Making a piping hot pot of soup is one of the wonderful things about fall. All the sweet and hearty squashes are another wonderful thing about fall. Put the two together and you have a savory and herby squash soup. It’s thick and creamy, even without the addition of dairy. This recipe was adapted from Kristen Winston Catering at the Farm Flavor website (farmflavor.com)
Vegan Squash Soup
(Dairy free, gluten free, grain free)
Makes: 6-8 servings Prep Time: 30 minutes Cook Time: 45 minutes
2 packages of frozen squash (10 or 12oz. Ok) or 1 medium butternut, hubbard or other fall squash cubed and roasted
2 Tbs. olive oil
2 large onions, cut into large dice
4 cloves garlic
1/2 cup red wine vinegar
1 Tbs. Braggs Liquid Aminos or tamari or soy sauce
4 cups veggie broth
1 Tbs. hot sauce (optional)
1 Tbs. dried thyme
1 Tbs. oregano
salt and freshly ground black pepper, to taste
1. Thaw frozen squash according to package instructions or if you have fresh squash place cubes on a roasting pan. Toss to coat with two tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes).
2. Heat olive oil in a large stockpot over medium heat until hot. Add onions and garlic then sauté until tender and browned.
3. Add squash, vinegar, hot sauce and herbs to pot and cook over med-high heat until reduced by 1/3.
4. Add broth and bring to a boil. Reduce heat to low and simmer 15 minutes.
5. Purée solids in the pot with an immersion blender or purée in blender or food processor and return to stockpot.
6. Ladle into bowls and serve. If you don’t mind meat or grains, top this soup with croutons, some hot crumbled sausage and garnish with fresh thyme and oregano.
You may have seen reality tv stars Josh Kilmer-Purcell and Dr. Brent Ridge on Planet Green’s The Fabulous Beekman Boys or on The Amazing Race. These gentlemen farmers moved to upstate New York from New York City to raise animals and make cheese at a more than 200 year old farmhouse, and launched a lifestyle brand with products you can find at Target.
The profits from those products, Beekman 1802 Farm Pantry, are the source of the Mortgage Lifter Project. There are two awards: a $2000 reader’s choice award and a $20,000 award selected by Beekman’s panel of judges. This year Flint Ingredient Company won the judges award.
The Mortgage Lifter will help us bring electricity to our farm and a cooler which will help us to provide more quality produce to the Flint Community. It will also help us on our new project, Flint Fresh Mobile Market. Which will bring fruit and vegetables to neighborhoods in Flint with little access to healthy food. Flint Fresh is a partnership with The Local Grocer, YMCA, Flint Farmers Market, Neighborhood Engagement Hub, and Community Foundation of Greater Flint.
The produce from our farm, Flint Ingredient Company, is available through our CSA program and at The Local Grocer in the Flint Farmer’s Market and at our Martin Luther King Avenue location.
We are grateful for all of our customers, voters, and Beekman 1802 for all of the love that enables us grow and provide clean, healthy food to help make this world a better place.
When fennel is in season and it has come to market people often ask us what to do with it. It’s not something most of us eat as often as our salad greens and carrots, and according to Fine Dining Lovers that might be because fennel seems old fashioned. Fennel isn’t old fashioned; it actually has a fascinating history. Fennel is quintessentially Mediterranean, even if fennel was Thomas Jefferson’s favorite vegetable. Italy produces 85% of the world’s fennel. Romans, Egyptians and Greeks all have been using fennel in their recipes for centuries. This veggie even appears in Greek mythology associated with Prometheus and Dionysus. Look in your Italian and Mediterranean cookbooks to find more fennel recipes.
1 fennel bulb, trimmed
5 medium carrots
2 large beets, trimmed and peeled
FOR THE VINAIGRETTE
2 teaspoons fennel seeds
1/4 cup fresh orange juice
2 tablespoons vinegar
2 teaspoons fresh lemon juice
1 shallot or green onions, halved and very thinly sliced
Coarse salt to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife.
Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel.
Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat about 1 minute.
Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt.
Gradually whisk in oil.
Toss fennel, beets, and carrots with vinaigrette in a large bowl.
Did you know that cucumbers belong to the same plant family as melons, squash, and pumpkin? That’s right; those vine growing veggies are cucurbitaceae. You can slice them, pickle them, or even use them on your face to reduce puffiness. Cukes contain vitamin K, which can help your body absorb all the vitamin D you’re getting in the summer sun. They also contain enough sugar, B vitamins, and electrolytes to help prevent a hangover or headache. At only 8 calories per ½ cup serving, it’s worth it to add more cucumber to our diets.
