What will be in your co-op bins this week! 10/18

Extra:
1.Medium Organic Eggs $2.50 -- in refrigerator
2. Organic Coffee $8.00  --
3. Sweeney's Certified Organic Soaps --check out their website here  --new scents and accessories added! --These will be ON SALE this week!!
4. Murray's Chickens 3.5-4lbs $10.00
5. Local Pork -- price list is above the freezer..
6. Andrew and Everett Salted Butter  $3.50 --if you did not get any last time this is by far the best butter we have ever had!! and the price is awesome!!
7. Himalayan Salt Soak or Cook (on table) 16oz jars for $20 or 2 for $30 and  8oz bags for $10 


NOw for what will be in your bins:
bok choy Local, Organic
Onions, Yellow, Jumbo,  Organic
Choice: Radish, Red,  Bunched, OR Leeks, Cal Organic, both Organic
Tomatoes, Roma (Plum), Organic  -- to make up from last week..
Yams, Covington Sweet Potatoes, N.C., Organic
Banana, Organic
Pluots,  Organic
Oranges, Valencia, Organic
Choice: Lemon Shot, 4.4 oz OR Mangos, Keitt,  Organic

$25 Only...
zucchini Local, Organic
Kiwifruit, Organic

It looked like it was going to be a rainy day, so I took our beautiful leeks and made a delicious Potato Leek Soup that everyone enjoyed.. as the sun came out and warmed everything up :)

Potato Leek Soup

Ingredients

• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

Method

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.

I made a few adjustments:
I used 1/2 cup butter (because I read it wrong) and added 2 cloves of garlic, 2 stalks of celery, and 2 pieces of bacon. I am not sure how many pounds of potatoes I used, I just used what we had. I also added chicken broth until it was the consistency that I liked. I pureed the potatoes with most of the leeks and then put maybe a 1/2 cup of the leeks (unpureed) into the potato mixture. Some people add cream or milk to this soup, but I find it just as delicious without it.