From the Land 1.30

food for thought

full share: Red Russian kale, dried black beans, red potatoes, onions, braising mix, arugula, navel oranges, and collard greens!

partial share: Red Russian kale, dried black beans, red potatoes, and onions

veg of the week

braising mix

There is no scientific name for braising mix because it is a mix of many different greens, usually brassicas. Our braising mix contains kale, lettuce, beet and turnip greens, collards, chard, bok choy, and probably a couple other varieties! Greens such as these can be grown and harvested young (for salad mixes) or mature (for cooking greens), but braising mixes are right in between. The greens are harvested at mid-maturity, so they are much milder in taste than the same varieties when full grown, but have more flavor than when harvested as baby greens and eaten raw. They are an unusual taste explosion of peppery, sweet, earthy, bitter and nutty. And as you know, when they are purchased through a CSA or farmers market, the greens are incredibly fresh, crisp, and have superior nutritional quality!

Uses: Braising mixes are usually cooked. Named after the cooking technique of searing in hot oil and then simmering in liquid, braising greens can in fact be steamed, sauteed, stir-fried, or mixed into soups or stews. Braising greens are the perfect addition to salads, stir-fries, pizza, pasta, eggs, or casseroles. From Tufts University:

  • Toss a couple handfuls of braising mix (baby chard, kale, spinach, mustard, arugula, or other greens) into a stir fry.
  • Be sure to balance the slight bitterness of baby chard, dandelion or mustard leaves with contrasting or sweet flavors such as persimmon, apple, pear, baby beets, citrus, vinaigrette spiked with honey or a syrupy balsamic vinegar.
  • You can also toss some chopped greens into soup or a frittata, or serve them sauteed with pancetta, pine nuts, and golden raisins and heaped atop crusty toasted or grilled bread rubbed with garlic.

Nutrition: Because braising mix contains many different varieties of greens, each harvest may be nutritionally different. But because it contains many types of brassicas, braising greens are always rich in vitamins A and C, calcium, iron, folacin and beta carotene, while low in calories.

To store: You guessed it – keep the bag closed and in the crisper drawer of your fridge. Enjoy for at least a week!

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quinoa and braising mix pie
adapted from well commons
serves 4 as main dish, 8 as side dish
  • 1/4 C olive oil
  • 1 medium onion, diced
  • 1 lb greens
  • 1 C cooked quinoa
  • 1 t ground nutmeg
  • 2 t coarsely ground black pepper
  • 4 eggs
  • 1/4 C milk (or dairy-free alternative)
  • 1 pie crust, uncooked

Heat oil in skillet and sauté onion until translucent. Stir in rinsed braising mix and cook until mix is reduced to at least half its original size, but leaves still maintain their shape. Stir in cooked quinoa and heat through. Stir in nutmeg and pepper. Spread mix into prepared pie crust. In separate bowl, whisk eggs and milk together. Pour egg mixture over greens and quinoa. Bake at 350 degrees for thirty minutes, until eggs are set and crust is golden brown. Serve warm as a main dish or a side dish.

sweet potatoes, apples and braising greens
adapted from epicurious
serves 10
  • 4 medium sweet potatoes, cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
  • 5 T unsalted butter, plus 3 T melted
  • 1 T fine sea salt
  • 2 t freshly ground black pepper
  • 3 medium baking apples, such as Sierra Beauty or Granny Smith, cored and cut into quarters
  • 6 C loosely packed braising greens, stems removed and torn into 2-inch strips
  • 1/4 C loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.

On a baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

hot wilted greens
serves 4
  • slice thick smoky bacon
  • 1/2 T olive oil
  • 1 large clove garlic, minced
  • 1 medium sweet red onion
  • 3 T chicken stock
  • 2 T balsamic vinegar
  • 1 bag braising mix
  • 1/4 C toasted pecans

In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

Sauté for 3-4 minutes, until onions and garlic are softened. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated.

Stir in stock and vinegar. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp.

Top with bacon and chopped pecans. Serve hot.

From the Land 1.23

food for thought

full share: kabocha squash, carrots, onions, romaine, pinto beans, fingerling potatoes, swiss chard, and dill!

partial share: kabocha squash, carrots, garlic, and romaine

veg of the week

romaine lettuce: Lactuca sativa

Romaine lettuce – the slightly bitter and hearty salad green with the thick milky stalk down the middle of each leaf – originated in Greece and reached the West through Rome, where it is called lattuga romana. Unlike most other salad greens, romaine is heat tolerant, making it the perfect salad to be grown at our Phoenix farm, Crooked Sky.

