Creamy Roasted Butternut Squash Soup

27 Saturday Mar 2010

Posted by in Dinner, Lunch, Recipe, Soup, Vegetarian

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This is probably one of the best butternut squash soups I’ve ever had. It’s creamy, subtly sweet, and extremely savory. The combination of roasted butternut squash and thyme and rosemary make for a delicious soup that can be devoured for dinner or lunch. It reheats very well, so makes a perfect lunch or light dinner with a side salad. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 (4 lb) butternut squash*, peeled and cut into 1/2 inch cubes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 large onion, chopped*
  • 3 cloves garlic, minced*
  • 3 tbsp extra virgin olive oil, divided
  • 3 cups organic, free-range chicken broth (or organic vegetable broth)
  • 1 cup water
  • 1 cup organic skim milk
  • 3 tbsp organic half and half
  • 1 tbsp balsamic cream vinegar

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Combine 1 tbsp oil with cubed butternut squash, thyme and rosemary in a 9×13″ baking dish. Bake uncovered for 45 minutes, stirring every 15 minutes, or until golden brown.
  3. Meanwhile, in a large stockpot saute onions and garlic in 2 tbsp oil over medium-high heat. If the garlic begins to stick, add 1/4 cup chicken (or vegetable) broth. Continue to cook for about 10 minutes, until onions are translucent and evenly browned. Set aside.
  4. When the butternut squash is done, add roasted butternut squash to onion mixture in stock pot. Add remaining chicken (or vegetable) broth and water. Bring to a boil, and simmer for about 10 minutes. Add skim milk and half-and-half. Stir well. Then add balsamic cream vinegar. Remove from heat.
  5. Using a food processor or blender, blend in batches until smooth. Season with freshly ground salt and pepper.

Simple Vinaigrette

23 Tuesday Mar 2010

Posted by in Recipe, Sauce, Vegan, Vegetarian

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This is an extremely easy and simple vinaigrette. It tastes fabulous on all sorts of salads.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 tbsp high quality bottle lemon juice such as Santa Cruz or Lakewood (or 1 1/2 tbsp freshly squeezed lemon juice)
  • 1 small to medium garlic clove, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine all ingredients into a glass jar with tight fitting lid.
  2. Shake well, until ingredients are well combine.
  3. Toss with a green salad.

Hominy, Chipotle Chili

22 Monday Mar 2010

Posted by in Dinner, Recipe, Stew

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This is a wonderful variation of chili. The chipotle creates a subtly smoky chili and the hominy adds a nice, unexpected texture. Serve with cornbread, sour cream, and chopped green onions and cilantro. (Recipe adapted from the New York Times.)

INGREDIENTS

  • 4 tablespoons extra virgin olive oil
  • 1 1/2 pounds ground organic, grass-fed beef
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 large onions, chopped*
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 to 2 jalapeño peppers, to taste, seeded and chopped (note: for extra heat, keep half of the seeds)
  • 1 28-ounce can crushed organic tomato (such as Muir Glen)
  • 2 15-ounce cans white hominy, drained
  • 2 15-ounce cans pinto beans, drained
  • 1 12-ounce bottle beer (such as Leffe)
  • 2 to 3 chipotles in adobo sauce, to taste, minced
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Sour cream, for serving
  • 5 scallions, white and light green parts, sliced, for serving
  • 1 bunch chopped cilantro, for serving
  • Lime wedges, for serving

DIRECTIONS

  1. In a large pot over medium-high heat, warm 1 tablespoon oil. Brown the ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in the garlic and the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer to a bowl.
  2. Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers (and half of the seeds if you want extra heat) with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
  3. Return ground beef and any liquid in bowl to pot and add tomato, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

Farmers’ Market Purchase

21 Sunday Mar 2010

Posted by in Farmers' Market

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I visited my favorite farm stand at the Dupont Circle FRESHFARM Market today – Next Step Produce. Because I already had quite a bit from my last Star Hollow Farm CSA harvest box, I only got a few items:

Curly Kale

Mustard Greens

Gold Rush Apples

Mesculin Greens

Urban Farming at Lynchburg Grows

21 Sunday Mar 2010

Posted by in Food System

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On Friday, March 5 and Saturday, March 6, I attended an Urban Agriculture Workshop at Lynchburg Grows in Lynchburg, VA, facilitated and lead by Will Allen‘s team–Growing Power. Professionals, farmers, high school students, food security advocates and homemakers from the Mid-Atlantic region gathered in the warmth of a greenhouse at Lynchburg Grows to learn about aquaponics, compost, vermicompost, and the basics of starting an urban farm. Below are a few images from the 2 day workshop and a brief description of each workshop activity. All the materials and handouts that were used during the workshop are now available for free at Lynchburg Grows. To view all the images from the workshop, click here.

LYNCHBURG GROWS

WORKSHOP | DAY 1

The workshop began with introductions and an inspirational speech by Will Allen. Following a strict urban agriculture time protocol (translation: a very loose agenda with little attention paid to the clock, and all attention focused one of several hands-on activity, relationship building, and the enjoyment of delicious, freshly prepared food that featured local farms and businesses), the workshop commenced with the hands-on building of an aquaponics system.

AQUAPONICS

BUILDING AN AQUAPONICS SYSTEM

FEASTING

After an amazing lunch featuring grass-fed beef burgers and a savory sweet potato salad with fresh herbs, Will Allen provided a hands on compost and vermicompost lesson to eager and energetic participants.

COMPOST & VERMICOMPOST 101

URBAN POULTRY FARMING

WORKSHOP | DAY 2

The evening concluded with another fabulous meal – vegetarian and omnivore lasagna options and apple crisp – and a presentation about Growing Power. The second and final day of the workshop included a presentation by the Environmental Protection Agency’s Ann Carroll and Virginia’s Department of Environmental Quality’s Meade Anderson about the importance of testing not only the nutrient quality of the soil before beginning any type of urban agriculture activity, but most importantly the testing for contaminants, such as gasoline, diesel fuel, asbestos, heavy metals, solvents, lubricants, acids, and polychlorinated biphenyls (PCBs). Brownfields, or abandoned or underused sites where redevelopment or reuse is complicated by the presence or perceived presence of contamination, can be found in the commercial, as well as in some residential, areas in most cities, suburbs and towns across the country. Lynchburg Grows discovered early on in the redevelopment process that much of the land within the existing greenhouse structures was contaminated. Through a remediation process with EPA funding, Lynchburg Grows was able to clean up the soil and use the existing structures to create a successful urban farming operation. For more information about brownfields redevelopment and urban agricultures see How Does Your Garden Grow? Brownfields Redevelopment and Local Agriculture and Cornell Waste Management Institute’s Guide to Soil Testing and Interpreting Results.

Following the presentation, Martin Bailkey, Co-Coordinator of Metro Ag: Alliance for Urban Agriculture and Growing Power Consultant, lead the workshop participants in a discussion about the importance of planning (developing a vision, goals, objectives, and implementation strategies) for a successful urban agriculture program.

BROWNFIELDS REDEVELOPMENT

The 2 day workshop concluded with a tour of an adjacent brownfields facility that is scheduled for redevelopment in the next few years.

CSA Bounty – Star Hollow Farm

13 Saturday Mar 2010

Posted by in CSA

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I picked up my Star Hollow Farm CSA share today. What a beautiful variety of produce…and all for $42.65! I haven’t exactly figured out what to do with my bounty, but I’m excited. Perhaps I’ll make some roasted vegetables, butternut squash soup and risotto.
 
HARVEST BOX
 
Gold, Red, Purple & Orange Carrots and Parsnips
 
 
Bibb & Red-Tinged Lolla Rose Lettuce and Yellow Onions
 
 
Claytonia
Claytonia (the green leaves on the left side of the picture) are also known as miner’s lettuce. According to Star Hollow Farm, this delicate lettuce is originally from California and takes its common name from the 49ers who found it growing wild and used it as a fresh salad green.
 
