Autumn Delicata Squash Soup

Ingredients:

2 delicata squashes, peeled, seeds removed and chopped

2 cups cooked kidney beans
3-4 collard green leaves, chopped
1 bulb fennel, stalks removed and sliced
1 small onion, chopped
1 large shallot, diced
3 garlic cloves, minced
1 tablespoon extra virgin olive oil [rice bran or sesame oil will also work well]
5 fresh sage leaves, chopped
1 tablespoon turmeric
1 teaspoon paprika
1 teaspoon of dried parsley or a handful of fresh, chopped
generous pinch of ground celery seed
generous pinch of dried thyme
5 cups of filtered water or vegetable broth
sea salt and coarse ground pepper to taste

1. Heat a large sauce or soup pot over low heat. Add the oil, onions, shallots and garlic; saute for about 5-10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.

2. Add in the squash, fennel and water [or broth]. Simmer on low for about 30-45 minutes. Once the squash become tender add in the beans and collards. Simmer for another 10 minutes or so on low and serve.

Serves: 6-8
Total time: 1 hour

LIVING SIMPLY GLUTEN FREE

Happy New Year from Lancaster Farm Fresh Cooperative! (And Winter Chili Recipe)

Happy New Year! Here at Lancaster Farm Fresh, we're looking forward to another great season in 2011. Fulfill your New Year's resolution to eat healthy and nutrient-dense produce in 2011 by purchasing a CSA share! Not only does your purchase support local and small-scale family farms, but you'll also receive 25 weeks of Certified Organic produce, chock-full of nutrients that only Lancaster County soil can supply. 2011 CSA Membership Applications are available on our website, www.lancasterfarmfresh.com. Don't forget to postmark your application and payment for a 2011 CSA share by January 15th in order to qualify for a $30 early sign-up discount!

Now to the recipes! Although we are currently between seasons, be sure to check back for weekly updates for recipes that LFFC farmers and staff are enjoying over the winter, using canned and frozen vegetables from our 2010 CSA shares. Below is a winter chili recipe that I made last night with tomatoes that I canned this summer from LFFC member farm Green Valley Organics. Delicious!

Winter Chili

Serves 3 to 4

Ingredients

3 tablespoons butter

4 cloves garlic, minced

2 to 3 onions, roughly chopped
2 cups chicken or vegetable broth

2 24-ounce cans canned tomatoes

1 can kidney beans, drained

1 can black beans, drained
4 cups frozen corn

3 tablespoons chili powder

1 tablespoon sweet paprika

1 to 2 teaspoons cayenne pepper

2 tablespoons ground cumin

3 tablespoons brown sugar

salt and pepper to taste

grated cheddar cheese

Directions

1. Melt butter in a large pot over medium heat. Add onions and garlic, stirring until onions are translucent.
2. Turn down heat slightly, and add chili powder, paprika, cayenne pepper, and cumin. Working quickly to avoid burning the spice mixture, add chicken or vegetable broth, canned tomatoes, brown sugar, and salt and pepper to taste. Bring to boil and turn down to a simmer. Simmer for 20 minutes, or until tomatoes begin to break down and chili has a thick consistency.
3. Add beans and corn and allow to heat, taking care not to overcook. Adjust spices as needed. Serve hot, topped with grated cheddar cheese and cornbread on the side. Enjoy!