The past days have flown by, a whirlwind it has been for the family, indeed. You see, directly following market last Saturday, I whisked Paul off to the airport to fly to the twin cities. Paul’s brother called in his expertise to work on the design of an urban farm in one of St. Paul’s ethnically diverse neighborhoods; Frogtown. Paul’s voice was heard as the sole farmer in the bunch, as interested community members and experts finalized the plans for the 5 acre section of the neighborhood’s city park. While Farmer Paul met with designers, artists, community organizers, and architects the children and I spent the weekend in Nashville. We celebrated the marriage of 2 friends at an occasion worthy of noting at Sulphur Creek Farm down in Bell’s Bend. As the long market day waned we enjoyed the time spent with so many friends and acquaintances in the heart of Davidson county’s agriculture movement. I hadn’t been to the area since small scale vegetable farming has returned and my heart leapt as friends exchanged vows and we dined on fare produced RIGHT THERE. It was a bummer not to share the joy with my man, but when we reunited on Tuesday we had so many tales to share. The week felt both long and short simultaneously, and here we are again on Friday, harvest day. The baskets are full of Fall delights as the nighttime temperatures drop into the 40’s and these crops thrive. There are a few hangers on of the summer fruits, but really, the time is now to warm your homes and your bellies with fall’s finest greens and squash. The ginger is a delight for us. this is the first time we have grown it and I am sure you will agree it is a great success. I plan to include it in just about every thing I make from here on in. including my morning teas! Enjoy its flavor along with the rest of your basket this week.
Ginger Squash Soup
4 lbs. winter squash (1 large squash)
2 medium onions
3 cloves garlic (optional)
3 Tbsp. butter or vegetable oil
1 Tbsp. grated fresh ginger
1 tsp. ground ginger
1/2 tsp. salt plus more to taste
8 cups chicken or vegetable broth
Sour cream or crème fraiche for garnish (optional)
Halve, seed, peel, and cube squash. Set aside.
Halve, peel, and chop onion Mince garlic, if you like.
Heat a large pot over medium-high heat. Add butter or oil and onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
Add fresh and ground ginger and stir until fragrant, about 1 more minute. Add squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until squash is very tender, about 20 minutes. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch. Return soup to pot and add salt to taste. Serve topped with dollops of sour cream or crème fraîche, if you like.
1 large bunch kale stems removed, leaves cut into strips2 tablespoons olive oil1 tablespoon butter2 large cloves garlic, minced1 medium onion, chopped1 tablespoon minced fresh gingerjuice of 1 limefreshly ground pepper
Bring a large pot of lightly salted water to a boil. Add kale and boil 2 to 3 minutes, until slightly wilted. Drain in a colander.
In a large skillet or wok, heat oil and butter, add garlic, onion, and ginger, and sauté until onion is softened. Add kale, tossing until combined. Cover and cook over low heat just until kale is just tender.
Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.
Fall week 5 in your basket:
fresh ginger !!!!!
another green choice