What to Do With Your Share---Week 18

Turns out that I leave the farm for two days to attend my nephew's wedding, and next thing I know I miss the first major rain in probably a year. But it was fun to come back, walk the fields and see the cover crops germinating in nice rows, mushrooms popping up out of the ground all over, and a certain greeness take over the farm.

A welcome drink that is still soaking in, this moisture will help our plants add some robustness and plumpness, hopefully without bursting. So if you see a crack in something this week, you now know why.

This week's recipe is a soup that combines many of the items you have gotten in your share over the last several weeks. This curried soup can be made with either squash or pumpkin. You can even add some carrots in for sweetness and body. This soup turned out especially good, both in it's truly velvety texture and its savoriness.

Curried Butternut Squash Soup
Ingredients
1 medium butternut squash, cleaned and chopped
3 to 4  small onions, chopped
2 jalapeno, seeded and chopped
3 cloves garlic, chopped
2 tsp salt
2 tbsp curry powder
1 tbsp finely chopped sage leaves
13 oz can of coconut milk

Method
1. Cut the squash just "above the waste." You can then peel them easily with a vegetable peeler. Next cut the squash from top to bottom, scoop out the seeds, and then chop the squash into one inch pieces.

 

2. Saute the onions in olive oil in a soup pot for 3 minutes. Next add the squash, garlic, jalapenos, salt, curry and sage. Stir and saute for 3 more minutes. Add the water and bring to a boil. Turn to a simmer, cover, and cook for 35 minutes or until tender.

 

3. Puree the soup in a food processor, return to the soup pot, add the coconut milk and stir. Cook at a simmer for 10 minutes to blend the flavors. Serve with a dollop of sour cream or yogurt.