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Howdy Y’all! So after a gray and drizzly week, it appears we have some wonderful weather coming in the week ahead. Highs in the seventies; even approaching 80 by Friday and most importantly, ample sunshine! No frost is predicted for the next 2 weeks, not bad for mid-October!
This recipe from epicurious.com is a simple way to make your acorn squash into a soup, perfect for chilly October nights. This recipe yields 6 servings.
Here’s a simple and delicious way to prepare cauliflower, found on food.com.
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6.
Hi folks, I imagine you all know what going on outside, so I’ll skip the weather report for this week. I managed to get one more big planting of mustard greens and radishes this past weekend. This is basically the end of the seed planting for this season. We are progressing well with digging our potatoes and gathering the last of the pumpkins and winter squash from the fields. We have thousands of pounds of a variety of squash and potatoes stored for distribution over the next six weeks and for the winter stock up share.
Here’s a wonderful fall soup from Ina Garten’s Barefoot Contessa show on the Food Network. Some commenters felt that the recipe turned out overly sweet — you might want to try adding more squash, cutting back the apple cider, or using broth instead of water, if you like a more savory soup.
This recipe was recommended by a CSA member and can be found on epicurious.com. This soup can be served hot or cold, and you can adjust the amount of jalapeño peppers (or season with cumin or chili powder) to spice it up. Get creative!
Happy Fall, everyone! The days are becoming shorter, and the nights are getting cooler, and the brutal heat is over until next summer. I just hope the nights don’t get too cold anytime soon! The beans are still flowering and will continue to produce for a few more weeks if Mother Nature allows. The peppers are ripening prolifically – turning red, yellow, and orange, as soon will be the leaves.
Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste!
If you like rich, creamy dishes, you’ll love this recipe from the “Simply Organic” cookbook. Serves 8.