Newsletter for October 15 – October 21 (Corn and Butternut Chowder)

Still no frost! The new fields of corn and beans and cucumbers are doing great, so we are offering all of these this week. The broccoli is taking its sweet time, so it will probably be one more week before we can harvest enough for everyone. We’re also waiting for our new potato digger to arrive (our old one died). As soon as it’s here we will be able to (finally) dig up all the potatoes that survived the wet early summer, and hopefully we will have enough to give those out next week as well.

Since it’s hard to make a good classic corn chowder without potatoes, I thought I’d include a recipe for a slightly different sort of soup; a chowder with corn and butternut squash. Perfect for October!

Small Share:

3 lbs. apples ($4)

6 ears corn ($3)

1 butternut squash ($3.50)

1 bunch radishes or ½ lb. hot peppers ($2)

Choose 3 options ($9):

1 lb. yellow beans

1.2 lbs. carrots

1.5 lbs. peppers

1-2 carnival squash

4 cucumbers

1 large bunch kale

Total retail value: $21.50

Single Share:

2 lbs. apples ($3)

4 ears corn ($2)

1 butternut squash ($3)

1 bunch radishes or ½ lb. hot peppers ($2)

Choose 2 options ($6):

1 lb. yellow beans

1.2 lbs. carrots

1.5 lbs. peppers

1-2 carnival squash

4 cucumbers

1 large bunch kale

Total retail value: $16

Large Share

4 lbs. apples ($5)

6 ears corn ($3)

1 butternut squash ($3.50)

1 bunch radishes or ½ lb. hot peppers ($2)

1 lb. sweet Carmen peppers ($3)

1 lb. tomatoes ($3)

Choose 4 options ($12):

1 lb. yellow beans

1.2 lbs. carrots

1.5 lbs. peppers

1-2 carnival squash

4 cucumbers

1 large bunch kale

Total retail value: $30.50

PYO Raspberries

We still have raspberries to pick at both locations! We are open every day from 8-6:30 in Essex and Thursday – Sunday from 12 to 6 in Colchester. The picking is good (although it might take a few days for the berries to ripen up in Essex after this busy weekend!)

Signing Up for Next Year

I will have a sign-up table out this week and next. I’m trying to save myself the hassle of addressing hundreds of envelopes next year, so if you’d like to sign up (or even if you’re not sure but you’d like to be mailed the sign-up info), just write your address on one of the provided envelopes. Thanks!

Corn and Butternut Chowder

(From Everyday Food, September 2009)

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
  • 1 medium onion, chopped
  • 1 box (10 ounces) frozen corn, thawed
  • 1 1/2 teaspoons curry powder
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) vegetable broth
  • 1/2 cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

  1. Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: