Tag Archives: Squash Recipes


29 Aug

Dear friends, please try this soup.

Take some onions, or maybe a few leeks (three would be ideal) and soften them in a little canola oil and butter.  Add two cloves of garlic, chopped and one sweet-hot pepper sliced (I used one from the garden that was either a Bull Nose or a Leutschauer paprika pepper, but you could probably use one small sweet red pepper and a bit of a hot pepper and get the same results).

When the aromatics are soft and sweet add a lot of peeled and cored squash, and I do mean a lot, like five pounds worth.  Then add about two cups of water and a mushroom-flavored stock cube, bring to a boil, bring down to a simmer, cover and cook until the squash is tender. Season with a healthy dose of lemon juice, salt and if you have it, some ground Grains of Paradise.  Then puree with an immersion blender, or very carefully in a blender-blender.  Serve it with a minted yogurt sauce (yogurt, finely chopped mint, one finely minced small shallot or Egyptian onion and a little lemon juice and salt).

This soup is the most surprising thing I’ve made with all the ridiculous vegetables coming out of our garden this summer.  It’s creamy,without having almost any dairy in it (and honestly, I think you could make this vegan without sacrificing an inch of flavor) and it has the most profound, sophisticated, honest summery flavor I’ve ever run across in a soup.

I based my recipe on this recipe from the September 2006 Gourmet that I ran across while making blackberry jam (there’s a lot of sitting around and waiting for things to boil) on Tuesday (18 half-pints!), but bent it to the vegetables I had at hand, so no potato and no carrots (there’s some out in the garden, but I was feeling lazy).

Need convincing that squash soup is delicious? You’re in very good company! Head below the jump for the hard sell.


20 Aug

So, it turns out that I can grow tomatoes after all.

Just very, very slowly and one at a time. I’m a deliberate ‘mater farmer, obviously!  Little Roaslita has some amigas, but the plant has a touch of something. I’m just hoping that now that the weather is so hot and dry that she can hold the nasties (and the crows) at bay.

And while I’m excited at the promise of some real homegrown tomatoes to snack on, if you can believe it I’m actually sad that I don’t have any more green tomatoes.  Just as I was finishing up a batch of green-tomato ketchup¹ (the final four plants I had in the garden succumbed to the blight), flipping through a cookbook while the cans boiled, I came across a recipe for green tomato pie².

Oddly enough, the recipe sounds a bit like the Shaker Lemon Pie that you were all exclaiming about on my last post.  I’m hoping that I’ll be able to make it at the end of the summer when those farmers that have actually been able to grow tomatoes this year will be off-loading their greenies.

But while this year I’m a minimalist tomato grower, I’m a maximalist with everything else.  We have squash the size of your arm, and some the size of your head.  The eggplants and peppers are so leaden with fruit I’ve had to stake nearly every one of them.  And then there’s the beans.

Drowning in veggies? Head below the break for a few good recipes.