Stones Throw CSA’s Weblog

Now that it’s cool enough to turn our ovens on, it’s time to think about an excellent cooking technique for just about any vegetable: roasting.

Roasting brings out a vegetable’s natural sweetness, and in many cases transforms the vegetable (many people who think they don’t like cauliflower, for example, change their minds when they try roasted cauliflower). Kale is another natural for roasting – see the September 8 Share (available from the blog under the Newsletter tab) for a yummy roasted potato and kale recipe.

All you need for roasting is a roasting pan, some oil, and garlic. An excellent introduction to roasting vegetables is on this page from culinate.com:
http://www.culinate.com/mix/challenge/the_vegetable_challenge/tips_for_roasting_vegetables

If you picked up on Saturday, you were offered soft carrots along with the great suggestion to add them to soup. Here is a simple, delicious soup for those carrots.

Ginger Carrot Soup

2lbs Carrots, cleaned (or peeled), cut into 1 inch pieces

4 cups stock or water

1 -2 onions, chopped

oil

2 Tablespoons fresh ginger

2 garlic cloves

1/2 tsp cumin

Salt

Simmer the carrots in the water until tender. Saute the onions in the oil until soft, add garlic and ginger. Cook until unbelievably fragrant. Take the carrots and their liquid and the onions to the food processor. Puree the onions adding carrot water as needed. Add the carrots and remaining liquid and puree until everything is smooth. Return to pan if needed to warm everything up. Salt to taste.

This soup is amazing on those days you feel a cold coming on. It also freezes beautifully.