fall CSA, week 2

[cellio]

• large bulb fennel (with fronds)
• pie pumpkin
• large bag green curly kale
• head escarole
• white eggplant
• acorn squash
• 8 carrots (3 large, 5 small)
• 7 red carmen peppers
• 5 D'Anjou pears
• 1 enormous sweet potato

The escarole never even made it to the fridge; it went into a pot of risotto last night (yum!).

I'm not actually a big fan of pumpkin pie. I might roast it, or maybe it can be the basis of a soup (like butternut-squash soup, but with pumpkin). I'm definitely open to suggestions!

I'm not familiar with this type of pepper. One went into the beef stew I made tonight (for Shabbat lunch), along with some carrots and a turnip left over from last week. They're large enough to stuff.

Clearly it is time to do some baking with pears. And I need to find a field guide to pear varieties, so I know which types are best for what applications. So far, all of 'em have been good for eating raw.

Comments

[cellio]

Thanks for the links! And I'd love to hear about the curried butternut squash soup, as all my past ventures in squash soup have been dairy or parve, so less savory and different umami properties.

[hlinspjalda]

This is the version I adapted from my MIL's version. She used to serve it at Thanksgiving, but we have it at Rosh HaShanah.

4 pounds butternut squash​ (2 smallish or one medium-large)​
2 large sweet onions, halved and sliced thin
3 Tablespoons neutral oil
one quart chicken broth
12 oz water
1 heaping Tablespoon curry powder

Halve the squash and scoop out the seeds. Put the halves face-down on parchment paper or an oiled tray and roast in a preheated 400F until completely soft, which will take maybe 45 minutes.

Meanwhile, saute the onions in the oil in a small stockpot over medium-low heat, adding the curry powder after about the first ten minutes.​ Longer cooking is better, but no browning.​

Scoop the roasted squash out of its skin and add it to the pot; stir and​ cook a few minutes,​ until the curry powder is well distributed throughout.

Add the broth and water; cover and let cook until thoroughly hot, stirring frequently.

Puree in a blender until satiny smooth and glossy. Makes three quarts.

Notes: Much better a day later; keeps well for a few more. I don't like how it freezes, though; breaks the texture.

I don't know what curry powder Nona used. It was probably McCormick. I have tried homemade, Trader Joe's, and Simply Organic brand (2018). I like Simply Organic the best so far; it's bright in color and taste, not darkish or garam masala-ish. Turmeric and fenugreek are the most important notes, then cumin.

[cellio]

Ooh, nice. Thanks!