Sauté some onions, shallots, and garlic. Add a chopped Granny Smith apple and 3 grated carrots. Sauté for a few more minutes and add 5 cups vegetable (or chicken) stock. Add roasted squash meat. Bring to boil, reduce heat and simmer for 30 min. Use an immersion blender or food processor to purée.
I've got "Kalabasa" and "Kaboosha" pumpkin squash here on the Farm, whatever the Deer didn't eat. (spelling ??) Neighbor farmer planted 6-8 acres but Deer whomped the plot.
The Kabusha are dryer, and smaller. They bake up like a Sweet Potato.
Tasty stuff.
Still a little bit too hot here to do serious fall cooking (holding off on using the oven as long as I can). That said, I knew fall was around the bend when I made a pot of chili colorado on the stove top a couple weeks ago.
Those are really nice looking squash there, Timmy. Sounds like you know what you're doing!
Beautiful soup, Hoover. Did you use rosemary in the soup or just as a garnish? Since there was Sage infused olive oil I think I might have used a chiffonade of sage leaves as a garnish, or maybe fried sage leaves. Mostly, it just looks so good I wish I were eating it.
the last year that i worked on an organic farm they had a bumper crop of all kinds of winter squash. i was one of the last employees of the season and knowing that i just had twins, they told me to load up. delicata, acorn, and others. we lived on that for 6mos.
It's overcast! Today I'm making white bean stew with fresh Aleppo peppers from the farmer's market. I'll top it with chopped FM tomatoes and fresh chimmichurri and lemon to brighten it up. Bought some killer Red Bird bread for dunking. Yum!
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Monday, September 24, 2018 – 02:39 pm
Slice open some squash, rub
Slice open some squash, rub in some mushroom sage olive oil, salt and pepper, and roast at 400 for 50 minutes.
Top of Page Bottom of Page PermalinkFull Name: treat island judit
on Monday, September 24, 2018 – 02:42 pm
Mushroom sage olive oil? Did
Mushroom sage olive oil? Did you infuse the oil yourself or is that something out there?
I love squash soups.
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Monday, September 24, 2018 – 02:44 pm
Sauté some onions, shallots,
Sauté some onions, shallots, and garlic. Add a chopped Granny Smith apple and 3 grated carrots. Sauté for a few more minutes and add 5 cups vegetable (or chicken) stock. Add roasted squash meat. Bring to boil, reduce heat and simmer for 30 min. Use an immersion blender or food processor to purée.
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Monday, September 24, 2018 – 02:45 pm
I bought the olive oil
I bought the olive oil at a little shop in Half Moon Bay
www.weolive.com
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough Disco Stu
on Monday, September 24, 2018 – 02:49 pm
I've got "Kalabasa" and
I've got "Kalabasa" and "Kaboosha" pumpkin squash here on the Farm, whatever the Deer didn't eat. (spelling ??) Neighbor farmer planted 6-8 acres but Deer whomped the plot.
The Kabusha are dryer, and smaller. They bake up like a Sweet Potato.
Tasty stuff.
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Monday, September 24, 2018 – 03:33 pm
All done roasting.
All done roasting.
Top of Page Bottom of Page PermalinkFull Name: jazfish Jazfish
on Monday, September 24, 2018 – 04:57 pm
Looks great. Wonderfully
Looks great. Wonderfully boring golden brown pork chops on this end tonight.
Comfort food.
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough Disco Stu
on Monday, September 24, 2018 – 05:43 pm
So do you bake those at 350
So do you bake those at 350 or 400 degrees ?? meaning the "Acorn Squash".
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Monday, September 24, 2018 – 05:57 pm
400
400
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits Dise
on Monday, September 24, 2018 – 06:09 pm
Still a little bit too hot
Still a little bit too hot here to do serious fall cooking (holding off on using the oven as long as I can). That said, I knew fall was around the bend when I made a pot of chili colorado on the stove top a couple weeks ago.
Those are really nice looking squash there, Timmy. Sounds like you know what you're doing!
Top of Page Bottom of Page PermalinkFull Name: _________ Plf9905
on Monday, September 24, 2018 – 06:48 pm
I NEVER Do Anything Halloween
I NEVER Do Anything Halloween Related Until October 5th - Then I Bust Out.
Top of Page Bottom of Page PermalinkFull Name: treat island judit
on Monday, September 24, 2018 – 06:50 pm
It was 46˚ here this morning,
It was 46˚ here this morning, but going to be quite warm for the rest of the week.
I think Fall cooking will start this weekend.
I hope you'll post a picture of the finished soup, TH.
Top of Page Bottom of Page PermalinkFull Name: JP (J Bomb) Tatters
on Monday, September 24, 2018 – 06:58 pm
Those squash look real nice.
Those squash look real nice.
I like to then fill them with a brown rice and walnut combo. Pairs well with a sprightly Zin.
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough Disco Stu
on Monday, September 24, 2018 – 07:18 pm
Here is what the "Kabocha"
Here is what the "Kabocha" look like (correct spelling there).
Except the ones in my field have been mostly nibbled by the Deer. There are a few intact specimens remaining.
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Monday, September 24, 2018 – 07:19 pm
Finished it with some crispy
Finished it with some crispy bacon bits and fresh rosemary.
Top of Page Bottom of Page PermalinkFull Name: Bluelight Odysseus
on Monday, September 24, 2018 – 10:09 pm
I eat those ^
I eat those ^
Top of Page Bottom of Page PermalinkFull Name: treat island judit
on Monday, September 24, 2018 – 10:14 pm
Beautiful soup, Hoover. Did
Beautiful soup, Hoover. Did you use rosemary in the soup or just as a garnish? Since there was Sage infused olive oil I think I might have used a chiffonade of sage leaves as a garnish, or maybe fried sage leaves. Mostly, it just looks so good I wish I were eating it.
