September 21 Newsletter

Hi CSAers,

It is a great time of year in the garden. Blossoming flowers are not the only thing adding color out there right now. The peppers turn from from green to deep red, and the squash and pumpkins spice things up too. With almost a dozen different varieties of tomatoes, we find new shapes and colors ripening every single day. Did you know that eggplant is not always purple? We are growing a white variety this year too!




Apple season is just around the corner!






What to expect to find in your bin this week:

Fruit Medley - Asian pears and prunes
Tomatoes
Purple and white potatoes
White onions
Red Peppers
Kuri Squash
Redbor Kale
Chives
Parsley

Beyond the bin offerings:

Nectarines
Tomatoes
Eggplant
Bell peppers
Basil
Red raspberries



Red Kuri Squash Soup


SERVINGS: 4


Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.

. 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
. 1/2 medium onion, coarsely chopped
. 1 bay leaf
. 1 medium fennel bulb, cored and cut into thin wedges
. 1 tablespoon extra-virgin olive oil, plus more for drizzling
. Salt and freshly ground black pepper
. 1 tablespoon unsalted butter
. Chopped toasted pecans and small marjoram leaves, for garnish


1. Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
2. Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
3. Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.

Food and Wine Feb 2012

Two-Bean Soup with Kale

Yield: 6 servings (serving size: about 1 1/4 cups)


3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
                1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth, divided
7 cups stemmed, chopped kale (about 1 bunch
                2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary


. 1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
. 2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Cooking Light 
OCTOBER 2009