This week there will be tomatoes, potatoes, leeks, kale, onions, lettuce, cucumbers & peppers in the share.

Slow Cooker Potato Leek Soup
4 cups potatoes cubed into 1 inch pieces (it is not necessary to remove the skins)
2-3 leeks, sliced, white and light green parts only
32 oz. chicken broth
kosher salt
pepper

Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl). Add potatoes, leeks and chicken broth to the crock pot (in this order); season with salt and pepper. Cook on low heat for 6 hours.
Use an immersion blender or traditional blender to puree the soup. Season to taste

Had enough of cherry tomatoes. Wash and air dry cherry tomatoes. Then freeze on a baking sheet for 1 hour. Place frozen cherry tomatoes in a freezer container or bag. Use in soups, sautes and stews in the winter.

SunGold Tomato Nuggets
A Pint of SunGold Tomatoes
1/2 cup good olive oil
3 tablespoons of grated parmigiana cheese
1-2 cloves of garlic, crushed and minced
oregano
sea salt
ground pepper

Cut tomatoes in half and scoop out seeds. Arrange on a baking sheet cut side up. Mix remaining ingredients into a paste. Spoon paste into tomato cups. Bake at 250° until the tomatoes look raisin like.
Cool and place on wax or parchment paper lined baking sheet and freeze. Place in freezer jars or freezer bags.
To use defrost amount using. Place on pizza, in a sandwich, on salad, with pasta, on toasted bread.
Alternately they can be used right away!