Microgreens
Greenhouse-grown Asian greens (pictured below) are  harvested with the seed leaves (the cotyledons) and the first true leaves.

Mixed Beets & Butternut Squash


LaRatte Fingerling Potatoes and Atlantic White Potatoes
LaRatte fingerling potatoes (pictured up close in the image below) are a French variety of fingerling potatoes that are moist, flavorful, and easy to prepare. According to Star Hollow Farm they are good roasted whole, or sliced and sautéed with onions. Atlantic white potatoes (pictured in the back right of the image below) are good fried, roasted, or mashed.

Pink Lady and Red Delicious Apples

 
ADDITIONAL ITEMS

Hardneck Garlic

 
Whispering Brook Farm Sharp Cheddar Cheese & Free-Roaming, Pastured Hen Brown
Eggs

CSA Order – Star Hollow Farm

10 Wednesday Mar 2010

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I just placed my second order for a CSA Harvest Box, eggs, and cheese at Star Hollow Farm’s Online Market. I’m really excited about eating locally produced foods again. With all my work related travel I have missed quite a few Saturday deliveries and the Sunday Dupont Circle Farmers Market. I felt so guilty last weekend buying zucchini, yellow squash, bell peppers, avocadoes and other summer vegetables at Whole Foods…in the middle of winter. Well, no more unseasonal veggies for me.

This Saturday I will be able to pick up the following at Star Hollow Farm’s Adams Morgan pick-up site: 

  • 2-week CSA Harvest Box (1 head of lolla rosa lettuce, 1 head of bibb lettuce, micro greens, claytonia, mixed beets, mixed carrots, onions, parsnips, white and La Ratte fingerling potatoes, red delicious and pink lady apples) – $23.10
  • 1 dozen free range, free-roaming, pasured hen brown eggs – $3.25
  • 1 (8 oz) package sharp cheddar cheese (Whispering Brook Farm, aged more than one year and made with raw milk) – $4.00
  • 5 heads hardneck garlic – $0.80 each
  • 1 (4 lb) butternut squash – $4.80
  • 2 lb onions – $3.40

 For more information about Star Hollow Farm, check out their blog: Star Hollow Farm CSA Blog.

Roasted Eggplant, Garlic & Chickpeas with Swiss Chard

07 Sunday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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While this is a healthier, vegetarian variation of Roasted Garbanzo Beans and Garlic with Rainbow Chard, it’s equally packed with flavor. The extra virgin olive oil is reduced to about half the amount and the addition of roasted eggplant, onions, and red bell pepper adds additional texture, color and flavor.

Serve with falafel, tabbouleh, green salad, and white bean hummus for a delicious vegetarian and vegan meal.

INGREDIENTS

  • 1 large sweet onion, such as vidalia, chopped
  • 1 red bell pepper, chopped
  • 1 medium eggplant, chopped into 1/2 inch cubes
  • 6-9 cloves of garlic, minced
  • 1 cup chickpeas (use can or you can use dried chickpeas that have been soaked in water for 24 hours)
  • 1/2 tsp kosher salt
  • 5 tbsp extra virgin olive oil (EVOO), divided
  • 1/2 tsp freshly, ground pepper
  • 2 bunches swiss chard, rinsed, drained and chopped
  • 1/4 cup vegetable broth

DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Combine chopped vegetables, chickpeas, salt, 4 tbsp EVOO, and pepper in a 13X9″ baking dish. Cover with aluminum foil and bake for 20 minutes, stir.
  • Increase oven temperature to 425 degrees. Bake uncovered for 10 minute intervals, stirring in between each interval, for another 20-40 minutes, until eggplant is very tender and vegetables begin to brown.
  • While vegetables are roasting, heat 1 tbsp EVOO in a large skillet over medium-high heat. Add chopped swiss chard and vegetable broth. Reduce heat to medium and stirring frequently, cook swiss chard until tender. Remove from heat and set aside.
  • Combine roasted vegetables and swiss chard.

