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Organics to You Weekly Newsletter - Week of April 12, 2021

Feature of the Week:

Fresh Local Red Leaf Lettuce
Red Leaf Lettuce from Riverland Family Farms in Corvallis, OR
More Spring Produce for your Table!
Recipe of the Week:

Potato Leek Soup

Leeks are a member of the Allium family, along with onion, garlic, shallot, and a few others. They tend to have a more mild flavor than your traditional onion, and can be substituted for onion in many recipes. Make sure to rinse thoroughly after cutting, as a lot of dirt can be hiding between the layers!


2 TBS butter
3 large leeks, white and light green parts only, chopped
1 cup heavy cream
2 cloves garlic, peeled and minced
1.5lbs gold potatoes, washed and cut into chunks
4 cups stock (chicken, veggie, etc.)
Fresh herbs of your preference (thyme, bay leaves, etc)
Salt & pepper


- melt butter in a heavy bottom pot/sauce pan. Add leeks and garlic and cook until softened, about 7-8 minutes
- Add potatoes, broth, herbs and salt and pepper and bring to boil. Cover, and reduce heat to low, simmering for about 15 minutes or until the potatoes are very soft.
- Blend the soup with a handheld immersion blender, or carefully in a standard blender in smaller batches (fill the jar less than halfway for each batch)
- Add the heavy cream to the blended soup and bring back to a simmer
-Season to taste and enjoy!
-Feel free to add fun garnishes such as bacon crumbles, croutons, or cheese

This Week's Contents for the SMALL BIN:
Click here for other bin contents

Red Leaf Lettuce- 1 ct**
Leeks - 1.25 lb**
Grapefruit - 2 ct
Baby Broccolini - 1/2 lb.
Kale Raab- 1 bunch**
Kiwi- 4 ct
Blood Oranges - 1.25 lb
Red Onion - 1.25 lb**
Red Cabbage - 1 ct**
Crimson Delight Apples - 3 ct**
Huckleberry Gold Potatoes - 1.5 lb**
Parsnips - 1.25 lb
Huckleberry Potatoes - 1.5 lb**
Curly Parsley - 1 bunch**

**Local +/- Farm-direct


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Photo: Photo by Louis Hansel @shotsoflouis on Unsplash