Potatoes, leeks, corn, and parsley from our CSA
This recipe, adapted from SimplyRecipes.
This recipe is obviously vegetarian if vegetarian broth is used (vegan if the butter and broth are replaced). It's very easy to make. I used red potatoes with thin skins, so I left the skins on. I used kernels from two cobs of corn and added some imported grated parmesan at the end. Sprinkle with chopped parsley, and serve with crusty bread and a glass of wine.
My photo quality will probably continue to deteriorate as we go from 17 hours of sunlight to 7... it's too depressing to think about, so I'll leave it at that.
Tim's Rating: 10/10
Liz's Rating: 9/10