Tag Archives: sage

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 #15

Veg Share*
Acorn Squash – 2 pieces
Green Beans – .55 lb
Sungold Cherry Tomatoes – 1 pint
Garlic – 1 head
Red Beets – 1 bunch
Red Tomatoes – 4 lb bag
*Contents of the share may fluctuate over the week

Fruit Share
Gala Apples
Gravenstein Apples

Herb Share
Rosemary
Sage

Milk Not Jails Dairy Share
Dairy share pick up is weekly. Don’t forget your milk!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is September 16th for delivery on the 20th.

A few friendly reminders & updates:

Damson Plums, Available Now! ~ ORDER for delivery THIS Thursday ONLY
Special offer on Damson Plums (great for baking or making jam) for delivery THIS WEEK ONLY! Price: $30 for a 10 lb bag. Please deal with Golden Earthworm Farm directly (info [at] goldenearthworm.com).

Milk Not Jails Monthly Dairy Specials
The next dairy à la carte order deadline is Monday, September 10th for delivery on September 20th. Anyone, not just CSA members, can order these products and pick up from our CSA. Enjoy amazing dairy products and support criminal justice reform at the same time.

Continue reading In the Box: Summer, Week #15

In the Box: Summer, Week #10

Veg Share*
Toscano Kale – 1 bunch
Cucumbers – several pieces
Fennel – 1 head
Fresh Yellow OR Walla Walla Onions – 1 bunch
Baby Watermelon – 1 piece
Bell Pepper – 1 piece
Green Long Peppers – several pieces
Red Tomatoes OR Sungold Cherry Tomatoes – several or a pint
*Contents of the share may fluctuate over the week.

Fruit Share
Donut Peaches (aka UFO Peaches)
Blackberries OR White Peaches

Herb Share
Spearmint
Sage

Milk Not Jails Dairy Share & Monthly Dairy Specials
Weekly dairy share pick up—don’t forget you milk!
Also, à la carte dairy item pick up is THIS WEEK (Milk, butter, ice cream, etc.)

A few friendly reminders & updates

Lewis Waite Farm CSA Extras
The next Lewis Waite order deadline is Sunday, August 5th for delivery on August 9th. 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.

Milk Not Jails Monthly Dairy Specials
The next dairy à la carte order deadline is Friday, August 10th at 5pm for delivery on August 23rd. Anyone, not just CSA members, can order these products and pick up from our CSA. Enjoy amazing products and support criminal justice reform at the same time. Continue reading In the Box: Summer, Week #10

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