Fennel Tabbouleh

During the summer, I find myself making a lot of variants on tabbouleh, depending on what vegetables I have around.  It’s great for using pretty much any veggies that are good raw, especially when I don’t have lettuce to make salad.  I often add chick peas to turn tabbouleh from a side salad into a satisfying lunch.  Last week’s tabbouleh confetti-colorful with orange carrots, purple-skinned kohlrabi, and green fennel.  I diced the carrots, halved the small fennel and quartered the large then sliced it thin, and the kohlrabi I made into matchsticks to make sure every piece showed some purple.  (You’ll notice a total lack of the traditional tomatoes or even cucumbers.)  While fresh parsley is best, frozen-thawed works fine.  When I don’t have either of those, I use some dried parsley, which mostly serves to add some color.

I liked the crunch of fennel in my confetti tabbouleh, and I liked the way its flavor played off the lemon juice.  Then I had an inspiration: I could use the fronds!  We haven’t had parsley the past few weeks, so it was easy to leave parsley out all together and use fennel fronds as the green instead.  Here’s my recipe:

Ingredients:

• 2 cups bulgur
• 4 cups chopped fennel:  bulbs and fronds (but not stems), which is probably 3 bunches
• 1 tablespoon dried mint (fresh would be lovely if you have it)
• 1 tablespoon salt
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 2 1/2 cups boiling water

Directions:

1. Put the bulgur and dried mint into a large bowl.
2. Pour the water over the bulgur and mint, stir, and let sit until water is absorbed (about half an hour)
3. Stir the salt, lemon juice, and olive oil into bulgur.
4. Stir in the fennel (and fresh mint if using).

Farmers markets are open

Since I last posted, both of most-nearby farmers markets have opened.  There’s a market I can get to easily by bicycle almost every day of the week, but only two are easy to walk to.  Our CSA will start drop-offs this week.  This is the beginning of the season when I can’t understand why anyone wouldn’t eat locally.

This spring was an unusually good growing season.  Unlike last year when the farmers market had only radishes and rhubarb (and a bit of arugula) on opening day, this year there were all kinds of greens available, and turnips in addition to radishes. My husband brought home spinach (to enjoy as a raw salad), chard (which was my favorite green for a few years – I don’t think I have a favorite currently), collards, and rhubarb.  He could easily have bought enough things for us to eat a different vegetable every day all week, but we still have a lot of freezer stores to eat down.

We ate the spinach with beet wedges thawed from the freezer, under balsamic vinaigrette.  Blue cheese would have been nice but we didn’t have any.  The collards we enjoyed, as usual, cooked with black beans in olive oil, garlic, basil, cumin, cayenne, and salt, served over brown rice.  The chard joined white beans in olive oil, lemon juice, garlic, sage, salt and pepper, served over pasta.  The rhubarb is probably going to become ice cream sauce and go into our freezer until we make ice cream to put it over.  Sauces freeze very well.

Our CSA farmer is concerned about losing some crops that matured too quickly for his drop-off schedule.  As I said, it was a weirdly good spring for growing greens and their roots.  I hope he was able to sell them at farmers markets instead.  When we saw him on Saturday, we asked the same question we ask all summer, “Is there anything here that we won’t get in our share this week?”  His answer was broccoli rabe so we bought some of that and then stopped at an Italian grocery on our way home to buy parmesan to use with it over pasta.

In anticipation of a glut of vegetables, I did a lot of cooking this weekend to get us eating down last year’s stores.  I roasted two full cookie sheets of root vegetables.  One of them was all carrots, an interesting mix of colors (yellow, orange, and purple) and sizes.  While they were still warm, I tossed them with olive oil, lemon juice, salt, pepper, garlic powder, and parsley (the good part of what was left over from Passover – a lot of leftover parsley went into the compost).  We also had parsley in our freezer, and that went into a salad of bulghur and cooked lentils in a tabbouleh dressing.  The other cookie sheet was a rainbow mix of beets (one red, one yellow, and one red-and-white striped Chioggia), turnips, celeriac, parsnips, and more carrots.  Roasted in olive oil, salt, and pepper, they’ll be an easy side dish for some meal this week.

