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
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
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.
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.
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
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)
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!
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!
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!