|
Cold (yellow) squash
soup (from Bon Appetite magazine with a couple of minor
amendments)
submitted by faithful subscriber and friend, John Green
1-2 tbsp olive oil (or butter)
3/4 cup leek (white and some pale green - about 1 medium leek)
fairly finely chopped (Note: John says onion works fine).
1 tsp corriander seeds (1/2 tsp ground coriander works as
well)
1 1/4 lbs yellow squash cut in big cubes---John says any color
works just as well
1 14 oz can of vegetable broth
1/4 cup creme fraiche (sour cream works as well - but NOT
no fat sour cream)
1/2 tsp really really finely grated lemon peel
1. in a large sauce pan, heat oil over medium heat
2. add leek (onion) and corriander and cook about six
minutes, stirring often
3. add squash - sprinkle with salt and pepper to taste
and cook about another 3 minutes
4. add broth - bring to a boil - reduce heat to medium
and simmer for about 10 minutes
5. puree in batches in a blender or food processor and
transfer to a bowl
6. chill in refrigerator for about 2 hours and 55 minutes
before serving
1A whisk creme fraiche (or sour cream) and really really
finely grated lemon peel in a bowl
2A put soup in bowls (it makes about 4 servings) and
drizzle with creme fraiche/lemon mixture
Pink Swirl
Soup (Potato and Beet Soup)
From Joy of Gardening Cookbook
3 Tbsp butter,
4 large leeks,
quartered and sliced, about 4 cups,
5 cups finely diced
potatoes
6 cups chicken broth (use the broth of your choice if vegan),
3/4 cup heavy or
light cream,
3/4 cup milk
salt/pepper,
2 cups diced cooked
beets.
1.In soup pot, melt butter & saute leeks until wilted
(about 3 minutes). Add potatoes and broth. Cook until potatoes
are tender, 15-20 minutes. Cool slightly and process in either
blender or food processor until smooth (basically, a vichyssoise).
Add cream, milk and salt and pepper to taste.
2.In a blender or food processor, puree the beets until smooth;
add 2 cups of the potato soup and process till smooth.
3.Ladle the hot soup into individual bowls or a large serving
bowl, pour a little beet into each and swirl with edge of
spoon.
4.To serve chilled, cool or refrigerate the beet and the potato
purees separately and then assemble.
Can be garnished with fresh herbs, etc.
PLASTIC BAGS; We need lots of CLEAN plastic bags, please.
We go through a lot and are not ordering any more until we
can get the non-GMO biodegradable ones.
PICKLE NEWS: PICKLES! We have pickles! For
those of you who remember from last year, we have great old
fashioned dill pickles. They are fermented in a crock the
old fashioned way and are crisp and slightly sour. Come have
a taste and get a few pickles.
PICK UP POLICY NOTE: We are experiencing
an issue with boxes not being picked up at various locations,
including the Farm Stand, on a timely manner. We understand
that sometimes you forget or something comes up that you can’t
get your box of vegetables. If this happens, please call me
at 696-8148 and we will bag it up for those
picking up at the farm or hold it at the drop off locations.
Otherwise, boxes left over 24 hours will be donated or used
by our hosts. Thank you.
Reminder: The Farm
Stand is open Tuesdays, Thursdays, Fridays and Saturdays from
11 to 6:00.
VISIT THE
FARM: Please come on in for a visit whenever you can and bring
the kids!
.
EGGS---Our chickens are starting to lay their
eggs! Hooray. These beautiful and delicious eggs are available
at the Farm Stand. Better watch out, though: the customers
at the Ferry Plaza Farmers' Market would take them all if
we'd let them. You all get priority! Come check them out and
see what a really fresh egg looks and tastes like.
Calling all loyal CSA members. We would love
to put your recipes in the Menu. If you have anything that
you'd like to share, please e-mail me at evie@tierravegetables.com
and most likely your recipe (or comment) will make its way
to this little Menu.
|