We didn’t make as many batches of applesauce last fall as I’d expected, and then we got more apples (local storage apples) through our winter CSA, so there are still lots of apples in our fridge.  Three of them went into an apples and spices sodabread that used a mix of applesauce and water as its binding liquid.  I don’t know yet how it came out.  A few others had to go directly into compost.  If the bread works, I still have enough apples to make many more loaves.

Week 52: May 20-26

The first nearby farmers market opens tomorrow!  Our experimental year of eating only local produce is at an end.  The experiment was a success!  We’ve made a lifestyle change.  It’s a change that was building for a while, and we took it to a higher level over the past year.  Next year, I hope that my planning ahead pays off well enough that we don’t feel the need to join a winter CSA, or buy the occasional grocery store tomato sauce or potatoes.  (Flashback to my first post shows what I thought we were getting ourselves into.)

In this last week of the year, we’ve eaten more generously of the vegetables we’d been hoarding.  Green beans, frozen spread out on a cookie sheet to stay separate, then transferred to a pint yogurt container, really did stay separate and were easy to cook with.  They joined frozen stewed diced tomatoes and grocery store raisins and chickpeas in a Tunisian stew based on a Moosewood Cooks at Home recipe.  It gets coriander, some cinnamon, turmeric, and cayenne; salt of course; and at the very end a generous splash of lemon juice.  The recipe as written involves a few vegetables, none of which are green beans.  It also, as written, involves measuring out the spices.

My husband more closely followed another recipe from Moosewood Cooks at Home, this one for Vegetable Stifado.  He tossed in potato, eggplant, green pepper, kale, carrots, and more stewed diced tomato, a list which overlaps the vegetables called for in the recipe.  There were a lot of colors, shapes, and textures, making it an attractive meal.  It’s spiced with dill, rosemary, garlic, salt, pepper, and lemon juice, and was excellent with leftover red wine added in, too.

As the first harvests of spring become available to us, we’ll be eating the sorts of season-blending meals that have come to feel so unnatural.  Butternut squash stored on a kitchen shelf since November can join corn frozen mid-summer and fresh new spring radish greens in a single year-spanning meal.  Fittingly, the Jewish holiday Shavuos is later this week.  It celebrates the first produce of the year.  That’s truly something worth celebrating.

Weeks 48-49: April 22 – May 5

Spring is my favorite season.  I watch the plants in my neighborhood and on my walk to work to see how every day there are new shoots, new buds, new flowers, new leaves.  In my own yard, I watch the progression from crocuses, to daffodils and tulips, to phlox, and then on to everything else.  I watch the way that people, normally content in their bubbles of temperature-controlled homes, cars, and offices, open the windows or even come outside and notice it’s spring, temperatures are warming, things are growing.  In New England, spring is so short.  Maybe that’s why I treasure it all the more.

It’s now less than a month from the start of farmers markets in my area.  We still have plenty of frozen vegetables (and two butternut squashes) to get us through.  Especially if we’re as uninspired to cook as we have been.  All through the CSA season, fresh vegetables coming in ever week inspire us to prepare them into meals.  Because the vegetables are  so fresh and so good, the meals can be quite simple and still delicious.

That all breaks down in the winter.  I no longer know how to say “what I want for dinner tonight is…” and go out and assemble ingredients.  I can, of course, reach into my freezer, pull out a baggie of vegetables at random, and prepare it however I normally prepare that vegetable.  Somehow, though, I just haven’t been.  Which isn’t to say we haven’t been cooking.  It’s just that the vegetables are the frills, not the center, of our meals.

Some carrots from the veggie drawers and anaheim peppers (moderately spicy, frozen in week 19) from our freezer went into a huge batch of chili made from a mix of dried black, kidney, and pinto beans.  The canned tomatoes that went in were from one agri-business or another, slightly better for being organic.

