I started by cleaning and slicing up the leeks (a heaping cup, cleaned) and cooking them until soft in about a tablespoon of olive oil.
To this, I added about five cups of cooked, small potatoes, some crushed fresh garlic and grated ginger, a teaspoon of salt, a teaspoon of turmeric, some crushed red pepper flakes, and two teaspoons of curry powder. Crush the potatoes up with your spatula, and as the mixture cooks together, stir in a cup of vegetable stock to thin it out.
To this, stir in two cups of frozen peas. Transfer the filling to an oiled baking pan.
Next you want to take a sheet of puff pastry (thaw for 40 minutes at room temperature, or until soft enough to unfold without breaking) and trim the edges to fit over the filling.
The pastry will shrink a little as it bakes, so leave a small edge. I brushed this with beaten egg to give it a nice browned look, or you could use soy milk for a vegan version. Bake this at 400 degrees for 20-30 minutes, or until the pastry is evenly puffed up and nice and golden. Cut into squares and serve with chutney.
I used the puff pastry trimmings to make a little dessert using some of the C.S.A. cherries. I cut the pastry scraps into triangles, brushed them with beaten egg, sprinkled with sliced almonds, and baked until puffy and browned. I made little sundaes with vanilla bean gelato, cherries, and the pastry.
C.S.A.s do require some patience and understanding of the real risks related to farming–your produce will not always look perfect, and some crops will fail or under-perform. This year the big disappointments were the tomatoes and the sweet corn, two things that are harder to do well in our somewhat extreme growing environment. Some of the high points were the beautiful kale and greens, the leeks, the winter squash, the wax beans, and the fantastic apples (and that cherry wine). If you want to get a real sense of connection to the growing seasons in your area, try a C.S.A. They exist pretty much everywhere now, and if you are looking for one in your area try localharvest.org.
We have lots of preserved foods and store-able bounty to get us through the next few months, and I also purchased some pastured, local meat from Grant Farm with our last share. More on that in the upcoming weeks.
Thanks for reading,