November 11, 2006

Due to technical difficulties beyond our control, we were unable to publish the Arlington Farmers’ Market E-Newsletter for several weeks. We are thrilled to be back online and are looking forward to providing you with interesting content in the coming weeks.

Allow yourself to be tempted by the winter squash varieties popping up at the Arlington Farmers’ Market lately. Intimidated by how to handle and cook one of these beauties? Don’t be!

Once you try this straightforward, spicy (yet sweet), and delicious recipe for squash soup, you may be emboldened to add it to your weekly repertoire of cooking.


Ingredients:

- 3 to 4 lb winter squash, preferably butternut squash
- 2 onions
- 3 cloves of garlic
- 1/4 cup sour cream (optional)
- 1/2 tsp powdered ginger
- 1/2 tsp red pepper flakes
- 1 TBSP olive oil
- 1 cup chicken broth (or water)
- salt to taste

Wash the exterior of the squash and cut it in half lengthwise. Scoop out all seeds and membranes. Roast the squash at 350 degrees for 40-60 minutes, until softened, and then scoop out the meat.

Chop the onions and the garlic. In a large saucepan, heat the oil and sauté the onions and garlic for 5 minutes.

Add the squash, salt, and broth. Cook over medium-low heat for 20 minutes, covered, stirring every 10 minutes or so. The squash should be very tender, but smash any large pieces with a spoon if needed.

Add the ginger, pepper flakes, and sour cream. Remove from heat and serve. For a smoother soup, use a hand blender to puree.

Serve with slices of your favorite bread from the Market – perhaps a loaf of sunflower or sourdough bread?

Smith Meadows Free Range Meats will have turkeys available at market on November 18th. Turkeys will range in size from 10-20 lbs, and are priced at $3.49/lb. In order to guarantee your size preference, folks need to come to market this weekend to place their order and make a $10 deposit. The turkeys are American Bronze, 100% chemical free and raised free range.

Interested in volunteering to support your local farmers and producers? To volunteer, e-mail Monica Lear at lear@vt.edu