A small head of green cabbage, stored in our refrigerator from our winter CSA, became a stir-fry with some carrots and tofu.  (Cabbages  seem to store only about 2 1/2 months, not the 5 or 6 months it would have had to last from summer CSA or farmers market)

A bag of greens whose label had fallen off went into the skillet with cannelini, garlic, oil, lemon juice, salt, pepper, and sage, in what has become my husband’s signature dish for serving next to or over pasta.  In a fun little challenge, we tried to identify the greens.  We’ll never know if we’re right, but our conclusion was collard greens.  When we froze them, we expected to use them in my usual way, the recipe given in week 30.

Sweet potatoes from our winter CSA with grocery store parsley left over from Passover became a batch of sweet potato salad in honey-mustard dressing, using the recipe in Moosewood Cooks at Home (photo in weeks 40-41).

My only really creative cooking recently was a quinoa dish.  We hadn’t eaten quinoa in quite a while.  It’s a seed that only sort of counts as a grain, very light, high in protein.  I made a sort of pilaf.  I toasted the quinoa with garlic and olive oil in the bottom of my saucepan briefly before adding water, dried basil and oregano, and chopped dried tomatoes (from Turkey, but bought at Rivermede Farm in week 31).  After about 2/3 of the cooking time, I stirred in cut green beans from our freezer and some salt.  I should have added pepper, too.  It came out the wonderful trifecta of colorful, tasty, and healthy.

Weeks 46-47: April 8 – 21

As I typed the title, I noticed we’re closing in on the final stretch, only five more weeks to go!  We’ve learned a lot this year about where and how to get local foods.  When we started the year, we were planning on eating only local vegetables.  Then it became local fruits, too, over the summer, when they were readily available at the farmers market.  By the time apple season hit, we were determined to store apples to get us through as much of the year as possible.  Then the Eat Local Challenge in October pushed us to the next level.  For the month, we were pushed to not eat it if it’s not local.  Going forward, that segued into don’t buy non-local if we can buy a local alternative instead.  That means we now buy only local eggs and most dairy.  We also buy local maple syrup and honey.  Trying to keep eating well through the winter, we signed up for a winter CSA, but it was regional.  We backpedalled a bit, but only a bit, and  I enjoyed every bite of those organic, tree-ripened Florida grapefruits.

Passover was last week, and hosting a seder (cooking for 10) was a bit challenging given the season.  We still had a few butternut squash, so two of them got mashed with maple syrup and fresh ginger (from a jar), and got rave reviews.  Potatoes, celeriac, carrots, and cheddar cheese became a casserole, something like scalloped potatoes but much harder to cut into squares.  Unfortunately, our potato supplies were running low enough (especially bu the time the eyes all get cut out) that I actually bought a 5 pound bag of Prince Edward Island organic potatoes at the supermarket.

Salad was a fun challenge.  We boiled whole beets for about ten minutes to get the texture right, then sliced them.  Luckily, our winter CSA had provided us with both red and yellow beets.  Some of the red and Chioggia (striped) beets may have been left from our summer CSA.  We don’t segregate in our refrigerator.  The salad started with winter CSA Florida lettuce, topped by slices of red beets,  yellow beets, Florida cucumbers, and feta cheese, and served with homemade balsamic vinaigrette.  It was very pretty and very tasty.

For haroses, a traditional Passover food made of chopped apples (local of course), nuts, wine, honey, and cinnamon, I needed more honey than I had.  I went to Harvest Co-op hoping to find some local honey.  Sure enough, there was honey from Reseska Apiaries in Holliston, MA.  And it had a bright yellow “local honey” sticker on it!

Weeks 40-41: February 25 – March 10

Our winter CSA has continued to bring us the lushness of Florida.  And it’s the same thing week after week after week.  I hadn’t realized how much I enjoy the way foods come into season, are abundant for a while, and then go out of season again.  I really, really do.  I’m looking forward to summer.  We will not be joining this same CSA next winter.  Our goal is to buy what we need over the summer when we can get it from local producers, supplementing our summer CSA with  local farmers markets.

