Week 17 Newsletter

In your box: Cabbage Garlic Kale Napa cabbage (full shares) Onion Salad mix Turnips Winter Squash, “Acorn” Winter Squash, “Delicata” Farm News I’ve always thought I should have a sign up on the farm that says “It’s Been ___ Days Since Farmer Red Complained About the Weather.” This year, I don’t think I’ve ever gone … Continue reading Week 17 Newsletter

Acorn Squash Soup

from 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup

Creamy Tomato Basil Soup with Garlic

3 lbs ripe tomatoes 1 1/2 bulbs garlic 3 1/2 Tbsp extra virgin olive oil 1 medium yellow onion , chopped (1 1/3 cups) 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can low-sodium chicken broth 1 1/2 tsp salt (or to taste) 1 tsp freshly ground black pepper 1 - 2 tsp granulated sugar , to taste 1/4 tsp crushed red pepper flakes 1/3 cup chopped fresh basil , plus more for garnish 1/2 cup heavy cream 4 oz Asiago cheese , … Continue reading Creamy Tomato Basil Soup with Garlic