Feeds:
Posts
Comments

Archive for the ‘Pumpkin and Squash’ Category

Last weekend I participated in the Farmers’ Market cook-off. We had a table loaded with kale, winter squash, summer squash, peppers, and beans to choose from. I also gathered some parsley, tomatoes, leeks, and onions from some of the vendors. One of my favorite things to eat this time of year is soup, I love it! So that is what I made.

I sautéed the onions and leeks in some of my favorite olive oil. (It is from Tunisia and is thick and buttery with a nice grassiness to it. It comes from one of my favorite food producers Les Moulins Mahjoub and is available at the At Home Store.)

Next, I added the peppers, tomatoes, and a few sprigs of parsley. While that was cooking, I prepared the various winters squashes. I forgot to bring a spoon to clean out the squash seeds but I discovered a new technique, a 1/4 cup measure is just the right size to clean it out in one scoop!

I let the squash saute a little before adding water. When the soup was about halfway through cooking (maybe a little more) I added some green beans, golden flat beans, and summer squash and salt. Then, when the soup was about 5 minutes from being ready, I fished out the parsley sprigs and discarded them. I took out a couple of cups of the soup and blended it until it was very smooth, and poured it back in the pot to thicken the broth. I then added some finely chopped kale and let it simmer until the kale was tender. I finished eat serving with a drizzle of olive oil, some black pepper and minced parsley.

Read Full Post »


My sister and I think that Francis Thicke is the perfect candidate for Secretary of Agriculture in Iowa. I guess that is why we are spending Saturday night baking pies. Made with fresh local pumpkin and fresh local milk!

We wanted to do something to raise money for the Thicke Campaign, and decided to bake a whole lot of pumpkin pies to sell at the John Lennon Tribute Concert Reprise: to benefit the Francis Thicke Campaign. It should be a great concert, so stop on by! What a great excuse to support an awesome campaign!

Torrey and I started with fresh pumpkins. We roasted them in the oven, and then scooped out the meat, mixed it with Radiance Dairy whole milk and cream, sour cream, sugar and spices. The recipe is from our grandmother!

We will have slices available for a donation, so if you are in the mood for some good music and a slice of pumpkin pie, stop by tomorrow (Sunday) night at 7:30 pm to Cafe Paradiso!

Read Full Post »

Follow

Get every new post delivered to your Inbox.