It was very exciting to get some bok choy for variety this week!  The green vegetable I was most interested in, though was dino kale, I think because it goes happily into foods that feel seasonal.  I just can’t eat much salad in the winter, so lettuce and grape tomatoes week after week doesn’t work for me at all.  At least tomatoes cook into lots of things.  I’ve heard of cooked lettuce but it’s not my type of adventurous eating.

We did manage a pair of very local meals last week.  The first, as seen in the photo above, was rather involved.  One of the dishes was colcannon.  Instead of my typical white potatoes and purple cabbage, it used green cabbage and got a bit of color from some red-skinned potatoes as well as the caraway seeds.  (Recipe in week 13.)  The color in the meal came from carrots and parsnips in a mustard-maple syrup glaze from a Vegetarian Times recipe.  (We “fleshed” out the meal, pun intended, with vegetarian bratwurst.)  All of those vegetables could be local.  Because our winter CSA produce has gotten intermingled with our local storage vegetables, I honestly don’t know how much of it was local.  But it could have been, and next winter it will be.

The steaming water from the carrots and parsnips along with the boiling water from the potatoes and cabbage became the broth for a wintry soup.  In went dried beans, seasonings, and a lot of  root vegetables cut to bite-sized:  carrots, celeriac, and rutabaga.  The vegetables could have been local.  I think the celeriac and some of the carrots were local, and the rutabagas and other carrots were not.  Dried beans are a winter storage food, but mine came from the supermarket.  I’d like to find a local source.  On the other hand, if I had a local source then I’d feel compelled to get all of my beans that way and we go through an awful lot of beans.

We finally made applesauce from a 10-pound bag of Northern Spy apples that had been sitting around since fall.  A half dozen of them were completely rotten and had to go straight to compost.  Another half dozen had siginificant bad spots that had to be cut out.  We still ended up with a whole lot of applesauce.

Since our winter CSA seems to know no seasons, I don’t know when the photo below is from.  I found it when I downloaded the colcannon and carrots-parsnips photos.  We’ve made this sweet potato salad a few times this winter.  It’s vegan (well, it would be totally vegan if you replaced the honey in the honey-mustard dressing with some other sweetner) and the recipe is in Moosewood Cooks at Home.  To make a version this colorful, first find a kitchen with orange counters.  Then mix cooked orange sweet potatoes, raw green bell peppers and parsley, and raw red bell peppers, and toss with dressing.

Weeks 36-37: January 27 – February 9

Our winter CSA shares have been more of the same:  a few root vegetables from around here, and lots of stuff from down South, which increasingly means Florida rather than North Carolina.  We’ve done a bit of noteworthy cooking, though, so I think this post will be worth it.

Over the past couple of weeks we’ve gotten apples and celeriac from Massachusetts; carrots, beets and parsnips from Quebec;  red and white potatoes from Vermont; sweet potatoes and a rutabaga from North Carolina; and lettuce, chard, parsley, bell pepper, eggplant, green beans,  and cherry tomatoes from Florida.

Some of the sweet potatoes, a pepper, and some of the parsley turned into a sweet potato salad, with a honey-mustard dressing, from Moosewood Cooks at Home.  Not only is it delicious, it’s pretty, with the bright orange sweet potato chunks accented by bright green pepper and parsley.  It’s also vegan, although I like to turn it into an entree salad by adding hard-boiled egg.  Their recipe calls for peeling the potatoes but we don’t, because it’s too much work and wastes a very nutritious part of the vegetable.  We brought it to a potluck and nobody seemed to mind at all that there were skins in it.

Some of the carrots and the rest of the parsley went into a lentil salad.  My husband cooked French green lentils until they were edibly soft but not falling apart – a delicate and important balance.  He grated carrots and chopped parsley, and mixed those in.  The salad was dressed with olive oil, lemon juice, salt, and pepper, very much like tabbouleh.  I have no idea where the carrots are from that ended up in.  I suspect they’re from our summer CSA because our farmer grows three varieties, including a chunky one good for grating.  The carrots we’ve been getting from our winter CSA are very slender, a shape which would make them good for steaming and elegantly serving them whole, but which is really not at all good for grating.  The lentil salad is good to pack for lunches, although it needs some sort of starch on the side.

