CSA COOKOFF WEEK 19: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT
1. Carrots: Some went into salad (see numbers 2, 4, 5, and 9) and some went into this week’s featured recipe (see below).
2. Easter egg radishes: More salad fodder.
3. Green chard: Sautéed with garlic and snuck into mac and cheese.
4. Romaine lettuce: The salad base, along with number 5, that got topped with carrots (number 1), radishes (number 2), and apples (number 9).
5. Salad mix: Ditto.
6. White sweet potatoes: Some went into this week’s featured recipe, below. The rest, along with the eggplant (number 11), became an eggplant potato masala (see photo).
7. Tomatillos: Blanched, pureed, and frozen.
8. Bosc pears: See this week’s featured recipe, below.
9. Apples: See number 1.
10. Acorn squash: See this week’s featured recipe, below.
11. Eggplant: See number 6.
THIS WEEK’S RECIPE: ACORN SQUASH AND PEAR SOUP
This week’s recipe was inspired by the CSA Cookoff archives. I recently came back across Cornelia’s delicious-sounding butternut squash and apple soup and immediately started drooling. Her recipe made me wonder if I could substitute acorn squash for butternut and pears for apples—goodies I got in this week's farm share. The answer was a resounding yes. (Well, technically, it was more like a “sort of”: My husband prepared this soup, not me, which made it even tastier.) We supplemented the squash from this week’s share with one saved from our week off; roasting those along with the other root veggies added an earthy depth of flavor. Hooray for fall and hooray for recipes, like seasons, that come back around.
» 2 acorn squash, halved and gutted
» 1 small bunch carrots, skinned
» 2 small sweet potatoes, skinned and quartered
» 3 large cloves garlic, peeled
» 1 large onion, diced
» 2 pears, peeled, cored, and sliced
» 4 cups veggie stock
» ½ cup milk or cream
» 3 Tbsp butter
» 2 tsp salt
» 1 tsp pepper
» 1 tsp ground cumin
Put the squash (cut side down), carrots, potatoes, and garlic in a baking dish, brush with olive oil, and roast for 40 minutes at 375 degrees. Toward the end of the roasting time, sauté the onions over medium-high heat for 5 to 10 minutes, until softened. Add the pears and sauté a few minutes more. Stir in the cumin, salt, pepper, and stock. Roughly chop the roasted veggies and add them to the pot. Cover to braise until soft and mashable. Once the veggies are fork-tender, slowly pour in the milk and blend using an immersion blender. Add more milk, stock, and seasoning as desired. Feeds 4. Happy farm sharing!
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!