August 11, 2021 Veggie Feast

Notes From the Farm

We haven’t quite given up on salad mix this year, we planted another round of lettuce on Sunday, right before the rains came. We have also been seeding radishes, cilantro, spinach and the likes for a fall harvest.

We are excited that the shares of vegetables are getting larger and more colorful! We decided to give you a break from Swiss chard and kale this week, but don’t forget to use those beet tops. The leaves are as tender as spinach and packed full of nutrients (even more so than the beet root). The recipes below call for many of the produce in your share; the mango cabbage slaw is really, really good, and you could substitute basil for the cilantro. Enjoy 🙂

This Week’s Veggie Feast

Carrots, Leeks, Red Cabbage, Red Potatoes, Red and Golden Beets, Zucchini, Yellow Crookneck, Small Salad Mix, Basil

New This Week

Baby carrots are finally here!

The edible part of a leek is the white part plus an inch or so of pale green.  Smaller leeks are more tender, making them perfect for grilling or braising, while larger leeks are perfect for soup and gratins.  Due to how leeks are grown, they often have lots of dirt between the leaves so they need to be washed well.  Cut off the greens an inch above the white part and slice off the roots, leaving a thin piece attached so that the leaves remained joined at the base.  Halve the leeks lengthwise down the middle to the root end.  Rinse well under running water while you fan the leaves to make sure you are getting dirt stuck between leaves.  Cut leaves can also be rinsed after cutting.  If using in a soup, leeks do not caramelize well so they are best lightly cooked.  In addition to the classic Vichyssoise and Cock-a-Leekie soups, leeks go well with potatoes, fennel, celery, capers, parmesan, goat cheese and olives.

Red cabbage displays brilliant leaves of either a crimson or purple color with white veins running through them, and with its hue comes additional health benefits not found in green cabbage.

Red cabbage is often used raw for salads and coleslaw. This vegetable can be eaten cooked. It is the traditional accompanying side dish paired with many German meals—most notably, Sauerbrauten.

Keep cabbage cold to help retain its vitamin C content.


Cabbage Mango Slaw


  • 3 cups shredded cabbage (½ of small purple cabbage)
  • 1 large mango (ripe but firm, not soft)
  • ½ cup cilantro chopped, thin stems ok
  • ¼ C finely diced or thinly sliced red onion
  • ½ to 1 jalapeno- finely chopped
  • 2 tsp olive oil
  • 1 orange (zest and juice)
  • 1 lime
  • ½ tsp salt


  1. Slice or shred cabbage very thinly- Add to large bowl.
  2. Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.
  3. Add onion, cilantro, jalapeno.
  4. Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime
  5. Add oil and salt and mix gently to combine.
  6. Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.
  7. Refrigerate until ready to serve!

Source: Feasting at Home

Vegan Carrot Leek Potato Soup


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks leeks, white and light green parts only
  • 2 medium potatoes, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 small zucchini, chopped
  • 1 teaspoon dried thyme
  • 1 cup coconut milk
  • 3 cup vegetable broth
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Salt to taste


  1. Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
  2. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
  3. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.

Source: Healthier Steps