In your boxes…

butternut squash

onions

salad mix or head lettuce

spinach

delicatta squash These take slighly less time to cook than butternuts.

cabbage

Down on the Farm

As one season ends, the next begins… This week we started putting together our 2010 seed order.  The 2010 season for us starts in 3 weeks when we sow seeds for early tomatoes.  We also plan to grow sprouts throughout mid-winter.

Recipe of the Week

• Butternut squash and cannellini soup with bacon
• 2 thick bacon slices, chopped
• 1 1/2 cups chopped onion
• 6 garlic cloves, minced
• 3 cups low-salt chicken broth
• 4 cups 3/4-inch cubes peeled butternut squash (from one 1 3/4-pound squash)
• 3 15-ounce cans cannellini (white kidney beans), undrained
• 1 14 1/2-ounce can diced tomatoes in juice, drained
• 1 teaspoon chopped fresh rosemary

• Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)

  Ladle soup into bowls. Garnish with chopped bacon and serve.

Simple, Creamy Cole Slaw

• 3/4 cup mayonnaise
• 3 tablespoons sugar
• 1 1/2 tablespoons white wine vinegar
• 1/3 cup oil
• 1/8 teaspoon onion powder
• 1/8 teaspoon dry mustard
• 1/8 teaspoon celery salt
• 1 dash black pepper
• 1 tablespoon lemon juice
• 1/2 cup half-and-half
• 1/4 teaspoon salt
• 1 large head cabbage, finely shredded

Preparation:

Directions for coleslaw
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Coleslaw serves 8.