OSU Organic Growers' Club- Student Farm
Garlic and Leeks
It's the beginning of the planting cycle for garlic and the end of the cycle for the leeks.
Leeks
During our first and second meetings at the student farm we helped harvest leeks. We used a shovel to dig out the leeks and a knife to prepare them for selling. When digging out the leeks it was important to shake the soil from the roots where we dug out. To prepare leeks for selling we used a knife to cut off the roots and cut the leaves in a fan like shape. The student farm sells their plants in the ALS building. Donors receive boxes of vegetables, you can also pay a flat price and get food every week.
Leek and Potato Soup
Ingredients
3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives
Preparation
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
Read More http://www.epicurious.com/recipes/food/views/Leek-and-Potato-Soup-1922#ixzz2CcKNiFbg
Garlic
On both trips to the farm we planted two different types of garlic: Inchelium Red and Silverskin. They usually plant all organic varieties that are either purchased or saved from crops from the year before. In this climate, we can plant garlic in the fall around October 15th so it has a longer time to grow. The longer it can grow, the bigger it can get, accumulating carbon and energy. Although during the winter you don't notice much growth, underground activity is what's important where establishment of roots takes place, which allows for rapid growth in the spring. When about half of the stalk starts to wilt and fall over, it is time to harvest the garlic bulb around July 15th. After digging them so their tops don't break off, they allow them to cure in indirect sunlight for two weeks before storing them.
Roasted Garlic Recipe:
Preheat oven to 250 degrees F (125 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.