Uses: Romaine is the lettuce most commonly used in Caesar salads. It is also common in Mediterranean and Middle Eastern cuisine.

Nutrition: According to the American Institute for Cancer Research, like other darker greens, the antioxidants in romaine lettuce are believed to help prevent cancer. The chlorophyll pigment in dark greens may reduce levels of colon and liver cancer carcinogens. It is an excellent source of vitamins A, C and K, folate, manganese, and chromium. It’s also a great source of dietary fiber, maintaining digestive system health.

To store: Wash and dry thoroughly before wrapping in plastic and storing in the crisper drawer. You can also wrap the leaves in damp paper towels in the crisper, keeping the lettuce humid but not wet.

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romaine salad with butternut squash “croutons” and pumpkin seeds
adapted from high ground organics
serves 4

romaine salad:

  • 1-2 heads romaine lettuce, quartered lengthwise and cut into 1 inch lengths
  • 2 C Butternut Squash Croutons (see recipe below)
  • ½ C “pepitas” (hulled roasted pumpkin seeds)
  • 1 C Cilantro Cinnamon Vinaigrette (see recipe below), or as needed
  • 1-2 T roasted pumpkin seed oil
  • salt and pepper to taste

Place the lettuce in a large bowl and drizzle with just enough oil to moisten evenly. Toss well.

Distribute lettuces on 4 chilled plates.

Sprinkle “croutons” evenly over the lettuces.

Scatter pepitas over salads, and hit salads with a few small droplets of pumpkin seed oil.

Sprinkle a few grains of salt on the salads and lightly pepper.

butternut squash croutons:

  • 1 butternut squash, peeled and cut into ½ inch dice
  • grapeseed or light flavored olive oil, as needed
  • ½ t fresh thyme, chopped
  • 4 fresh sage leaves
  • 1/8 t garlic powder, or as needed
  • salt and pepper to taste
  • 1 T cake flour (optional)

Bring a pot of water to a boil that is twice the volume of the squash, and salt it liberally. Once boiling, add the squash cubes and blanch just long enough to take away the raw quality of the squash, 1-2 minutes. Immediately drain the squash, dunk in cold water to slow the cooking, and immediately drain well. Place on a kitchen towel and blot dry.

Place the squash into a non-reactive bowl (stainless steel, plastic, glass or ceramic) and drizzle with enough oil to coat the squash well. Toss to evenly coat. Season with enough garlic powder to get some on all the cubes and season with salt and pepper. Add the thyme and toss to evenly distribute the seasonings.

Heat a large skillet over medium heat. When hot, add 2-3 T oil. When the oil is hot, add the sage leaves and fry them to flavor the oil. Turn them when they color on the bottom side and then when they are done, put them on a paper towel to dry.

While the sage fries, dust the squash lightly with the cake flour and toss to evenly coat. Toss into a strainer to remove the excess.

When the sage leaves are removed from pan, add the “croutons”. Spread them out. They should have plenty of room, and not be piled up at all or crowding each other. If they do, they will steam and become mushy. If needed, sauté the squash in batches.

Toss and gently stir the cubes over medium heat until they lightly brown and get a little crispy on all sides. If they seem to be getting soft faster than they are browning, turn up the heat to medium-high. Cook until the cubes are tender and golden with crispy edges and sides.

Remove from the pan when done and dry on paper towels.

cilantro cinnamon vinaigrette:

  • 1/3 C rice vinegar
  • 1/8 t cinnamon
  • 1/3 C cilantro stems, chopped
  • 1/4 t coriander seeds, powdered
  • salt and pepper to taste
  • 1 t honey, or as needed
  • 1 C mild tasting olive oil or grapeseed oil

Place the vinegar and cinnamon into a blender. Start on low, and work up to high. Blend on high for 1 minute.

Add the rest of the ingredients, except the oil, and blend on high until cilantro in liquefied, 1-2 minutes.

Through the center of the cap, slowly drizzle in the oil in a steady stream with the motor running. Proceed until the oil is used up or the “whirlpool” in the center fills in.

Taste for balance and adjust as needed. If there are a lot of chunks of stem or coriander seed, run the dressing through a strainer so it is smooth.

Yield: 1 cup

grilled pinto bean burgers
adapted from taste of home
serves 8
  • 1 large onion, finely chopped
  • 1 T olive oil
  • 4 garlic cloves, minced
  • 1 medium carrot, shredded
  • 1 to 2 t chili powder
  • 1 t ground cumin
  • 4 C pinto and/or black beans, cooked
  • 1 1/2 C quick-cooking oats
  • 2 T Dijon mustard
  • 2 T soy sauce, tamari or Braggs
  • 1 T ketchup
  • 1/4 t pepper
  • 8 whole wheat hamburger buns, split
  • 8 romaine lettuce leaves
  • 8 T salsa

In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.

