Week 15] A Favorite Leek-Loaded Recipe + 6 More Recipes to Make This Week

Everyday Food Magazine, Bok Choy, Radishes, Tomatoes & More

Hello Farm Share Friends:

Do you remember Martha Stewart's Everyday Food magazine? It was a tiny little thing filled with quick and easy recipes, and it was so good! I miss it. The above-pictured pasta carbonara with leeks and lemon came from that magazine, and I've been making it for nearly a decade at this point.

We're expecting leeks in today’s share, and so dinner tonight will be pasta carbonara — it's super fast and loved by all. As with most carbonara recipes, this one calls for bacon, but it definitely can be omitted if you are a vegetarian by simply using a few tablespoons of olive oil in its place. (I have made this countless times without the bacon, and it's always delicious.)

The key with this recipe is remembering to reserve the pasta cooking liquid, which, along with a few eggs, parmesan, and lemon juice, becomes the sauce. You only need 1/4 cup of cooking liquid for this recipe to start, but I recommend setting aside more (2 cups or so) because it's so handy to have on hand for reheating.

This pasta is surprisingly light, a little bit lemony, and extra leek-y. I hope you love it as much as I. Find more inspiration for leeks, kale, bok choy, cabbage, and tomatoes below.

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Week 14 Vegetables

• Tomatoes → Tomato Recipes

• Head Lettuce & Arugula → Salads

• Garlic → Garlic Recipes

• Peppers → Pepper Recipes

• Kale → Kale Recipes

• Onions → Onion Recipes

• Radishes → Radish Recipes

• Cilantro → Herb Recipes

• Scallions → Scallion Recipes

• Leeks → Leek Recipes

• Bok Choy → Bok Choy recipes

• Cabbage → Cabbage Recipes

• Spinach → Spinach Recipes

Find recipes for all the vegetables here → Farm Share Vegetables

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6 More Recipes to Make this Week

As we transition to fall, we’ll be seeing another wave of greens (and radishes!) in the farm share: arugula, head lettuce, kale, etc. I’ve been making this lemon vinaigrette on repeat, and using it to unite the lettuces, tomatoes, scallions, and turnips (or radishes) that have been arriving in recent weeks.

Pappardelle with Braised Leeks and Parmesan (Another great recipe for using up those leeks.)

With soup season upon us, it might be nice to make and freeze some vegetable stock, which takes no time to throw together:

Bok Choy Salad with Sesame Almond Crunch, a recipe that utilizes both the bok choy and the scallions from this week's farm share.

Spicy Chickpeas with Tomatoes and Kale This one comes from Jenny Rosenstrach's The Weekday Vegetarians, and it would make great use of the tomatoes, kale, onions, and garlic from this week's farm share.

Sun-Dried Tomato and Spinach Pesto: For this week’s spinach, a super tasty pesto, perfect for spreading over crostini or tossing with pasta. I will likely make these lentils with spinach again this week, because they are so simple and tasty.

Roasted Poblano Quesadilla, a low-effort dinner that will make good use out of those two poblano peppers, cilantro, and onions. Scallions would be welcomed here as well.

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Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)