Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.
Special Produce Stand Promotion Continues This Week!
Remember, if you received a 10% off coupon last week, now is your chance to redeem it! Don't forget to bring a friend to save even more! If you did not receive a coupon last week, worry not, the promotion will be continuing for one more week. Spend $10 or more at the Produce Stand this Friday and receive a 10% off coupon redeemable next Friday!This Week at the Produce Stand
From the Stanford Community Farm and gardens: Leeks, sugar snap peas, kale, rainbow chard, beets, carrots, and collards
From ALBA Organics: Strawberries, oranges, artichokes (for tips on how to cook and eat an artichoke, check out this website!), and salad mix
Spotlight on: Leeks!
Leeks are the often overlooked member of the Alliaceae family, which includes the more familiar onion and garlic. Leeks are a somewhat milder and sweeter version of an onion. Unlike the tight bulb onions form, leeks produce a long cylinder of bundled leaf sheaths. So which part of the leek do you eat? Typically, the white onion base and the light green part of the stalk. The farther you move up the stalk, the tougher and less edible it becomes.
Leeks are often used to flavor homemade stock and can be incorporated into a variety of recipes including (but certainly not limited to): Vichyssoise (a pureed potato leek soup), caramelized and served alongside any main entree (hint: porkchops!), added to pasta, thinly sliced and added to salad (raw), or sauteed along with any vegetable combination you fancy. But for today, we are honing in on one leek dish in particular: Caramelized Leek Risotto.
Ingredients:
2 tablespoons butter or olive oil
1 large leek
salt and pepper
3/4 cup arborio rice
3/4 cup dry white wine
~ 3-4 cups chicken or vegetable stock
1/2 cup grated Romano or Parmeson
1. Cut off the dark green part of the leek. Cut the remaining white base and light green part of the stalk in half lengthwise and then into 1/3" half moons.
2. Melt butter (or add olive oil) in pot over medium heat. Add leeks to pot and stir to coat.
3. Cook leeks, stirring occasionally, until they start to brown (about 25 minutes) (be sure not to let them burn!)
4. Season leeks with salt and pepper.
5. Now add the rice! Stir to coat the rice in the butter-y, leek-y goodness, about 2 minutes.
6. Add wine; allow the alcohol to evaporate.
7. Gradually add the stock in large ladle-fuls, adding more broth after the previous addition has been absorbed. Stir continuously during this process and keep the mixture at a light simmer.
8. Continue adding stock until the rice is tender and slightly al dente (start tasting the rice at about the 12 minute mark).
9. Once it's done, take it off the heat and stir in the cheese.
10. Enjoy!
*Note that while this risotto features caramelized leeks (yum!), you can, of course, add anything else you'd like. You can incorporate additional ingredients during the broth-ladling process.
See you at the Produce Stand!
Leeks are often used to flavor homemade stock and can be incorporated into a variety of recipes including (but certainly not limited to): Vichyssoise (a pureed potato leek soup), caramelized and served alongside any main entree (hint: porkchops!), added to pasta, thinly sliced and added to salad (raw), or sauteed along with any vegetable combination you fancy. But for today, we are honing in on one leek dish in particular: Caramelized Leek Risotto.
Ingredients:
2 tablespoons butter or olive oil
1 large leek
salt and pepper
3/4 cup arborio rice
3/4 cup dry white wine
~ 3-4 cups chicken or vegetable stock
1/2 cup grated Romano or Parmeson
1. Cut off the dark green part of the leek. Cut the remaining white base and light green part of the stalk in half lengthwise and then into 1/3" half moons.
2. Melt butter (or add olive oil) in pot over medium heat. Add leeks to pot and stir to coat.
3. Cook leeks, stirring occasionally, until they start to brown (about 25 minutes) (be sure not to let them burn!)
4. Season leeks with salt and pepper.
5. Now add the rice! Stir to coat the rice in the butter-y, leek-y goodness, about 2 minutes.
6. Add wine; allow the alcohol to evaporate.
7. Gradually add the stock in large ladle-fuls, adding more broth after the previous addition has been absorbed. Stir continuously during this process and keep the mixture at a light simmer.
8. Continue adding stock until the rice is tender and slightly al dente (start tasting the rice at about the 12 minute mark).
9. Once it's done, take it off the heat and stir in the cheese.
10. Enjoy!
*Note that while this risotto features caramelized leeks (yum!), you can, of course, add anything else you'd like. You can incorporate additional ingredients during the broth-ladling process.
Fun leek facts:
-The leek is one of the national emblems of Wales. It appears on the cap badge on the Welsh Guards (pictured below). (According to Wikipedia: "The leek arises from an occasion when a troop of Welsh were able to distinguish each other from a troop of English enemy dressed in similar fashion by wearing leeks.")
-People celebrate St. David's Day (the national day of the Welsh), by wearing a leek symbol.
-People celebrate St. David's Day (the national day of the Welsh), by wearing a leek symbol.
See you at the Produce Stand!
photo credit: http://grubchico.org/
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