- Butternut squash
- Brussels sprouts
- Garlic
- Lettuce
- Carrots
- Beets
- Leeks
- Cabbage
- Kale
- Collards
- Turnips
- Celeriac
- Watermelon radish
- Daikon radish
- Parsley
- Romanesco cauliflower (1st week, possibly later depending on weather)
- Celery (1st week, possibly later depending on weather)
- Fennel (1st week, possibly later depending on weather)
- Escarole (1st week)
- Spinach (likely 2nd week)
- Shallots (2nd week)
- Potatoes from Hutchins Farm (2nd and 3rd week)
- Salanova (likely 3rd week)
- Dried hot peppers (3rd week)
Roasted Carrot Ginger Soup
from The Mediterranean Dish
- 3 lb carrots, peeled
- Olive oil
- Salt and pepper
- 4 garlic cloves, chopped
- 1 tsp grated fresh ginger
- 5½ cups vegetable broth, divided
- 1 tsp ground coriander
- 1 tsp allspice
- 1½ cup heavy cream (or fat-free half and half, for a lighter version)
- Fresh mint for garnish
Preheat the oven to 425 degrees F.
Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
Transfer the carrot puree into a heavy cooking pot. Add the remaining broth, corridor and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
Turn the heat to medium-low and stir in the heavy cream. Once heated through, remove from the stove.
Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread.
Butternut Squash Pie
by Kay Rentschler on cooking.nytimes.com
For the crust:
- 1 ¼ cups all-purpose flour
- Scant 1/2 teaspoon salt
- 2 tablespoons solid vegetable shortening, chilled
- 5 tablespoons cold unsalted butter, in 5 pieces
- 4 teaspoons beaten egg from 1 large egg
For the filling:
- 2 large eggs plus 2 egg yolks
- 1 ½ teaspoons vanilla extract
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch cayenne pepper
- 1 ½ cups roasted squash purée, packed (see recipe)
- 1 ¼ cups heavy cream
- Candied squash and ginger relish, for garnish (optional; see recipe)
- Whipped cream, for garnish (optional)
For the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, 10 seconds. Turn onto work surface, and press firmly into disc, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
Roll dough into 15-inch round on lightly floured surface, and fit into shallow 9-inch pie pan. Trim and crimp edges. Refrigerate 1 hour. Meanwhile place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour.
Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower heat to 300.
While crust bakes, prepare filling: combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine. Scrape filling into hot prebaked shell, and bake on pizza stone until filling is set 2/3 in from perimeter and center still jiggles, about 40 minutes. Remove from oven, and cool to room temperature on rack. Garnish with whipped cream and the candied squash and ginger relish if desired.