Luckily, my husband also baked a cornbread rich with chopped apples and grated cheddar cheese, including some with hot peppers in it.  We keep not managing to make applesauce, but we’ve been cooking more with apples.  I sliced and fried up (in butter) a half dozen apples for serving over waffles.  I have to admit that we poured maple syrup over the waffles, apples and all.

I’ve gotten so accustomed to our produce coming from very nearby.  As a result, it feels now like our CSA food is coming from so far away.  I think I was reacting to that when I talked my husband into cooking a wholly-local breakfast last weekend.  The star of the meal was homefries made from potatoes we dug ourselves in November and diced peppers that I froze in September, both from our summer CSA.  Although he used non-local spices (what locavores sometimes refer to as Marco Polo spices), he used Vermont butter rather than oil from who-knows-where.  He also fried up New Hampshire eggs.  We’re very pan-New England around here.  Meanwhile, I mashed up a previously-baked butternut squash (summer CSA again) with New York maple syrup and more Vermont butter.  To cap it off, I remembered to take a photo.

We got a giant sweet potato a couple of weeks ago and I’m finally remembering to share photos of it.  The tiny white potato is one of the ones we dug ourselves.  We were so excited to find anything left underground, after so many other people had been harvesting before us in that same field.

Week 35: January 20 – 26

In our CSA share this week we all got the usual carrots (MA), red potatoes (VT), white potatoes (NC), sweet potatoes (NC), apples (MA), and oranges (FL).  Less usual, we all got parsnips (origin unspecified) and green beans (FL).  It was the other couple’s turn for chard (FL) while we got collard greens (origin unspecified).  We got the green leaf lettuce (FL) while they took the dandelion greens (origin unspecified), because their bunnies love them and we humans aren’t so impressed.  We got the avocado (FL) and celeriac (MA) while they got the cherry tomatoes (FL) and jar of pickles (MA).

From Massachusetts:  only the apples, carrots, and celeriac.  Maybe the parsnips.  It’s a good thing I didn’t sign up to do the Dark Days Challenge.  Next year we’ll have done better storing our own.  I noticed my copy of Animal, Vegetable, Miracle lying around, and I opened it up to the January chapter.  In it, she takes stock of how much food her family put by.  Granted, we don’t have kids, but we’ve still been operating on entirely the wrong order of magnitude.  I’m estimating that we need to store 150 to 200 units of vegetables to get us from November through May.  (This is comparable, in seven months, to what we consume in the five months from June through October.)  One unit could be one bunch of kale, or one large eggplant, or a pound of green beans.  Usually one unit gets one freezer bag but sometimes we put two units of the same thing into a bag together.  This year we seem to have frozen only about 25 units of vegetables, not counting tomato and tomatillo sauces, too.  Our storage vegetables (squashes, root vegetables, cabbage) were another 55 units of vegetables going into winter, bringing the total to about 80 units, or halfway there at best.  So… maybe not the wrong order of magnitude, just not nearly enough.

A CSA that draws so much from Florida is not our answer.  It’s fun while it lasts, though.  I can’t remember when we’ve eaten this much raw food mid-winter.  In addition to the oranges, one of the apples was good enough to eat raw.  I think it was a Fuji.  The avocado was, of course, also raw.  We cut it in half, one half for each of us, then put a little lemon juice and salt into the cavity, and eat it with a spoon.  The lettuce has been good raw, too.  Some of it was in sandwiches, some of it was on a plate with dressing.  The celeriac will be good raw, too, especially if I get to it while it’s still fresh.  I might do matchsticks in a dressing of some sort, or I might do bigger sticks (think carrot sticks) served with a dip made from plain yogurt and spices.

The collards we cooked with black beans as usual, with olive oil, garlic, salt, and dried basil, cumin, and cayenne.  I know people do other things with collards, but I like this preparation too much to forgo it when we have just one bunch of greens.

Week 34: January 13 – 19

The longer our winter CSA goes on, the more I’m impressed with the variety and anti-impressed by how much of the food comes from North Carolina and Florida, both of which are outside my foodshed.  I guess it depends on what the alternative is.

