Season: Fall 2021
Size: Full Share
Week 7 of 12
November 13th, 2021
NOTES FROM THE FIELD
Hi CSA Family,
I am excited for the potluck this Friday from 6pm-9pm on the farm. It will be great to see everyone out on the farm and meet all of the CSA members I have not been able to meet yet. I am not sure what I am going to prepare yet, but you can bet that it will include some farm veg.
With cooler weather coming in, I have started to get ready for soup season. Butternut Squash is one of my favorites and I have included a frequently used recipe below. I like to have a farm fresh salad along with the soup. Enjoy!
Butternut Squash Soup
Ingredients
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2 tablespoons extra-virgin olive oil
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1 large yellow onion, chopped
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½ teaspoon sea salt
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1 (3-pound) butternut squash, peeled, seeded, and cubed
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3 garlic cloves, chopped
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1 tablespoon chopped fresh sage
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½ tablespoon minced fresh rosemary
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1 teaspoon grated fresh ginger
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3 to 4 cups vegetable broth
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Freshly ground black pepper
For serving
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Chopped parsley
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Toasted pepitas
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Crusty bread
Instructions
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Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
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Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
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Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
I hope to see you on Friday! Recipe by loveandlemons.com
Mary
WHAT’S IN THE SHARE
Green Tomato (Whitehurst Farms)
These beautiful green tomatoes are perfect for frying, baking, or making a salsa verde.
Baby Bok Choi
These are a midsize bok choi with great flavor. Perfect addition to any salad, sandwich, or soup!
Serrano Pepper (Gundermann Acres)
These serrano peppers really pack a punch! They are versatile enough to chop up and add to anything that needs that spicy kick, have fun!
Butternut Squash (Gundermann Acres)
Try using this squash in a soup!
Lettuce (Verde Greens)
This lettuce is especially delicate and crisp. It gives salads a clean crunch and it’s broad leaves could also act as a receptacle for lettuce wraps.
Zucchini (Gundermann Acres)
Enjoy!
Mint
This aromatic perennial can be used for teas, cocktails, or Mediterranean dishes!
Dwarf Bok Choi
These adorable heads of bok choi are such a fun asian green. We use them in the same way we would use regular-sized bok choi–so perfect for stir-fries and also delicious raw in salads!
Rover Radish
A vibrant bulb (varies in color depending on type) with a pleasantly crunchy texture and very pungent, peppery flavor. Radishes are a great addition to salads or as a snack to enjoy by themselves or with dips. They are also enjoyed sauteed, braised, or roasted, neutralizing a lot of the bite and increasing their sweetness. Try pickling them, as well!
Sweet Potato
When cooked, sweet potatoes have a soft, starchy, sweet interior. They are great roasted, steamed, or mashed like any potato. You can use them for both sweet and savory purposes! These potatoes are a bit dirty (they store much better that way) so give them a good wash before eating!