Top of Page Bottom of Page PermalinkFull Name: troubador EB Fox
on Monday, September 24, 2018 – 10:24 pm
Wow! Looks amazing.
Wow! Looks amazing.
Top of Page Bottom of Page PermalinkFull Name: Def. High Surfdead
on Tuesday, September 25, 2018 – 09:49 am
Been thinking of making some
Been thinking of making some chili. I never use a recipe - just work on it until it tastes right.
Beans or no beans? I like it either way.
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Tuesday, September 25, 2018 – 10:08 am
>>>>>Did you use rosemary in
>>>>>Did you use rosemary in the soup or just as a garnish?
Just as a garnish. I put the bacon on and thought it could use a little green and I have rosemary in the backyard.
Top of Page Bottom of Page PermalinkFull Name: ogkb pyramidheat
on Tuesday, September 25, 2018 – 10:54 am
looks nice. love acorn squash
looks nice. love acorn squash. some fried sage leaves would be nice as well.
Top of Page Bottom of Page PermalinkFull Name: 2 Room Shack Turtle
on Tuesday, September 25, 2018 – 11:22 am
the last year that i worked
the last year that i worked on an organic farm they had a bumper crop of all kinds of winter squash. i was one of the last employees of the season and knowing that i just had twins, they told me to load up. delicata, acorn, and others. we lived on that for 6mos.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ LLOLLO
on Tuesday, September 25, 2018 – 12:31 pm
If anyone has Blue Hubbard
If anyone has Blue Hubbard squash, try this pie recipe -- it's amazing! https://cooking.nytimes.com/recipes/4245-blue-hubbard-pie-with-maple-syrup
Though I'm making an end-of-summer paella this weekend at a friend's house, my mind has been drifting to pot pies and soups for the freezer.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Tuesday, September 25, 2018 – 02:06 pm
Pork schnitzel is on the menu
Pork schnitzel is on the menu for this weekend. Handmade noodles, pickled cabbage and a rich brown gravy.
I have a bunch of fall squash in the garden that's getting eaten faster than we can eat it.
Top of Page Bottom of Page PermalinkFull Name: Bluelight Odysseus
on Tuesday, September 25, 2018 – 05:34 pm
Love it ^
Love it ^
Was in NYC today & picked up some Jamaican & some Jerk Chicken. Its my first time & its really good.
The buds are nice too & may post them in the Food Cart section of our Weed Folder ~
Top of Page Bottom of Page PermalinkFull Name: _________ Plf9905
on Tuesday, September 25, 2018 – 06:16 pm
Hoover You Are A Great Cook !
Hoover You Are A Great Cook ! thanks for sharing
Top of Page Bottom of Page PermalinkFull Name: Sound and Vision 4winds
on Tuesday, September 25, 2018 – 06:19 pm
Soup looks tasty!
Soup looks tasty!
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Tuesday, September 25, 2018 – 06:23 pm
I had to fight the kids to
I had to fight the kids to eat it and my wife said “it’s okay”.
I thought it was pretty good though. Jokes on them. They’re having it again next month when I take the leftovers out of the freezer.
Top of Page Bottom of Page PermalinkFull Name: Bluelight Odysseus
on Tuesday, September 25, 2018 – 06:26 pm
Is there Cinnamin or All
Is there Cinnamon or All Spice in there?
Top of Page Bottom of Page PermalinkFull Name: Lucky Day Timmy Hoover
on Tuesday, September 25, 2018 – 06:27 pm
Allspice, and ginger
Allspice, and ginger
Top of Page Bottom of Page PermalinkFull Name: Bluelight Odysseus
on Tuesday, September 25, 2018 – 06:29 pm
Yeah that's tasty.
Yeah that's tasty for me too.
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough Disco Stu
on Tuesday, September 25, 2018 – 06:57 pm
Looks like a very tasty brew.
Looks like a very tasty brew. I'm sitting on literally TONS of Kabocha squash here. Neighbor farmer planted 6-7 acres, and the deer nibbled most.
However, there are many perfect 'Japanese Pumpkins' in the ruins.
The Kabocha bakes up more like a Sweet Potato in flavor & texture. Maybe I'll bake a few and freeze for the future.
Top of Page Bottom of Page PermalinkFull Name: MarkD ntfdaway
on Wednesday, September 26, 2018 – 02:44 pm
Sometimes a little salt(pink)
Sometimes a little salt(pink) makes a big difference in flavor. When you heat up the leftovers, add some.
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits Dise
on Wednesday, September 26, 2018 – 06:04 pm
Looking forward to grated
Looking forward to grated winter squash in home made dinner rolls on Thanksgiving. Super yummy.
Top of Page Bottom of Page PermalinkFull Name: comic book colors on a violin river... Cumberlyn
on Wednesday, September 26, 2018 – 09:15 pm
Ohhhh, they look good Timmy !
Ohhhh, they look good Timmy !!
Top of Page Bottom of Page PermalinkFull Name: treat island judit
on Thursday, September 27, 2018 – 01:23 am
Hey Mark, what do you like
Hey Mark, what do you like about pink salt?
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits Dise
on Saturday, September 29, 2018 – 12:43 pm
It's overcast! Today I'm
It's overcast! Today I'm making white bean stew with fresh Aleppo peppers from the farmer's market. I'll top it with chopped FM tomatoes and fresh chimmichurri and lemon to brighten it up. Bought some killer Red Bird bread for dunking. Yum!