Ohmygato Farm Newsletter #26
This newsletter is several days late in coming..I apologize for the delay in our recent updates. We’ve been having technical difficulties. We’re in the midst of moving the house around and Anthony had to run another internet cable to another area in our home. It took longer than expected and now finally we’re up and running again!
HAPPY BELATED THANKSGIVING!! We hope you enjoyed your Wednesday box filled with holiday goodies. The box was supplemented this week with some vegetables from our friends at Big Lick Farm. All of their food is also grown in accordance with nature and hasn’t been coated by chemicals. THANK YOU BIG LICK FARM for your contribution to Ohmygato. We cherish your support and friendship.
The next delivery will be the last of the this season. We’ve really enjoyed sharing our garden with you. Next year will be the second year of the field we’re working, so the harvest will be that much better. We’re also planning on growing more of the items that you all enjoyed (taken from the surveys) and increasing the weekly variety. More on this next week.
In the meantime, we’ll be back on track for our Thursday box this week. You’ll enjoy some repeats in this last box:
winter squash, head lettuce or salad greens, beets, cabbage, chard, collards or kale, radishes and leeks
Butternut Squash Soup with Parmesan and Fried Sage LeavesBon Appétit | November 2001
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Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables. Yield: Makes 8 servings
3 tablespoons butter
1 onion, coarsely chopped 1 tablespoon chopped fresh sage 1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups) 5 cups canned low-salt chicken broth 1/3 cup freshly grated Parmesan cheese 24 fresh sage leaves
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves. |
