Ever since I have volunteered here at Howdy Farm, I have never cooked with any of the produce I have harvested. I decided I would, so I bought some: striped cherry tomatoes, Poblano pepper, Leek, Bok Choy and some Carrots from our weekly farmers market. I chose these produce, because I have never eaten any of that produce, except for the carrots. Additionally, I wanted to buy ingredietns that I could use in one main dish. On the other had, this only costed me $2 dollars, though I got a discount because I'm a intern this was still a very cheap deal.
For the main recipe, I decided to make leek soup, and use the tomatoes and poblano peppers in a queso dish I am making later this week.
I found a delicous recipe online called Creamy Veggetable Leek Soup, which I knew right away I had to make. It called for these ingredients and directions for the dish below, but I altered the recipe a little, since I did not have the exact amount of ingredients. Additionally, I did not want to make a bucket load of food.
Time: 50 min.
How did I feel about the recipe? I loved it! It had a great flavor, it was creamy and I cant wait to make something like this again. It was especially more enjoyable and fresh since ingredients from the farm was used.
I’m a Nutrition major from Texas A&M, graduating in December. I’m a spunky, fun, and bubbly gal who spontaneously try’s new things. Throughout my college career I was involved in: starting up a fitness club, interned for a Nationally recognized Registered Dietitian, a Congressman in D.C., and now a local farm. I also currently make food for our Astronauts, and have joined the Texas A&M Sports Car, Water Skiing, and Polo clubs just to name a few.