This year, we simply didn’t have enough vegetables put by to get us through much of the winter, even if we had eaten (or processed and frozen) all the turnips and squash before any got rotten.  That means the alternative to a winter CSA might have been grocery store produce, either fresh or frozen.  On a recent trip to Whole Foods, which has been making a point of labeling local items in their produce section, the only local vegetables t0 be seen were hydroponic greenhouse tomatoes.  I didn’t buy any.

Next year we’ll be better about buying things at the farmers market to supplement our CSA share.  In retrospect, we neglected to realize that with more vegetables around (going from a small share to a large) we would eat more vegetables.  Plus we were trying to eat for 12 months on 5 months’ deliveries of vegetables, so even getting twice as many vegetables as we were eating wouldn’t have been enough.   (For a peek back at what we were thinking, check out my very first blog post:  Goal: No Supermarket Veggies.)

This week’s haul was the usual red potatoes, white potatoes, sweet potatoes, carrots, oranges, and apples, all of which we divided evenly between the two couples.  We also both got green beans and lettuce (red leaf for us, green leaf for them).  We got a green pepper, they got onions.  We got cherry tomatoes, they got avocados.  We got chard, they got some other leafy green but I can’t remember which.

Breaking it down by location, here’s what we got:

• Massachusetts:  apples, carrots, and onions
• Vermont: red potatoes
• North Carolina:  white potatoes and sweet potatoes
• Florida:  lettuce, tomatoes, avocados, pepper, chard, green beans, and oranges

It’s gotten more and more skewed southward with each passing week.  By the end of March, when the CSA ends, I wonder if everything will be from Florida!  That will leave us two months to get through from just our freezer before the farmers markets start up again at the end of May and beginning of June.  Thinking about that now feels a little odd.

The cherry tomatoes joined rounds of zucchini (July, frozen in week 8) and cubes of Italian eggplant (probably August, frozen in week 13, but the label had fallen off) in a sautee to go over pasta.  It was summer in a skillet.

Freezing zucchini and eggplant had been an experiment. I am pleased to report that the texture of the frozen vegetables was just about perfect, so next summer I’ll confidently freeze more zucchini and eggplant.

On the same theme, we used the second tub of sugar-macerated sliced strawberries (June, frozen in week 5) to make what just might be world’s most delicious ice cream as my special birthday treat (yeah, that was why the party, too).  Unfortutately, we hadn’t left the ice cream maker’s freezer cannister in the freezer long enough so the freezing process didn’t go quite right and the texture wasn’t what it should have been.  But the flavor, oh the flavor!

We used the green beans in Moosewood’s version of Hunan sauce again, with tofu as usual.  That ends up being just two servings.  With my parents coming to dinner, we needed more food than that.   What else could go in?  A second block of tofu, certainly, but what about more vegetables?  We didn’t have any more green beans.  Carrots didn’t seem quite right, nor squash, nor potatoes.  Cabbage, though, would work just fine.  One of the heads we’d gotten at a late farmers market in November had some moldy outer leaves and was a good candidate for getting used up.  After those leaves were removed, I quartered and sliced the cabbage, and it went into the stir-fry with the green beans and tofu.  It worked, mostly.  I cooked the green beans a little too long before adding the cabbage, and something about the liquid from the cabbage or the fullness of the wok, or maybe just my failure to give the sauce a final stir, kept the sauce from thickening the way it was supposed to.  The balance of flavors was good, my parents seemed pleased, and there were leftovers!

How a Locavore hosts a party

How does a locavore host a party?  I had the fun of answering that question last weekend.  In the winter, I can’t simply go to the farmers market and buy more food.  What we have is what we have.  Party vegetables – the kind you can eat as finger food with dip – are in short supply in the winter.  We have plenty of carrots, but I was feeling a bit selfish about my one celeriac and one (albeit Florida) pepper.  Given the constraints, I got as close as I could.

