kabocha Tag

24 Oct

Posted at 08:15h in Recipes by
0 Likes

There’s so many wonderful winter squash this time of year- butternut, honeynut, butterkin, koginut, north georgia candy roaster, fairy tale pumpkins, jarrahdale pumpkins etc.  Any of these squash can be roasted with apples, onions, and garlic and then pureed to make a delicious fall soup.  Pair the soup with a sandwich, grilled cheese, or even a fresh salad for a wonderful fall meal.

Fall Squash Soup

Ingredients:
8 cups fall squash- peeled, seeds removed, and cubed into about 1-inch pieces (use any variety)
2 onions, peeled and cut into eighths
2 medium apples, cut into fourths (seeds and stems removed)
1 small head garlic, top cut off to expose cloves
3 Tbsp olive oil or avocado oil
1 tsp sea salt
½ tsp black pepper
32 ounces chicken or vegetable broth

  • Preheat the oven to 350°F.
  • Place the squash, onion, apple, and garlic into a large bowl. Add the oil, salt, and pepper.  Toss to coat.
  • Place the seasoned produce on a large baking sheet. Make sure the head of garlic is cut side down.
  • Roast for 40 minutes.

  • Once the squash mixture is done cooking, remove from oven. Gently squeeze the garlic head to remove the roasted garlic cloves.  Toss the skin.
  • Blend the squash, apple, onion, and garlic mixture with the broth. You may have to do this in two or three batches depending on the size of your blender.  Puree the mixture until it is smooth.
  • At this point, the soup can be frozen or refrigerated for another day. If you are using the soup right away, place the pureed soup in a large saucepan.  Heat through and then serve.
  • You can top the soup with a little sour cream if you want.
  • Enjoy!

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

13 Sep

Posted at 21:49h in Weekly Share by
5 Likes

This week’s share sees the first winter squash of the season. Don’t be fooled into thinking it’s an ornamental pumpkin to let rot on your front porch- cook it quick, it won’t store for long. The scarlet kabocha squash, “sunshine”, could hands down be the sweetest and most flavorful it has ever been since we started growing it five years ago. To cook it, I just cut it in quarters, remove the seeds and sit it in a casserole pan cut side up with a little bit of water in the bottom of the pan. Bake at 375 degrees until soft (about 45 minutes) and enjoy! Another vegetable you might not be familiar with is celeriac, or celery root. To enjoy this root vegetable just peel off the roots and rough exterior until it resembles a white turnip. The flavor is just like celery, but a little goes a long way. Use in soups, mashed with potatoes, roasted with other root crops, or grate it raw on a salad.

September 13, 2011

We thank everyone for their support during all this crazy weather. This season by far has been the most challeging for us, from the wet spring to the catastrophic rain and flooding of the last few weeks. We are seeing major crop loss from the over 17 inches of rain we received in under two weeks. We are still assessing the damage (as some crops we thought were okay are succumbing to the moisture and others we just don’t know the extent of the damage- for example our sweet potatoes and potatoes), but it may be that we will have to end the season earlier then anticipated. In the meantime we will do our best to keep the shares as robust as possible, and we give thanks for all the bounty that the farm has already provided. We are scrambling to get our greenhouses cleaned out of their summer crops and prepped in the hopes that we can get something planted in there to make up for all that is rotting or dying in the fields. Our biggest concern now is that our fields dry out enough to get our garlic planted for next year. Keep your fingers crossed, and again we appreciate all the words of encouragement!

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.