Winter squash and carrot soup

This warm soup brightens the soggiest gray day. The squash and carrot pair well, the cumin adds depth, and the ginger adds a touch of brightness. Prep: Squash: cut one butternut or other squash in half, scoop out the seeds, and cut the halves in quarters. Roast at 400′ for 30 minutes or until soft. Scoop the meat from the skin. Carrots: grate three carrots. Cook: In a dutch oven or other pot, saute 1 medium yellow onion in olive oil until translucent. Add 1 tsp. cumin, 1/2 tsp. grated ginger, and salt to taste. Pour in 2 cups water. You can substitute chicken stock for some or all of the water if you have it and you’re not making the vegan version. Add the squash and grated carrot. Bring to a boil, stirring to smash up the squash, then reduce to low and simmer as long as you can … Continue reading

Squash

It’s that time of year when I start to amass the squash collection. In the dark months of winter squash, potatoes, and apples tucked away in the pantry carry us through to the spring greens and berries. The red kuri here was a gift from Darren Gordon of House of Bees. The blue Sweet Meat (kubota) and the little yellow acorn squash came from Wyckels Farm, where Andrea never fails to remind me to turn the squash once a week. I do! … Continue reading

Stuffed zucchini

This week I stuffed zucchini and green peppers for the family dinner. I used one of my own zucchini, but this is especially good with the cousa squash available from Wyckels Farm and Harlow Gardens. I used Short’s Family Farm beef and Glenn Huff’s tomatoes. The only non-Kitsap or pantry ingredients in this recipe are tomato sauce and olive oil. Of course you can make your own tomato sauce! Prep: 1 onion: chop. Tomatoes: chop to equal about 1 cup. Zucchini or cousa squash: cut in half, scoop out soft core. Green pepper: carefully cut away the top, remove seeds from inside pepper. Spices: 1 tsp. hungarian paprika 1/2 tsp. cumin Salt and pepper Saute: Sweat the onions until translucent, set aside. Fry: 1 lb. ground beef: fry to golden brown. Combine: Place the onions, ground beef, and tomatoes in a bowl. Add 8 oz. tomato sauce and the spices. … Continue reading

Food day

Monday night I spent three hours in the kitchen. On Mondays I’m alone in the house, so I can turn up the music, bang away at the pots, sing, and generally have a good time. I finally got to a couple of tasks hanging around, in the case of the herbs literally. I pulled the herb bundles down from the wall and put each in a labeled plastic bag. Coriander went into its own tin. One plant made enough seeds to fill the tin and go into a plastic bag. I’ll plant a few of the seeds and see if I can get one more cilantro crop in for the winter. Herbs put by: fennel leaf, fennel seed, savory (a favorite soup herb), pineapple sage, tarragon, and coriander. I also cleaned out the vegetable crisper. I found some baby white and red onions and a bundle of green onions. I … Continue reading