I spent a lot of time wandering around my grocery store looking at labels.  Apple cider was easy, and we served it both hot (mulled with spices) and cold.  As usual, it was from Carlson Orchards in Harvard, MA (about 30 miles away).  One of the ways I could identify other local foods was by the KVH kashrut symbol they bear.  In many parts of the country, there are local organizations that certify local factories as kosher. If you’re in another part of the country, you might find a local kosher symbol in this list.

We served pita triangles with hommus to dip, both made by Joseph’s Middle East Bakery, based in Lawrence, MA (25 miles away).  We served a selection of cheddar cheeses from Cabot, VT (190 miles) with organic crackers from Whole Foods.  We shredded some of the cheddar and baked it between corn tortillas from Cinco de Mayo bakery in Chelsea, MA (5 miles) to make large batches of quesadillas, which we cut into quarters and served fresh from the oven with organic salsa from Whole Foods.  Our guests really liked those!  We also put out a few varieties of River Queen nuts processed in Everett, MA (5 miles).

I also bought, but never put out, chocolate candies from NECCO (New England Confectionary Company) now in Revere, MA (10 miles), and Madeleine cookies from Superior Cake Product in Southbridge, MA (60 miles).  That was because we were too busy eating Hood ice cream from Lynnfield, MA (15 miles) with cake baked and brought by a friend.  Another friend brought a delicious strawberry cordial, homemade with strawberries she picked last summer.

Because the party spanned supper time, we offered guests a choice of two soups, both pureed and incidentally both vegan:  a bright squash-pumpkin-apple soup seasoned with curry and other spices and a creamy white cannelini-potato-turnip soup loaded with thyme.  Recipes are below.  Using our bread machine, we made a choice of breads, too:  a whole wheat (well, half whole wheat, half white bread flour) and a garlic and herb white bread.  As always, the whole wheat flour was Whole Foods organic, and the white bread flour was King Arthur, from Norwich, VT (130 miles away).  To make the garlic bread, I added lots of chopped garlic, some garlic powder, and dried herbs like rosemary, oregano, and parsley to the bread machine after the water and before the flour.  I also doubled the amount of oil to 4 tablespoons (1/4 cup) up from the usual 2 tablespoons.

The squash soup used the good parts of three butternut squash and one pumpkin that were all showing rotten spots.  Because squash is so dense, it’s very easy to cut away the bad part and be left with good.  I think the three squashes had good parts equivalent to two whole squashes.  The pumpkin was nearly all good.  I seeded, peeled, and chunked them, and tossed them into a stock pot.  Six apples, cored and chunked, also went into the pot.  An onion would have been good in there, but I never trust myself to cook them well enough for me to be able to eat them.  I put in enough water to nearly fill the pot, but in retrospect I should have just covered the vegetables to end up with a thicker soup.  I spiced the soup with curry, cinnamon, turmeric, cardamom, coriander, and ginger, and of course salt.  Maybe something else I’m forgetting, too.  I pureed the whole thing before serving.

I was particularly pleased with how the cannelini-potato-turnip soup came out.  I started with dried cannelini.  After soaking 1 1/2 cups of them overnight, they had swelled to about 4 cups.  Those went into a saucepan with half a bulb of garlic (4 cloves, each cut up) more than enough water to cover.  After the beans had simmered for more than half an hour before I added 5 small turnips (5 ounces) and 8 small potatoes (16 ounces), all chunked.  In the process, I discovered that worms and rot had destroyed another 5 turnips, which had to go straight out to compost.  Between soup and compost, the last of the turnips we harvested ourselves this fall (at our summer CSA farm) are gone.  But back to the soup, because wormy, rotten vegetables are gross.  The soup was an excuse to use up the rest of the thyme we had gotten from our winter CSA.  It worked.  The only other seasoning I added was salt (one rounded tablespoon) and pepper (about 10 grinds).  When I pureed the soup, it seemed too thin.  Then it sat in the refrigerator overnight.  Even after it was reheated, it wasn’t too thin.  It was thick, creamy, delicious, filling, vegan, and used up both turnips and thyme.  I’ve found a winner!

Belatedly, I know, here are photos we took on the farm on the day in November when we picked those turnips, and brought home those squash as well.