Newsletter for September 24 – September 30 (Curried Carrot Soup)

The weather’s getting cooler, but there are still 5 more weeks of the CSA! During the last month or so we do a lot of all-option weeks, so you have plenty of choices. This also gives us a bit more flexibility, and allows us to change things up from day to day. By this time of year we still have plenty of produce, but we’re sometimes unable to pick enough of certain items for every single CSA member on all three pick-up days. This week, for instance, we’re planning on having tomatillos, savoy cabbage, beets, lettuce, beans, and melons out at some point or other, but not all on the same day, or at the same time. If you have your heart set on an item and don’t see it out, feel free to ask; sometimes I will “save” options in the cooler for when something else runs out.

Small Share:

Choose 7 options:

1 lb. tomatoes

1.2 lbs. carrots

1.5 lbs. green peppers

1.5 lbs. zucchini

1.5 lbs. summer squash

1 large bunch chard

1 large bunch kale

2 small or 1 large acorn or buttercup squash

Possibly: tomatillos, savoy cabbage, beets, lettuce, beans, and melons

Total retail value: $21

Single Share:

Choose 5 ½ options:

1 lb. tomatoes

1.2 lbs. carrots

1.5 lbs. green peppers

1.5 lbs. zucchini

1.5 lbs. summer squash

1 large bunch chard

1 large bunch kale

2 small or 1 large acorn or buttercup squash

Possibly: tomatillos, savoy cabbage, beets, lettuce, beans, and melons

Total retail value: $16.50

Large Share:

Choose 10 options:

1 lb. tomatoes

1.2 lbs. carrots

1.5 lbs. green peppers

1.5 lbs. zucchini

1.5 lbs. summer squash

1 large bunch chard

1 large bunch kale

2 small or 1 large acorn or buttercup squash

Possibly: tomatillos, savoy cabbage, beets, lettuce, beans, and melons

Total retail value: $30

Bread

The bread this week is Red Hen’s Baguette. This would make a great dinner with the carrot soup and some kale salad with blue cheese. . .

Buttercup Squash

We will be giving out acorn and butternut squash this week. Take home a large buttercup squash and not sure what to do with it? Just stab it a few times with a sharp knife, put it on a baking sheet, and bake it in a 375 degree oven until it’s cooked through (this usually takes over an hour). Then cut it open, let it cool a bit, remove the seeds and string-y stuff inside, and mash up the flesh in a large bowl with some butter, maple syrup, cinnamon, salt, and pepper. Yum!

Curried Carrot Soup

This is a delicious vegan recipe from the Kitchn blog. If you’re not a vegan you can use chicken broth and/or regular milk, but it tastes wonderful as is!

2 tablespoons coconut oil (or canola) 1 onion, peeled and roughly chopped 6 cups carrots, unpeeled and roughly chopped 3 1/2 cups vegetable stock                                                                       One 15-ounce can full-fat coconut milk 1 1/2 tablespoons freshly chopped ginger root 1 tablespoon curry powder 1/2 teaspoon chili flakes Salt and pepper to taste

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.

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