February 1, 2012
Here’s what’s in the stand today:
Arugula
Mizuna
Cilantro
German Butterball Potatoes
Carrots
D’Anjou Pears from the Methow Valley
Russian Red Kale
Winter Squashes
Pickled Jalapeño peppers
Chicken broth: Find this in the freezer.
Soup chickens: In the freezer.
Grass-pastured chicken eggs-in the stand by 10am until they are sold out.
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Published on
January 6, 2010 in
Recipes.
I was experimenting with pumpkin soup last night and came up with a recipe that I think is one of the better pumpkin soups I’ve had.
Ingredients
- 3 cups Winter luxury pumpkin (other pumpkins and squash can certainly substitute)
- one medium onion (or substitute a leek)
- a sweet pepper
- a large clove of garlic
- Olive oil
- 3/4 of a can of coconut milk
- Salt
- pepper
- about 1T dried basil
- 1 large quince
- water
- Toasted pumpkin seeds to sprinkle on top (optional)
I sauteed the onions, garlic, and pepper in olive oil, then blended it with the pumpkin puree, added the basil and coconut milk and a bit of water, salt and pepper. It needed something else…vinegar? tomato?…lemon? No, Quince! I quartered and cored a quince, sliced it thinly, and cooked it in a little water until it was tender, then blended it into something the texture of applesauce. I added it to the soup and it was just the thing, a little tart, a little sweet, a little quincy. If I were doing it again, I’d just cook the quince with the leeks and blend it all together. I might add ginger. We loved it as it was.
This is a new recipe; please experiment with quantities and ingredients and let us know what you think!

The quiet of the farm in winter…