Weeks 3 & 4 Season Extension 2014

Produce for the Week of November 17

Spaghetti Squash,  Red Russian Kale,  Kohlrabi,  Red and Yellow Onions,  Radicchio,  Green Cabbage,  Rutabaga

Produce for the Week of November 24

Butternut Squash,    Pie Pumpkin,    Kale,    Savoy Cabbage,    Heirloom Carrots,     Red  and  Yellow  Onions

 

As the featured image shows, we had some snow over the past week, as well as some very cold temperatures!  Winter seems to have come.

Butternut Squash Soup

You can use your pie pumpkin in addition to the butternut squash if you want to double the recipe.  The pie pumpkin would add a nice taste twist to this soup.  With the pie pumpkin, you would have the option of peeling it.  Just half, seed, cube and roast along with the butternut squash.  If you do not peel it, simply puree a bit longer. Then double the quantities of the remaining ingredients.

1 butternut squash, peeled,  seeded, and cubed

2 Tbsp butter

1 medium onion, chopped

6 cups chicken stock

nutmeg

sea salt and freshly ground black pepper

Lay cubed squash in roasting pan and sprinkle with salt and olive oil.  Roast at 400 degrees until tender.  Put in pot and add chicken stock and chopped onion,  Bring to a simmer and cook until onions are tender, about 20 minutes.  Season with nutmeg.  Add in batches to a food processor or blender and puree.  Stir and season with salt and pepper.

Eight Mile Creek Farm Radicchio

Creamy Savoy Cabbage with Carrots

l savoy cabbage

1 bunch carrots

4 Tbsp heavy cream

pinch nutmeg

4-6 Tbsp butter

Clean cabbage and chop fine.  Cut the carrots into thin strips or grate.  Bring a pan of water to a boil and add cabbage and carrots.   Boil for 6 minutes and drain.  Add butter and cream to the hot pot.  Return the cabbage and carrots.  Season with salt and pepper and add the nutmeg.  Stir well.

from bbcgoodfood.com

We wish you and your families a wonderful Thanksgiving!  May your holiday be full of good food and joy (and hopefully a little rest).