In a large bowl, mash the pinto beans and/or black beans. Stir in oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until heated through. Serve on buns with romaine and salsa.
swiss chard and romaine soup
adapted from ny times
serves 6-8
  • 2 T extra virgin olive oil
  • 1 medium onion, chopped
  • 6 C water
  • 1/2 C rice
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 bunch Swiss chard, stemmed, both leaves and stems washed and coarsely chopped (keep separately)
  • 4 leaves romaine lettuce (use the large, tougher outer leaves)
  • a handful of arugula or spinach leaves
  • 1 T chopped fresh tarragon
  • salt and freshly ground pepper
  • fresh tarragon or croutons for garnish (optional)

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes, and add the water, rice, carrot, celery, the chopped chard stems and salt to taste. Bring to a boil, reduce the heat, cover and simmer 15 minutes until the carrots and celery are tender. Add the Swiss chard, romaine lettuce and spinach or arugula, and continue to simmer for 10 to 15 minutes until the Swiss chard stems are tender and rice is cooked.

Puree with the tarragon in 1 1/2-cup batches. Don’t cover the blender tightly with the lid, which will cause the hot liquid to spill out. Instead, remove the center stopper from the lid, and cover the top of the blender with a towel to prevent hot splashes. Return the soup to the pot and heat through. Adjust seasoning with salt and pepper. If you wish, garnish with croutons or with fresh tarragon.

From the Land 1.16

Beginning this Saturday, a winter farmers market will be held in front of Northpoint Expeditionary Learning School from 10am-2pm. Please stop by and support some of our favorite local vendors!

food for thought

full share: sweet potatoes, Red Russian kale, watermelon radishes, tangelos, wheatberries, carrots, hakurei turnips, and cilantro!

partial share: sweet potatoes, Red Russian kale, tangelos, watermelon radishes

veg of the week

watermelon radishes: Raphanus sativus

This heirloom Chinese Daikon radish is a member of the Brassica family, along with broccoli, turnips and arugula. They are creamy white with pale green “shoulders”, with striations of pink and magenta inside. They are mild in flavor, slightly peppery and with a slight almond taste. Fall’s cold temperatures produce milder-tasting radishes, so they are most often found in the fall and winter.

Uses: According to specialtyproduce.com, “watermelon radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.” Slice raw into a salad or onto buttered bread (sprinkle with salt: radish sandwich = yum!), or saute or roast with olive oil and sea salt.

Nutrition: These radishes are a great source of antioxidants – perfect for this time of year! They are extremely low in calories and high in water content, as well as being rich in vitamins C and A, niacin, thiamine, riboflavin, and folate.

To store: Remove the greens (you can save these to saute or make radish top soup) and store in a plastic bag in your refrigerator’s produce drawer, where they will last up to five days. Rinse and trim the root ends before eating.

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The Benefits and Risks of Raw Milk

Raw milk is milk that has not been pasteurized, the process through which the liquid is heated to a temperature that destroys “potentially harmful bacteria”. The young, old, pregnant, and those with weak immune systems are said to be particularly protected by pasteurization, a practice that has been the standard since the 1930’s. But the raw milk debate has become so heated between the advocates and adversaries of raw dairy, that it is illegal to sell raw milk in most states, and those that do allow it heavily regulate the quantity sold, marketing of the product, and marketplace of the raw milk.

As the Canadian Consumer Raw Milk Advocacy Group states, there is an inherent risk to any food. But the comparative risk of raw dairy is extremely low; in fact, there have been only two raw milk-related deaths since 1997, out of over 10 million consumers of the stuff (data from 2006). Between 1994 and 2008, there were 85 disease outbreaks related to raw milk, compared to 639 related to produce, poultry 541, beef 467, and seafood 984. This means that raw dairy has a lower risk than even produce!

Sally Fallon of the Weston A. Price Foundation says that pasteurization, rather than being the “best public health initiative we’ve ever had”, is actually the most disastrous public health initiative. She points out that the pasteurization process destroys the vitamins and enzymes necessary for proper health and digestion. In addition to killing the “bad” bacteria, the beneficial bacteria that actually kill harmful microbes are also destroyed by the heating process (this is denied by the FDA). Further, many people have found that they are intolerant of pasteurized milk but not of raw milk. Fallon believes that the dairy industry’s strong lobbying power keeps regulation high because they don’t want the public to have access to (or knowledge about) this “other” type of dairy.