Herb & Garlic Falafel with Tahini Sauce

07 Sunday Mar 2010

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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After looking at several falafel recipes, I created my own. This recipe makes a delicate, but flavor packed, falafel without being deep-fried. I highly recommend using dried chickpeas (as opposed to canned), which gives a nicer texture and ensures the falafel cooks through completely, resulting in a perfectly moist end product. By forming the falafel dough into patties instead of balls you also ensure even cooking when using the pan-fry method, instead of deep-fry.

Serve with pita, or other flatbread; tabbouleh; roasted eggplant, garlic, chickpeas and swiss chard; white bean hummus; tahini sauce; green salad; and tzatziki for a delicious vegetarian meal (omit tzatziki for a vegan meal).

INGREDIENTS

Falafel

  • 4 cups soaked, dried chickpeas (about 16 oz dried)
  • 1/2 cup loosely packed flat leaf parsley, stems discarded
  • 1/2 cup loosely packed cilantro
  • 1/2 cup minced green onions
  • 1 1/4 tsp kosher salt
  • 4-6 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp baking powder
  • 1/8 tsp cayenne pepper
  • 2 tbsp flour
  • extra virgin olive oil

Tahini Sauce

  • 1/2 cup well-stirred tahini (Middle Eastern sesame paste)
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/3 cup lemon juice
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 tbsp finely chopped fresh cilantro
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1/4 tsp ground cumin

DIRECTIONS

Falafel

  • Place 16 oz of dried chickpeas in a large container with a tight fitting lid, add enough cold water to cover chickpeas by 2 inches, cover with lid and refrigerate for at least 24 hours. This should make between 4 and 5 cups of soaked chickpeas.
  • Drain chickpeas well. Add 4 cups of soaked chickpeas to a food processor, and grind until finely blended (mixture will remain course). Add green onions, parsley leaves, cilantro stems and leaves, salt, and garlic. Blend until smooth as possible (mixture will remain slightly grainy). Add cumin, baking powder, cayenne, and flour. Blend again until smooth as possible. Transfer to a bowl and let stand, covered, for 30 minutes (note: you can also make the falafel batter a day ahead and refrigerate over night).
  • Form falafel into small, 1 1/4 inch wide patties and arrange in one layer on a sheet of wax paper.
  • Heat about 1/4 cup of extra virgin olive oil in a large, non-stick skillet. Pan-fry falafel patties in batches, turning once, until golden brown on both sides, 2-5 minutes per batch. Transfer to a bowl.

Tahini Sauce

  • Whisk (or using a food processor blender) combine all ingredients until well combined.

Tabbouleh

07 Sunday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegetarian

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This Middle Eastern salad recipe is excellent served with greek dishes and makes a great side for lunch. Since bulgur, also known as cracked wheat, is a whole grain, this recipe is packed with fiber. For a vegan tabbouleh, omit the feta.

Recipe adapted from The Gourmet Cookbook 2004.

INGREDIENTS

  • 1 cup fine bulgur (also called cracked wheat – available in most health food stores in the bulk section)
  • 5 tbsp extra virgin olive oil
  • 1 1/2 bunches fresh flat-leaf parsley, chopped
  • 1 cup fresh mint, finely chopped
  • 1 seedless cucumber (also called english cucumber), cut into 1/4-inch pieces
  • 5 tbsp lemon juice (high quality such as Lakewood or Santa Cruz, both available at Whole Foods)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 oz feta, crumbled (omit to make this recipe vegan)
  • 2 medium tomatoes, cut into 1/4-inch pieces (omit when you can’t find high quality, locally produced, in season tomatoes)

DIRECTIONS

  • Stir together bulgur and 2 tbsp oil in a heat-proof bowl. Pour 2 cups of boiling water over bulgar, stir, then cover bowl tightly with plastic wrap and let stand for 15 minutes.
  • Drain bulgur in a sieve, pressing on it to remove excess liquid. Transfer bulgur to a bowl and toss with remaining 3 tbsp oil and remaining ingredients until well combined.
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