A grand time was had by all the members who attended the Harvest Dinner on Saturday, October 4. Members and their guests, numbering over fifty people, brought tantalizing appetizers, main and side dishes made with Stone’s Throw produce; beverages, and desserts. A sometime camp counselor put her skills to good use in leading the fun with games and activities for children. Martha Cole summarized the season’s yield and distribution, reporting that the CSA financial target was met through the 3/4-year mark. The membership applauded upon learning the group had donated nearly 900 pounds of fresh vegetables to the Worcester County Food Bank this summer. Many thanks to all the volunteers for preparing a lovely evening.
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Roasting the squashes lends a rich flavor to this soup. Use less broth for a tasty squash puree.
Baked Winter Squash Soup
2 acorn squash
1 lg butternut squash
3 carrots, peeled and halved
1 lg onion, thinly sliced
6 Tbl unsalted butter
6 tsp dark brown sugar
48 oz. chicken broth, divided
3/4 tsp ground mace
3/4 tsp ground ginger
1 small hot pepper, diced – optional
salt to taste
Cut squashes in half lengthwise. Scoop out and discard seeds. Place squash halves, skin side down, in a shallow roasting pan. Arrange carrots and onions around squash. Place 1 Tbl butter and 1 tsp brown sugar into each squash cavity. Pour 2 cups of broth into pan. Cover pan tightly with aluminum foil and bake at 350° for 2 hours.
Remove pan from oven and allow vegetables to cool slightly. Scoop out squash pulp and place in stockpot. Add to stockpot the cooked vegetables, remaining broth, and seasoning; mix well and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Puree the soup in batches in a blender, or process through a food mill, until smooth. Return to stockpot, adjust seasonings and heat thoroughly.
from “Seasons of Thyme: Savoring the Traditions of Sutton, Massachusetts,” by Barbara MH Daigneault and Cathleen Haddad ©2003
Ratatouille
(adapted from Moosewood Cookbook)
3 Tbs olive oil
4 cloves garlic
1 medium onion chopped
2 bell pepper cubed
2 small summer squash cubed
1 medium eggplant cubed
2 medium tomatoes cubed
1 1/2 tsp basil
1 bay leaf
1/2 tsp. oregano or marjoram
1/2 tsp rosemary
4-5 medium tomatoes, chopped (or 1 14 oz can)
1 1/2 tsp. salt
Black pepper to taste
Fresh chopped parsley
Heat olive oil in large, heavy pot. Crush garlic into the oil. Add bay leaf & onion. Saute over medium heat until onions turn transparent. Add eggplant, salt, herbs. Mix well then cover and cook 10 to 15 minutes over medium heat, stirring often. When eggplant is tender enough to be easily pricked by a fork, add black pepper, summer squash, tomatoes and peppers. Cover and simmer 10 minutes or until all vegetables are tender. Top with parsley, or grated Parmesan cheese or chopped black olives. Serve plain, over rice or polenta.