We were finally able to pick salad mix this week, and from our new row of romaine too. The cool nights are helping the greens and other fall crops like kale and beets, but slowing down crops like tomatoes and green beans.
This week we have a new item—onions—on the list, and butternut squash is available again (see recipe below). We also have plenty of sweet potatoes. Other items on the list include red raspberries, arugula, garlic, sweet and poblano peppers, mint tea mix, herbs, and flower bouquets. And, as always, fresh eggs, grass-fed beef, local honey, and strawberry and raspberry jam.
Roasted Butternut Bisque
1 medium-sized butternut squash, halved lengthwise and seeded
1 tbsp. vegetable oil
1 cup thinly sliced onion
2 tsp. light brown sugar
2 tsp. minced ginger
1 clove garlic, minced
3 cups vegetable or chicken stock
½ cup apple cider
Salt and black pepper to taste
Put squash cut side down on baking sheet. Bake about 50 minutes, or until tender. When cool, use paring knife to remove peel. Cut squash into 2-inch pieces.
Heat oil in large pot over medium heat. Add onion, brown sugar, ginger and garlic. Cover and cook, stirring often, until onion is tender, 15 minutes. Add squash, stock and cider. Simmer mixture; reduce heat to medium-low. Cook 10 minutes.
Purée until smooth. For a creamier soup, add some cream or half-and-half. Season, bring to a simmer, then ladle into bowls.