Cucumber and whipped feta
1 pound feta cheese, cut into 2 pieces, at room temperature
1/4 pound cream cheese, softened
2 tablespoons heavy cream
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
1 tablespoon chopped oregano
Salt and freshly ground pepper
Toasted pita or baguette slices, for serving
HOW TO MAKE THIS RECIPE
In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.
Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.
If you or your family ever had a garden in the backyard it probably had zucchini in it. This cucumber look alike, also known as the courgette, is a summer squash that grows abundantly enough to feed an army. Did anyone in your family make loaf after loaf of zucchini bread? Have you tried the trendy new spaghetti made by spiraling zucchini? And don’t forget the French favorite ratatouille.
This veggie not only tastes good but is for you too. Zucchini is high in manganese and vitamin C. You’ll find a wide spectrum of nutrients in it from vitamin A to potassium, and even folate. All of this makes it a heart healthy food. So if you’re cutting back on those carbs and missing red sauce, give this Stuffed Zucchini a try.
1 ½ c medium-grain rice
2 TB olive oil
1 large onion, finely chopped
~3 cloves garlic, minced
2 c peeled and diced tomatoes, with their juices (you can use fresh or canned)
3 oz tomato paste
1 tsp ground allspice
2 tsp salt, divided
¾ tsp ground black pepper, divided
2 bay leaves
¼ c chopped fresh parsley
1 lb ground beef, turkey or lamb (meat that is between 80-90% lean works well)
3 TB butter, melted
Fresh lemons, cut into wedges (for garnish)
Clean the zucchini and trim off the ends. Cut each zucchini into 2 or 3 equal pieces; hollow out the insides.
In a 5-quart pot with a lid, heat the olive oil over medium heat; add the onion and sauté for 6-8 minutes, or until softened; add the garlic and sauté another minute. Remove ¾ of the onion/garlic mixture and reserve in a separate bowl. For the tomato broth, to the pot, add the tomatoes, tomato paste, ½ tsp salt, ¼ tsp pepper, bay leaves, fresh parsley, and enough water to fill the pot so that it is 2/3 full. Heat the tomato broth over low heat until it comes to a simmer.
For the zucchini filling, mix together the reserved onion and garlic, raw ground meat, uncooked rice, melted butter, 1 ½ tsp salt, ½ tsp pepper, and allspice. Stuff each zucchini shell with the meat and rice mixture; leave a gap of ~¾” at the top of each zucchini because the rice will expand when cooking.
Add the stuffed zucchini to the simmering tomato broth and cook with the lid on for 60-75 minutes. If the zucchini doesn’t all fit in the pot because there’s too much liquid, you take some out. Serve the zucchini garnished with fresh lemon, alongside the tomato broth.
Have you seen the pretty pink and golden oyster mushrooms grown in Flint Township that are available at The Local Grocer? Spring and fall are when these tasty beauties are readily available. Mushrooms have a high protein content, which is why they are a favorite for vegetarians and vegans. Oyster mushrooms are low fat and high fiber, and they can also help boost our immune system.
We also have sustainably harvested ramps at the market. Ramps are wild leeks from the allium family (think onions and garlic), and their wide green leaves look a lot like a smaller and more tender version of the leek. Fun fact: Chicago get its name from the Ramp. The 17th century French explorer LaSalle and his naturalist spelled the Miami and Illinois tribes word for ramp as Chicagou. So there you have it - The Windy Wild Leek City.
The real reason we are talking about oyster mushrooms and ramps is that they taste delicious together. Yes, they can be used in any of your soup or stir fry recipes, but sometimes keeping it simple is best. For mushroom lovers, when sautéed together they make a great side dish for any meal.
Sautéed Oyster Mushrooms for 2
2 packages oyster mushrooms (your choice of pink, golden, Phoenix or king)
1 package ramps
1 tsp grated garlic
1 tsp grated ginger
2 tbsp olive oil
Squeeze half a lemon
Splash of soy sauce or tamari if gluten free (optional)
Gently heat oil over medium heat in sautée pan adding garlic and ginger for 3 minutes or until fragrant. Add mushrooms and toss to coat in oil, heating for 3 minutes. Add ramp leaves and wilt. Remove pan from heat and add lemon and soy sauce. Stir to combine. Salt and pepper to taste. Serve immediately.
The method of this pesto is the same as for Kale Pesto. Fill the food processor with cheese, garlic, nuts and oil. Swap out one beloved green for another. But sorrel, what is sorrel?
Sorrel is a culinary herb that is found in temperate climates. It is very tender, lemony tasting and best used immediately after harvest. It has a centuries long history in recipes for soups, stews, salads and sauces, when we grew or foraged for our own ingredients instead of going to the supermarket. This is why you don’t often see it in the markets. Leave it to The Local Grocer to grow it locally for you, so you can rediscover this herb along with foodies everywhere.
Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well.