A State of Perpetual Preparation....

A flurry of activity has continued on the farm. Most of the week was spent building one of the new walk in coolers, and sowing more seeds. Some transplants were planted in the high tunnels. The walk in cooler was built "in place" where it will be used-- and that presented a few unique challenges in the construction. But, it all worked out and it looks great! One cooler down and one more to go!

The rains have caused planting in the fields to be delayed a bit. John and Judy had another "gully washer" last evening complete with sky to ground lightening and thunder boomers!

CSA registrations are still coming in on a daily basis. Someone actually called from Washington, D.C yesterday, and wanted to purchase a share when he got home from his business trip. He told Judy he was just checking to be sure shares were still available. This family had been CSA shareholders in another state before being transferred, and did not want to miss out on Tennessee's fresh food.

Doe Run Farms will be offering a "Baked Goods Share" as a value added option this summer for those in the CSA! The “Baked Goods Share” includes a selection of newly baked breads, sweet rolls, cookies, etc. All baked fresh and delivered with our CSA shares. No preservatives, no HFCS either! Good stuff! Good healthy snacks!

Recipe

I just realized that I have been on a potato recipe tear, but this recipe is so good, I just had to share it with you all. Next blog, I promise something else will be the main ingredient in the recipe I share.

In France, leek and potato soup is what a mom makes for her ailing child. This easy rustic soup sounds like the perfect cure.

Cream of Leek and Potato Soup

1 tablespoon butter
1 shallot, finely chopped
3 leeks, including light green parts, well rinsed and coarsely chopped
2 cups chicken stock, best if homemade
2 baking potatoes, peeled and cut into 1/2 dice
1/2 cup cream
Salt and pepper to taste

Heat butter in a deep saucepan over medium heat. Add the shallot and leeks, and cook, stirring occasionally, until soft. About 10 minutes.

Add the stock and potatoes. Simmer briskly until the potatoes are soft. About 20 minutes.

Puree using an immersion blender, or blend small batches in a blender. Add the cream. Season with salt and pepper. Reheat over low heat for 2 to 3 minutes.

Serve with sprinkled cheese, sour cream and fresh baked bread.