This recipe is adapted from the Washington Post. It is delicious and versatile. Serve it over any cooked grain (try the barley, wheat berries or triticale from the farm), over potatoes, pasta, fish or chicken for an easy meal. Add a hot pepper for some heat or some fennel or fennel seeds for a change of pace.
2 tablespoons extra-virgin olive oil
2 cups thinly sliced cleaned leeks (white and light-green parts)
2 cloves garlic, minced
2 sprigs thyme
4 medium tomatoes, coarsely chopped, plus their juices
1/3 cup sauvignon blanc or other dry white wine
Coarse or flaky sea salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.
Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce.
Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.