Tag Archives: butternut squash

Butternut Squash Soup with Pear & Sage

An original recipe by CSA member Melanie Suksomnil

Butternut Squash Soup with Sage

Roasting the butternut squash brings out its natural sweetness and adds depth of flavor to the soup. The sage brings in notes of late autumn while the pear reminds us that it’s not quite time to dig out the flannel pajamas yet. Curiously, this soup tastes a lot like a pierogi – so side bonus for anyone with a hankering for his or her baba’s home cooking.

Serves 4-6

Ingredients

1 medium butternut squash, halved and seeds removed
3 Tablespoons good quality unsalted butter
1 bunch baby leeks, wash thoroughly to remove sand and thinly chopped
2 firm pears, peeled, cored and chopped
4 cups low-sodium chicken stock
½ Tablespoon fresh sage, finely chopped –or- 1 teaspoon dried sage, crumbled
1 teaspoon summer savory, minced–or- ¼ teaspoon dried savory
salt and pepper, to taste
sour cream, for dolloping
fresh sprigs of savory, for garnish (optional)

Directions

1. Heat oven to 425°F. Add 1 cup of water to a large casserole dish and lay butternut squash on top, cut side down. Bake for 30-45 minutes until squash has softened. Set aside to cool.

2. In a large pot or Dutch oven, heat butter over medium heat. When butter begins to sizzle, add leeks and pears to the pot and cook, stirring occasionally for about 7 minutes or until leeks have wilted down and are just beginning to get golden. Meanwhile, scoop the butternut squash out of its skin.

3. Add sage and savory to the pot and sauté with the leeks and pear until fragrant, about a minute.

3. Add chicken stock and butternut squash to the pot and turn heat to medium-high, stirring and mashing squash with the side of your wooden spoon to break it down into smaller chunks. As soon as the liquid begins to bubble rapidly, lower heat to medium-low and simmer for 15 minutes, stirring occasionally.

4. Turn off the heat and season with salt and pepper. Let the soup cool at room temperature, then working in batches, blend the soup.

In the Box: Summer, Week #14

GEOF-butternut squash
Butternut squash! image via GEOF

Golden Earthworm Veggie Share*
Green Beans – .75 lb bag
Butternut Squash- 1 piece
Parsley – 1 bunch
Lettuce Mix – .5 lb bag (not washed)
Long Green Peppers – 2 pieces
Eggplant – 1 piece
Tomatoes – 4 lb. Bag
*Contents of the share may fluctuate over the week.

Fruit Share
1 bag Bartlett Pears
1 bag Yellow Peaches

Herb Share
Dill – 1 bunch
Cilantro – 1 bunch

Milk Not Jails
Dairy share pick up

A few friendly reminders & updates:

STORAGE TIPS
In a bag in the fridge: Green Beans, Zucchini, Parsley, Lettuce Mix
In the fridge: Peppers
On the counter: Butternut Squash, Tomatoes
FRUIT: Ripen peaches in a paper bag on the counter, then refrigerate.  Ripen pears on the counter, then refrigerate.

Tomato Share Mania!
Yes, beefsteak tomato shares came and went—and fast! While we can’t make promises plum tomato shares will happen, if they do, we can promise to let you know in the most fair way possible—EMAIL! If you are interested in tomato shares, please keep an eye on your email and act fast! Remember, join the Sunnyside CSA Yahoo Group to receive our emails!

Veggie Box Videos #1
We debuted a new video series featuring local chefs that give tips and demos on what to do with your CSA vegetables! Up first: Gianna Cerbone-Teoli, chef and owner of Manducatis Rustica in Long Island City! In just a few minutes she whips up three delicious dishes with a few veggies for your eating pleasure.

Lewis Waite Farm CSA Extras
Deadlines to order your next delivery of Lewis Waite products start tonight and go til, Monday, September 9th for delivery on Thursday, September 12th. Note the NEW ORDER DEADLINES. Please be sensitive to the busy farmers and order on time. Late orders may not be filled! Place your order now!

NOTES FROM GOLDEN EARTHWORM
Even though Labor Day has come and gone, today’s share reflects our summer bounty: squash, salad, beans, tomatoes, and my personal favorite garnish, parsley. The tomatoes may be a varying degree of ripeness, and we will have a mix of red and orange beefsteak varieties. The red tomatoes should be a deep shade of red when they are ripe, and the orange should be a bright almost neon color. Unripe tomatoes can be left on the kitchen counter to ripen. Many of the tomatoes will have cracks due to the moisture and rain, but they should still be delicious!

CONNECT WITH YOUR FARM
Golden Earthworm welcomes you to explore their website to learn more about our farm and the wonderful things you can do with your weekly share.

+ FIND RECIPES
 + VEGETABLE INFO & STORAGE TIPS

If you have questions or concerns about your share, please do not hesitate to contact the farm. That is one of the benefits of knowing where your food comes from!

Save the Date:
Golden Earthworm’s Harvest Festival on Sunday, October 20th
This year’s Harvest Festival promises to be a delicious and fun outing! If enough people are interested, we’ll organize a bus trip, as we did last year! Stay tuned for more info. Save the date! October 20th ~ 11am-3pm

RECIPES FROM THE FARM
Baked Orzo with Tomatoes, Roasted Pepper and Zucchini
Spiced Butternut Squash & Apple Soup

 

In the Box: Winter, Week #2

Golden Earthworm Share*
Yellow Potatoes – 4 lb.
Parsnips – 1 lb.
Rutabaga – 1.5 lb.
Watermelon Radish – 1.5 lb.
Red Beets – 2 lb.
Carrots – 5 lb.
Sweet Potatoes – 5 lb.
Savoy Cabbage – 1 head
Green Cabbage – 1 head
*Contents of the share may fluctuate over the week.

