- Carrots 1.5#
- Red Norland Potatoes 3#
- Beets 2#
- Butternut Squash (Ashlan’s Favorite!)
- Roasted Vegetable Stock 1 Qt: water, onions, carrots, celery, potatoes, w squash, leeks, turnips, garlic, thyme, rosemary, bay, salt & pepper
- Cream of Tomato Soup 1 Qt: tomatoes, vegetable stock, onions, carrots, celery, basil, half and half, olive oil, garlic, sugar, salt, pepper (Reheat until hot but DON’T BOIL.)
- Spicy Bean Soup 1 Qt: tomatoes, vegetable broth, onions, celery, carrots, bell pepper, beans, summer squash/zucchini, garlic, olive oil, chili powder, cumin, basil, oregano, coriander, salt, pepper
- Kale Pesto 1 pt: blanched kale leaves, walnuts, parmesean cheese, olive oil, garlic, salt, pepper (Use this as a sauce over pasta, or mix 1-2 Tbsps with mayo for a sandwich spread.)
- Pumpin Puree 1 qt or ~4 cups: use as plain cooked pumpkin for bread, pie, muffins, or even pumpkin granola (remember 1 can of pumpkin = ~ 2 cups)
- Broccoli 1 qt (frozen): blanched broccoli floretts (Use in a stir-fry or as a side vegetable.)
- Green Peppers 1 pt (frozen): sliced bell peppers (Use in a stir-fry or add to a pasta dish, spaghetti, or other cooked dish as they will not have the texture of fresh, but add flavor. You can break off as many as you need and store them in the freezer.)
- Corn Salsa 1 pt: tomato, onions, garlic, cilantro, corn, jalapeno, salt, pepper (I think we have the ingredients for fajitas!)
- Strawberry Sauce 1 pt: Suncrest Gardens strawberries, sugar, vanilla extract (Add a little to yogurt, pour over pancakes or waffles, or put on ice cream.) Whole Grain Waffle Recipe
- Raspberry Jam or Raspberry Pepper* Jam 1 pt: raspberries, sugar, low-sugar pectin *and cayenne pepper if pepper jam
The sunshine is getting stronger all the time, and I have to say that I love being able to actually see where I’m going outside at night when I do chores due to the longer daylength. Springs a comin’! Enjoy a nice bunch of spinach this delivery. It’s always a favorite.
My kids like the cream of tomato soup because it doesn’t have any green flakes in it. So maybe yours will too, or you can just enjoy the silky soup as a traditional grilled cheese accompaniment. I enjoyed making this soup because I got to use my grandmother’s food mill. I find using tools of the past an interesting way to weave a thread between generations.
I linked a whole grain waffle recipe above which worked well, even when we had to substitute spelt flour for the wheat germ and flax seed meal. So I know the recipe is forgiving, just don’t overmix the batter as the waffles will get heavy. The strawberry sauce or raspberry jam is great on these, but the uses are limitless. Smoothies would also be enhanced with this fruit. Instead of giving strawberries which tend to get freezer crystals on them we transformed them into this simply sauce.
The pumpin puree should measure about 4 cups. I suggested several uses earlier depending on your craving. If you’re using a recipe calling for canned pumpkin, remember that 1 15oz. can of pumpkin equals roughly 2 cups of puree.
To make a pasta sauce with pesto, you can take a 1/2 cup of cream and melt 2 Tbs of butter in it. Add the pesto to it and then mix well. Stir over pasta cooked al dente. Add nothing else or whatever else you desire. Recipe: Pasta with Pesto Cream Sauce
If you have any questions or comments, email Heather.
Eat Well. Smile Often.