Corny Squash Soup With Kale Chips
It’s squash and corn season at the farm, and in the last CSA batch I got a three lovely looking acorn and butternut squashes, a couple ears of sweet corn, and a bunch of kale. As the temperature drops, nothing sounded finer then a rich bowl of soup. So, I combined these three things to make a sweet, salty, and savory brew perfect for the fall.
Recently there has been an influx of Concord grapes in the market. For two weeks in a row I have gotten them in my CSA and at first, had no idea what to do with them. I didn’t want to make jam and they were too difficult to eat on their own, but something about the flavor cried out “baked goods!” So, I made a pie, two actually. The one your see here is the red Concord grape, lemon, and apple pie, and I also whipped up a white Concord grape, lemon, pear pie. The former was way sweeter, but both hit the spot. I especially like the buttery crumble crust, it really soaks up the sweetness of the fruit.
When in doubt, make a quiche. At least I think that’s my new motto. Quiche is a simple, easy to make dish that almost anyone can eat and just about everything can go into. Now, I am lazy and buy pie crust from Whole Foods; two frozen shells to a pack for about $3. This makes it even easier to prepare a quiche. The one pictured here I made with all farm fresh veggies and eggs from my farm share, save for the tomatoes, cheese and crust!
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Ah, the veggies kids are afraid of. Adults too when you really think about it. The turnips I got with my farm share were tender and small, and, if I hadn’t wanted to mash them up with some potatoes, I could have eaten them raw. For this meal I used up my collard greens, turnips, and some of the potatoes. On the shopping list: Serrano ham, shallots, lemon, garlic, butter, salt and pepper.
After waiting year to get into my local CSA (community shared agriculture), I finally was able to join. Last Saturday I received my first dose of fresh, local vegetables and eggs. The list included chard, bok choi, collard greens, radishes, turnips, and a melody of potatoes, mint, and scapes. Green, green, red, green—the pile was high and I wondered if I could really eat them before they went bad. I did, and managed to do so before I left for a wedding in Denver, Colorado. But, despite the lovely recipes the Bed-Stuy Farm Share provided, I wondered if people still felt lost with faced with such a bevy of interesting produce. I know I didn’t know what to do with it all (save for the eggs and bok choi) and didn’t even know what a scape was.
