Circle S Farm delivery Monday, August 25 and MSFM pick-up Wednesday, August 27

The spider’s touch, how exquisitely fine!
Feels at each thread, and lives along the line.
~Alexander Pope

photo

They’re back!!  The writing spiders are back in full force.  I bet there are 200 of these big spiders in my tunnel.  I have to clear the doorway with my hoe every time I walk in there because they have a web stretched across the door.  I think they are beautiful, but honestly,  it’s intimidating to walk in there.  My tomatoes are kind of on their own!!

Farm News:  Last week of CSA summer session.  Please remember to put your buckets out for me, and I will leave a paper bag of goodies for you.

Also – Circle S Beef is back!!  We have been processing our steers and  if you signed up for a quarter of beef, you will be getting a call from me soon!!

What’s in the bucket?  The end of the garden will be in the bucket.  Whatever I can find out there for you – so no promises.  We have an assortment of winter squash, peppers, potatoes and tomatoes left.  Also bits and pieces of other things so – it will be a surprise.

Curried Winter Squash Soup

3 T unsalted butter

1 cup chopped scallions

1/4 cup chopped parsley

1 jalapeño pepper seeded and chopped

2 cloves garlic, minced

2 # butternut, acorn and or blue hubbard squash or a combination; peeled, seeded and cubed

4 cups chicken or vegetable stock

2 cups peeled chopped fresh tomatoes

12 whole fresh curry leaves (optional)

1/2 t ground allspice

1/4 t ground mace

pinch freshly grated nutmeg

2 t curry powder

salt and freshly ground pepper

1/4 cup fresh parsley for garnish

Melt butter in large saucepan over medium heat.  Add scallions, sauté 3 minutes.  Stir in parsley, jalapeño, and garlic.  Cook, stirring occasionally, for 5 minutes.

Add squash, and toss to coat with scallion mixture.  Add stock, tomatoes, curry leaves, allspice, mace and nutmeg.  Bring to a boil;  reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.

Puree soup in batches in blender or food processor.

Transfer soup back to the pot.  Stir in curry powder and salt and pepper to taste.  Return soup to a simmer and heat through.  Garnish with parsley when serving.

Thanks so much for all your support this season.  I have enjoyed growing veggies for everyone, thanks for buying local food from our farm!!  If you signed up for the fall/winter session, it will begin the first of October.  You will be hearing from me soon…..

 

Leave a Reply

Your email address will not be published. Required fields are marked *