As with any food, each consumer must decide for themselves what is right for his or her body. But high government regulation has limited this choice for many consumers. Rand Paul is currently introducing a bill to limit the FDA’s ability to regulate interstate shipment of raw milk and allows for each state to write and enforce their own raw dairy legislation, putting more of the choice back in each consumer’s hands.

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kale salad with quick-pickled watermelon radish
adapted from the kitchn
serves 4
  • 1/2 C white wine vinegar
  • 1/4 C sugar
  • kosher salt
  • 1 large watermelon radish
  • 1 bunch kale
  • 2 T extra virgin olive oil
  • 1 T toasted pumpkin seed oil (or your favorite nut oil)
  • 1 t lemon juice
  • 1 t fresh thyme leaves, chopped
  • freshly ground black pepper
  • 1/4 C pumpkin seeds, toasted

Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.

Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, combine olive oil, pumpkin seed or nut

oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes. Toss with the kale (or lay the radishes on a bed of kale), garnish with pumpkin seeds and serve.

watermelon radish chips with cumin salt
adapted from jane spice
serves 4-6
  • 4-6 watermelon radishes
  • 1 t coarse salt
  • 1/2 t ground cumin
  • 2 C oil for frying

Peel the watermelon radish and thinly slice.

To make cumin salt—add one teaspoon salt and half teaspoon cumin and mix in a small bowl.

Heat two cups of vegetable oil in small pot. When hot, toss a handful of radish, making sure that you don’t crowd the pot.

Fry for approximately 8-10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer to crisp than potato chips.

Place a paper towel on a plate, take fried watermelon chips out and place in a single layer—this helps to dry and crisp up the watermelon radish. Season with cumin salt.

Continue until done. Season each batch separately and set aside.

sweet potato bisque with roasted watermelon radish
adapted from texas monthly
serves 4-6
  • 4 sweet potatoes, diced
  • 1 watermelon radish, diced
  • 4 T grapeseed oil
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 2 leeks, cut into rounds (or sub an extra onion)
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 quarts chicken or vegetable stock
  • 1/2 pint heavy cream
  • pinch of turbinato sugar, tumeric, and coriander
  • kosher salt
  • splash of sherry

Heat oven to 350 degrees. Toss sweet potatoes with oil, salt, and pepper. Roast until soft and caramelized on a sheet tray. Meanwhile, toss diced radishes with oil, salt, and pepper, then roast separate until crisp on the outside and soft on the inside (keep an eye on these; they roast fast!). Cool and set aside.

In a large pot, sauté the celery, onion, and carrot. Sauté until translucent. Add garlic and shallot. Deglaze the veggies with the stock.  Simmer and add the roasted sweet potatoes, spices, and cream. Blend with an immersion blender (or in batches in a regular blender) and add a splash of sherry. Taste. Garnish with roasted radish.

From the Land 1.9

Happy New Year! We hope you all had a fantastic and relaxing holiday! CSA distribution begins again this week, and will continue every week through May 1 (for students or those on the “academic calendar”) or May 8 (for “community members”).

food for thought

full share: carrots, potatoes, onions, choice of butternut or acorn squash, pie pumpkin, dried chiles, garlic, and choice of pasta or jam!

partial share: carrots, potatoes, onions, and choice of butternut or acorn squash

veg of the week

acorn squash: Cucurbita pepo

Though commonly thought of as a winter squash, this sweet nutty squash belongs to the same family as summer squashes such as crookneck and zucchini, but is cold-tolerant and is therefore planted late and harvested after the skin hardens. Acorn squash is native to North and Central America, with 10,000 year old seeds of a similar variety found in a cave in Mexico! Squash is particularly effective at mobilizing contaminants from the soil, so this is one vegetable that is especially important to purchase or grow organic.

Uses: Like other larger squashes with hard rinds, acorn squash are often baked and then stuffed with rice, meat, and/or vegetables. The seeds can be toasted and eaten (170F for 15-20 min), and the skin is even edible (unlike true winter squashes with their harder rind). Acorn squash is very versatile, and can be roasted, stuffed, chopped and eaten with pasta, mashed and baked into bread or blended and made into a pie, or sliced thin and fried (acorn squash fries – yum!)

Nutrition: Acorn squash is not as rich in beta-carotene as true winter squashes, but is rich in dietary fiber and potassium, and is a good source of vitamins C and B, magnesium and manganese.

To store: Keep in a cool place (the kitchen counter in winter should be fine!) for up to a couple weeks, cooler if storing longer.

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How do cows make milk?
By Alex Deck

Recently I have been getting up at 7am to milk the dairy cows on my family’s farm. I’ve been around lactating cows for a long time and I always wondered how cows actually made the milk.

