One of the CSA members, Beth Daniel Lindsay sent a wonderful note this week with a great Leeks recipe. Here is her message:

Hi CSA friends!

So, as you know, leeks were part of the share this week. I have never had leeks (to my knowledge), so didn't know what to do with them. I found a recipe in the Joy of Cooking and just made it and it was DELICIOUS so I thought I would share, even though the butter and cream probably make them not-so-healthy. The format of Joy of Cooking recipes is a little weird, with the ingredients worked into the recipe instead of listing separately, but honestly I'm kind of in a food coma right now and not up to modifying it.

- Melt in a large skillet over medium-low heat 2.5 Tablespoons butter.
- Add and cook for 2 to 3 minutes: 4 cups julienned leeks (I used our entire share and cut them length-wise, then into half-inch strips. Not sure if this is technically "julienned" or 4 cups worth).
- Add: 1 cup veggie stock or broth (I used Better than Bullion), .25 teaspoon dried thyme (or 1 sprig fresh, which I didn't have)
- Cover and simmer until the leeks are tender, about 5 minutes. Uncover, increase the heat to medium-high and add .25 cup white wine. (And pour yourself a glass while you're at it.)
- Boil until the liquid is reduced by half, about 10 to 15 minutes.
- Stir in: 2 Tablespoons heavy cream and pinch grated or ground nutmeg
- Cook until the cream is absorbed. Season to taste with salt and pepper. Devour.

The book suggested serving with chopped parsley or chervil, but I didn't have either, so I didn't.*

Happy dining!
Beth

*For those of you with an herb share, the marjoram should work nicely with this in place of parsley or chervil.