Winter Sun Share
Broccoli
Edamame
Green beans
Butternut squash puree
Tomato puree
Blueberries
FRESH Pea shoots

Golden Earthworm Cider Share

Golden Earthworm Apple Share

Continue reading In the Box: Winter, Week #2

In the Box: Autumn, Week #21

Radicchio
Radicchio, halved. Image via GEOF.

Veg Share*
Butternut Squash – 1 piece
Green Kale – 1 bunch
Escarole – 1 head
Radicchio – 1 head
Broccoli – 2 pieces
Fennel – 2-3 pieces
Dill OR Cilantro – 1 bunch
Spinach – 1 large .75lb bag
Bonus! Garlic seconds – 1 or 2 small pieces (Some garlic is missing a clove or two. We are using up the slightly damaged garlic which still has many good quality cloves. The brown discoloration on some of the cloves is just on the surface and is cosmetic, although you may want to cut it off before using.)
*Contents of the share may fluctuate over the week

Fruit Share
Mixed bag of Empire and Mutsu Apples

Milk Not Jails Dairy Share
Weekly dairy share pick up AND à la carte order pick up!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is October 28th for delivery on November 1st. Please place your orders for Thanksgiving Turkeys by November 5th to be guaranteed a bird!!

A few friendly reminders & updates:

Winter Veg & Fruit Shares via Winter Sun Farms
Early bird signup for the Winter Sun Farms winter share continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #21

In the Box: Autumn, Week #20

hayride
Join us at our farm's annual CSA Harvest Festival THIS SUNDAY! Image via GEOF

Veg Share*
Butternut Squash – 1 or 2, depending on size
Green Cabbage – 1 head
Cilantro – 1 bunch
Baby Arugula – 1 bag
Green Batavian Lettuce OR Green Kale OR Toscano Kale – 1 bunch
Red Russian Kale – 1 bunch (Best variety to enjoy raw in a salad!)
*Contents of the share may fluctuate over the week.

Fruit Share
Mix of Red and Golden Delicious
(Notes on fruit: The apples should be stored in the refrigerator to keep them crisp.)

Milk Not Jails Dairy Share
Weekly dairy share pick up

A few friendly reminders & updates:

CSA Harvest Festival – Sunday, October 14
The farm’s annual Harvest Festival is THIS SUNDAY! Hayride Tours, Walking Tours, Cooking Demos, Live Music, Animal Shearing, Kids Events and lots more!

The Festival is FREE for all CSA members and their guests. You are welcome to meet us there —or— SIGN UP to ride the bus with us (if riding the bus, you must SIGN UP and please bring $5 per person to help pay for bus expenses).

Lewis Waite Farm CSA Extras
The next Lewis Waite order deadline is Sunday, October 14th for delivery on October 23rd. Anyone, not just CSA members, can order these products and pick up from our CSA. They have an amazing selection of items, all produced by small local farms. Please place your orders for Thanksgiving Turkeys by November 5th to be guaranteed a bird!!

Continue reading In the Box: Autumn, Week #20

In the Box: Autumn, Week #17

potato harvest
Recent potato harvest on the farm. Image via: GEOF

Veg Share*
Butternut Squash – 1 piece
Green Beans – .75lb
Sungold Cherry Tomatoes – .35lb bag
Leeks – 2 pieces
Red Tomatoes – 4 plum & 1 red beefsteak
Yukon Gold Potatoes – 4 lb bag
Red Boston or Green Batavian Lettuce – 1 head
*Contents of the share may fluctuate over the week

Fruit Share
Greening & Russet Apples (baking varieties) – 1 bag mixed
Bosc Pears – 1 bag

Herb Share
Rosemary
Oregano

Milk Not Jails Dairy Shares & Monthly Dairy Specials
Weekly dairy share pick up AND à la carte specials pick up!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is September 30th for delivery on October 4th.

A few friendly reminders & updates:

CSA Harvest Festival – Sunday, October 14
Our farm’s annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. CSA members, their families and invited guests are welcome!
Read more and sign up online.

Winter Veg & Fruit Shares via Winter Sun Farms
Signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #17

Steel-cut Oat Risotto with Butternut Squash

via Cookinglight.com
Ingredients

SQUASH:
2 cups diced peeled butternut squash (about 1/2 small squash)
1 tablespoon olive oil
1/2 teaspoon chopped fresh sage
1/4 teaspoon salt
Dash of freshly ground black pepper

RISOTTO:
1 1/2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
Cooking spray
3/4 cup diced onion
2 garlic cloves, minced
2 cups steel-cut oats
1 cup dry white wine
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
4 cups sliced cremini mushrooms (about 1 pound)
1/2 teaspoon salt
Coarsely ground black pepper (optional)

Directions

Preheat oven to 400.
SQUASH
1.
Combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat.

2. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.

3. Set aside; keep warm.

RISOTTO
1. Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.

2. Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden.

3. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.

4. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

5. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

6. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes).

7. Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.

8. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.

9. Stir in squash; cook 1 minute or until thoroughly heated.

10. Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.

Nutritional Information
Calories: 356 (29% from fat)
Fat: 11.3g (sat 3.9g,mono 4.4g,poly 1.7g)
Protein: 16.7g
Carbohydrate: 51.4g
Fiber: 8g
Cholesterol: 15mg
Iron: 3.9mg
Sodium: 738mg
Calcium: 242mg