A bag of baby yellow tomatoes, kolrabi, sweet potatoes, yellow peppers, green leaf lettuce, beets, dumpling squash and arugula was our pick for today.
Our squashes are soooo pretty I don’t want to eat them! I still have our butternut from last week that I plan to make soup with and the recipe is:
Peel, seed and cube butternut squash–set aside
Chop about 1 cup of mushrooms (use a variety for diverse flavor)
3 cloves garlic chopped very fine
1 large onion, diced fine
1 small apple peeled and diced
Put this mixture into a large stock pot and sweat it with a mix of EVOO and butter
Add one bay leaf, salt, pepper and thyme to taste
Add cubed squash and saute until tender
Add about 1 cup-ish of white wine or marsala wine
Simmer for about 30 minutes
Add 1 cup-ish of good low sodium chicken stock or veggie stock, simmer for another 30 minutes
NOW, either use a blender or a hand mixer right in the pot and puree until smooth and creamy. Finish with another big dab of butter.
Serve topped with toasted pecans/walnuts or pistachios. You can also put a dollop of Greek Yogurt or Creme Fraiche or Sour Cream or Quark and then add the nuts.
Serve with salad of Green leaf lettuce, chopped yellow tomatoes and Italian parsley. Top with a tart French Vinegarete
Vin:
In a jar with a lid that is tight fitting (an old mustard jar works GREAT!)
Add 1/3 good balsamic vinegar
2/3 EVOO
1 tsp. French Mustard
salt, pepper and tarragon
using a micro plane, grate 1 clove of garlic (or chop fine…we use our micro planer for LOTS of stuff. They are cheap and useful!)
A dash of good maple syrup (real, not the plastic squeeze bottle kind!) OR local honey
and shake to mix. You can use grainy mustard too OR another kind of vinegar like White Wine, Sherry.
Don’t buy salad dressing but make it yourself! Sub mint leaves and lots of cracked black pepper for a fresh twist. Add some lemon juice, dill and omit vinegar for a Greek sort of flavor. These all make very good marinades for fish, meat or tofu if you have left over.
But, I need to know…what to do with the kolrabi???????
Happy eating!
ps. BTW…we have about 15 bags of tomato sauce in our freezer…storing up for the winter. I need to learn to can and have a recipe in Barbara Kingsolvers “Animal, Vegetable, Miracle” book that I should try. The trick is to NOT use any oil at all. They don’t explain why in the book but I know it is because anaerobic bacteria thrive in oil and you could breed tough little germs in your canning if you use oil in the mix.
