You Say Potato, I Say Leeks

Another vegetable we were lucky enough to receive through our One Straw Farm Community Supported Agriculture (CSA) this fall was leeks. While I used the mild, onion-flavored vegetable in a variety of dishes, my favorite recipes were the Roasted Potato Leek Soup below and "Rocket Pie" (recipe to be posted at a later date).

A Leek Cultural Connection:

• Due to my Welsh heritage, I was happy to learn the leek is one of the national emblems of Wales, traditionally worn along with the daffodil on St. David’s Day.
• Legend has it that King Cadwaladr of Gwynedd had his soldiers identify themselves by wearing the vegetable on their helmets in battle.
• In Shakespeare's Henry V, Henry tells Fluellen (a Welsh captain) that he is wearing a leek “for I am Welsh, you know, good countryman.”

Photograph via Instagram (copyright illegibleink)

Recipe: Roasted Potato Leek Soup
adapted from Ina Garten, Back to Basics

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (This means you will need approximately 4 leeks.)
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 3 cups baby arugula, lightly packed
• 1/2 cup dry white wine, plus extra for serving (As I mentioned in a previous recipe post, when using wine in my recipes I rely on what was served or sold the prior day. For this particular recipe I used Essay's Chenin Blanc. Heck, even Robert Parker gave it a good review so make sure you plan ahead and drink a glass while you're cooking!)
• 6 to 7 cups chicken stock (Ina Garten recommends using homemade stock but as you can see below, I cheated with Swanson chicken broth. You could also easily substitute vegetable broth. I actually prefer to mix a little vegetable in with my chicken broth.)
• 3/4 cup heavy cream
• 8 ounces crème fraîche
• 1/4 cup freshly grated Parmesan (Save some extra for garnish.)
• Crispy Prosciutto (Ina Garten recommends using Crispy Shallots - a great alternative for my vegetarian friends. We had leftover prosciutto that I wanted to use up so I heated some oil on medium and crisped up the prosciutto to use as a garnish.)

Directions:

1. Preheat the oven to 400 degrees F.

2. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

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3. In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings

4. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan. If using, top with crispy prosciutto.

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Fennel: A Delicious History Lesson

The best thing about joining our One Straw Farm Community Supported Agriculture (CSA) this year was that we were introduced to fruits and vegetables we probably never would have even glanced at in the supermarket. As someone who likes to know what I am eating as well as the best ways to enjoy it, I started doing a little digging on my new find - fennel.

A Brief History of Fennel

• Fennel is an ancient plant from coastal regions around the Mediterranean. Roman warriors are said to have consumed fennel to make them strong.
• In Greek mythology Prometheus, who brought fire to mankind, concealed it in a stalk of fennel. Fennel's Greek name is marathon, which means "grow thin," and reflects the belief it suppresses appetite. The town of Marathon, site of the famous battle between the Athenians and the Persians, means "place of fennel." After the battle, the Athenians used woven fennel stalks as a symbol of victory.
  
• Charlemagne declared in 812 AD that fennel was essential in every garden because it had healing properties.

Tasting Notes for a Fennel Newbie:
Fennel has a slight anise or licorice flavor, and the crunchy texture of a fennel bulb makes an interesting combination in recipes. It was suggested to use fennel raw in salads and try roasting or braising it to serve as a side dish. Fennel can easily be substituted for celery, onion or bean sprouts, and is a welcomed addition in soups, casseroles and even lasagna.

Photograph via Instagram (copyright illegibleink)

The Winning Recipe: Onion & Fennel Soup Gratin
adapted from Ina Garten, How Easy Is That?

• 4 Tbs (1/2 stick) unsalted butter
• 1/4 cup olive oil
• 3 lbs onions, halved and sliced 1/4 inch thick (Ina recommends Spanish onions because they are sweeter and easier to slice; I used the onions I had received from the local CSA that week.)
• 2 lbs fennel, tops and cores removed, sliced 1/4 inch thick
• 1/2 cup dry sherry
• 1/2 cup Cognac or brandy
• 1 1/2 cups dry white wine (Ina recommends a Sauvignon Blanc; I ended up using what was left in my husband/wine salesman's bag from the day before - Honig's Sauvignon Blanc. And since one should always taste what they are cooking with I had a glass while I waited.)
• 8 cups beef broth (Of course, you could substitute vegetable broth but if you are not a vegetarian, go for it!)
• 3 bay leaves
• 1 Tbs kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 small sourdough or white French boule, crusts removed and sliced 1/2 in thick, toasted (I used a French bread loaf from Whole Foods Market.)
• 4 to 6 oz. Gruyere cheese, grated (I substituted Swiss cheese here because I liked the mild flavor of the cheese with the beefy broth and hyped-up fennel and onions.)

