Tag Archives: Vegetables

Soup Season Has Returned!

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Tonight’s dinner was a thrown together overall win.  With an array of stray vegetables piling up in the fridge now that our farm share is over, it’s become somewhat of a personal achievement to create meals utilizing what we have and supplementing via grocery store as minimally as possible.  While it’s taken me three days to take the peeled, cut and steamed butternut squash and carrots, (working all day and wanted to do nothing but cuddle up with a babe every night will do that), and turn them into a delicious soupy meal, it was certainly worth the wait.  Butternut squash, carrot and ginger soup, topped with Vermont Creamery’s madagascar vanilla crème fraîche and a side of fresh Elmore Mountain Bread’s country french bread. Yum.

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Butternut Squash, Carrot & Ginger Soup

1 small to medium size Butternut Squash, peeled, cut into 1/2 inch cubes
1 pound or so of Carrots, peeled & chopped
1 medium Onion, chopped
1 tablespoon Olive Oil
1 quart Vegetable Broth/Stock
1-2 tablespoons grated fresh Ginger Root
4 small-medium Garlic cloves
Salt & Pepper
Creme Fraiche (optional)
Crusty, fresh bread (optional)

  • Steam the carrots and squash until soft when you stick a fork in them.
  • Add the oil to a large pot on medium heat.  Once heated, add onions.  When onions are soft and starting to brown, add garlic.  Cook until aromatic.
  • Add softened carrots, squash, veg broth and ginger to the pot.
  • Bring to a boil and let the liquid cook down slightly (approximately 20 minutes).
  • Season with salt and pepper to taste
  • Remove pot from heat.  Using a wand emulsifier (food processor, or blender), puree the chunks.  Blend to the desired consistency.
  • Serve hot topped with creme fraiche and sided with warm crusty bread & butter.

Enjoy!

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Note: skip the creme fraiche and bread to turn this easy meal into a vegan and or gluten free recipe.

Zucchini’s Gone Wild

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August has a arrived and with it it’s perpetuated the hot steamy summer days that have become our norm here in Northern Vermont.  The 80+ degree days, sparse rain and lack of water sources has led our garden to progress very slowly.  The new plot doesn’t help either, but the dusty landscape usually plush with greenery longs for much more water than the blazingly sunny days and our 5 gallon bucket (filled at the kitchen sink) can provide.  I’d love to report, that despite these factors, we have plentiful this and that {insert deliciously homegrown veggies here}, but, woe is me, it can not be said.  As sad and stunted as my garden may be, I know what time of year it is for all those with disgustingly plentiful gardens.  It’s zucchini madness!  It has been my experience, that most gardeners over plant when it come to this plentiful green squash, leaving the most enraptured zucchini fan at a loss as to 1. whether they can find another zucchini recipe 2. if they can even bring themselves to eat another zucchini regardless of how it’s prepared.  To this I say:

If all else fails, add chocolate. 

Correct me if I’m wrong {it’s just a figure of speech, please don’t correct me}, but, in my opinion, there is very little that can not be improved upon by adding chocolate.  In the spirit of EVERYONE but me having a plentiful zucchini crop, here is a favorite recipe for my fellow chocolate lovers.  Please cook, enjoy, and share with others.

Live long and zucchini prosperous.

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