Here’s how it works. Most of you know that a cow needs to have a calf before she can start lactating. What is not quite so obvious is that milk is made solely from the cow’s blood. The process begins with the cow eating grass, grain, hay, anything. The food goes into the first of the cow’s four stomachs, her rumen, where it is broken up and mixed with water. The food then “mooves” to her second stomach, the reticulum, where it is turned into small balls. These balls are called cud. The cow burps up her cud during leisure moments and chews it a second time. The cud then moves to the third stomach, the omasum, where it is squashed to remove water. In the fourth stomach, the abomasum, the food is digested and broken down further. Animals with four stomachs are called ruminants. The four stomachs enable them to break down coarse fibrous material into something we can use. Unfortunately, humans are three stomachs short of being able to eat grass.

After all this, the digested food goes into to the intestines. Capillaries (small veins) connect to the intestines and transport the blood all over the cow, including the udder. Inside the udder the blood is fed to millions of alveoli where milk cells are located. These cells take nutrients from the blood, reconstitute it and make new molecules like casein and lactose (a kind of sugar). When the cow is triggered by oxytocin the milk moves from the alveoli to the Gland Cistern. When the Gland Cistern is full the teat cistern begins to fill, ready for a calf to nurse! This process takes between 50 to 70 hours.

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potato-stuffed acorn squash
adapted from never homemaker
serves 4

  • 2 acorn squashes
  • Salt and pepper
  • 15-20 small red potatoes
  • 1 T packed fresh sage leaves, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 T olive oil
  • milk

To roast the squash . . .

Preheat your oven to 350 degrees F.

Split the squashes in half and scrape out the seeds with a spoon. Place the squash halves — cut sides up — on a rimmed baking sheet lined with parchment. Sprinkle each with salt and pepper. Bake in the oven for 30 minutes, until they are tender.

Prepare the filling in the meantime . . ..

Boil the potatoes until they are tender. Chop the onion and garlic.

Saute the onion and garlic until the onions are glassy. Toss on some pepper and salt to taste. When the potatoes are done, toss everything — including the chopped sage — into a large mixing bowl. Add milk 1/4 cup at a time and keep mashing until you reach a chunky mashed potato consistency.

When acorn squash are done roasting, turn up the heat in your oven to 400 degrees F. Remove squash from the oven and fill each with the potato mash. Top with cheese and bake for 10 minutes.

acorn squash and arbole chile soup
adapted from petit chef
serves 4
  • 1/2 stick butter
  • 1/2 cup brown sugar
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • 4 carrots, chopped
  • 3 cloves garlic, chopped
  • 3 large or 4 medium acorn squash
  • 15 dried arbole chile pods or any small red dried Tai chile will work just as well
  • 2 quarts chicken or veggie stock

Cut squash in half, cut of the ends so squash can sit upright once in half, and clean out the seeds and place on baking sheet, cut side up. Put one pat of butter and one spoonful of brown sugar in each half and bake at 350 degrees for about an hour. Squash should be very tender and a little browned is okay too.

Meanwhile, in a good sized pot, saute over medium heat the onion, garlic, celery and carrot in olive oil until soft, then add stock and the chiles. Bring to a boil then reduce to simmer for about 30 min.

Remove chiles from stock and cut off stems of about 3-10 chiles (depending on how spicy you like it). Put cleaned chiles back in stock/ veggie mix and discard the rest of the chiles.

Let the stock and the squash cool a bit. With a metal spoon scoop the squash out of the skin straight into the stock/veggie mix. Once all the squash is in the stock go ahead and, in batches, ladle it into the blender and puree until smooth. Pour soup back into pot, reheat, salt and pepper to taste, and garnish with sour cream.

acorn squash with carrots and roasted seeds
adapted from green lite bites
serves 2
  • 1 acorn squash
  • 5 carrots, chopped 
  • 5 sprigs each of fresh Rosemary and Thyme (or a sprinkle each of dry)
  • 2 t olive oil
  • salt

Preheat the oven to 425 degrees.

Cut the squash in half. Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse. Cut the squash in about 1/2 inch chunks. (As noted above, the skin is edible so don’t worry about cutting it off)

Lay the seeds on a cookie sheet sprayed with non-stick cooking spray. Spray the tops and sprinkle with kosher salt. Roast for about 10 minutes.

While the seeds are cooking, cut the carrots into 1/2 inch chunks.

When the seeds are done, remove them from the cookie sheet.

Put the squash, carrots, olive oil and herbs in a large bowl, toss and put on the cookie sheet. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft.

Just before serving, sprinkle the toasted seeds on top.