1. Heat butter and olive oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat 30-40 minutes, stirring occasionally, until the onions turn golden-brown.
2. Add the sherry and Cognac, scraping up the browned bits in the pan, and simmer uncovered about 5 minutes.
3. Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef broth, bay leaves, salt, and pepper, and bring to a boil, then lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves. At this point you can also taste for seasoning.
5. Preheat the broiler with a rack 5 inches below the broiler and ladle the soup into oven-safe serving bowls. Top with the toasted bread, sprinkle generously with grated cheese, and broil for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot!

I know some of those Crafty Bastards!

I don't know why I seem to be cursed but it happens every year. For some reason I'm always out of town the weekend of DC's Crafty Bastards Arts & Craft Fair (Drool!). Unfortunately, it means I'm going to miss some of favorite crafter buds:

beth pohlman jewelry: My go-to, "work function," geometric necklace. Enough said.
Biggs & Featherbelle: Just opened their Tequila Bar Lime & Salt soap this morning.
Brainstorm Print & Design: It is only natural to swap prints with Jason and Briana at craft shows (seriously, every time!).
Carlybird Weaves: Bought a blue dress just to go with my navy/ochre button cuff.
Cotton Monster: Who doesn't want a room full of those sweet little faces?
jennyjen42: If you know my prints, you know I'm a sucker for owls and that's why I have a collection of owl shoulder bags.
Pinkkiss Pottery: Only 13 weeks and 4 days left until my little man is born which means I can start using my favorite sushi plates again.
Red Prairie Press: What don't I own from Rachel Bone?
Spaghetti Kiss: My brother pouts when I don't buy him a shirt from Mikey's collection. That reminds me, his birthday is coming up.
Squidfire, Inc: My soft, big wheel tank was a summer staple this year.
Sweet Pepita: Coming soon! Shannon is busily working on my custom baby gear this fall.
The Broken Plate Pendant Company: I could be obsessed. At least three pendants and 2 set of earrings from the china of great-great grandmother and even Martha Stewart.
The Candy Thief: I dream of hot chocolate when I pull out my leaf-inspired, wool headband.
the littlest bean: All my neutral tops are cheered up when I add a colorful felt brooch.

So, promise you'll stop by Adams Morgan this Saturday from 10am-5pm for me! I'll be doing what any self-respecting pregnant woman would do in my position. Enjoying a weekend with the Pittsburgh in-laws and therefore stuffing my face with a Primanti Bros. sandwich. Okay, that made me drool a little, too.

"Up a Tree" Tuesday

This new illegible ink tree squirrel print will remind you

to keep searching for that juicy nut (even on a Tuesday).

Where the wild things were

This weekend all the wild things seemed to be right at home in Baltimore! One of my favorite things about living in Charm City is that our rowhome is a half block from Patterson Park. Yesterday was a perfect example of how lucky we are with the annual BARCStoberfest and Great Halloween Lantern Parade. The Strut Your Mutt Walk is always my favorite afternoon event. Who doesn't enjoy a hot dog dachshund? And last night the Lantern Parade featured tons of Poe-inspired lanterns (along with a Natty Boh and Utz Girl), tunes from the [Bad to the] Bone Band, and a host of delicious treats.

The only thing I wished I had at the parade (other than another spinach samosa - yum!) was a fall cap. Piper & Paisley's white and black speckled hat with wooden ring might be just the thing to warm me up next time!

First Scarf of the Season

The first day of Fall may have officially been September 22nd but I think it really hit me this weekend. The leaves are turning those striking burnt orange colors so the down comforter has emerged from the cedar chest, Julia Child's Ragout de bouef tout simple was made for dinner, and I've started washing my scarves to wear to work this week. I have a few knitting projects underway so I went to Etsy this morning to see if I could find a new pair of "glittens" as inspiration.

Instead I set my sights on Nan Lawson's pen and ink drawing, Autumn Girl ($10). This sweet redhead is the perfect embodiment of the weather today here in chilly Baltimore. (Nan also has an Autumn Boy and Autumn Nerd available.)

This is a 5x7" print from an original ink drawing that was digitally painted.

Alternative designs for business cards

With summer shows in full swing now, I can't help but think about promo materials (banners, postcards and business cards).
While my illegible ink cards probably won't be as genius as these options, maybe I can strive for something similar for the fall!