Posted 1 week ago
Posted 1 week ago
Winter Squash Soup
I love this soup! The first time I made it, for a single batch, I used an acorn squash and a sweet dumpling squash. The next time (pictured), I made a double batch with an acorn squash, a butternut squash, and a small pie pumpkin. Both were fantastic and made satisfying packed lunches.
Directions: Cut two small squash in half and place cut side down in a baking dish with some water in the bottom. Bake at 400 degrees for 45 minutes or until tender.
Chop and sautee an onion and a carrot. Prepare three to four cups of chicken or vegetable stock. (I made mine with chicken base. To cut sodium, use water instead and salt to taste when serving.) Place the onion and carrot in a blender or food processor with stock to cover. Blend until smooth. Pour into saucepan or stockpot on low heat. Scoop out baked squash meat and place in blender, again with stock to cover. Blend until smooth and add to pot. Add salt, pepper, and 1/2 teaspoon of nutmeg and stir until combined. Simmer for an additional 15 minutes.
Serve with freshly ground pepper, sour cream, and homemade bread.
Posted 2 weeks ago
Snacking Nation
Apparently, we have collectively decided as a culture that it is impossible for children to take part in any activity without simultaneously shoving something into their pie holes.
Posted 1 month ago
The Facts about Food and Farming
LATimes.com - Let’s not join one of the armed camps deeply suspicious of one another shouting past each other.
Posted 1 month ago
We rarely order pizza anymore, since Ben makes pizza like this at least once per week…
Posted 5 months ago
Recipe: Swedish Berry Cobbler
This recipe appeared recently on Mat och annat gott, a food blog written by three Swedish ladies - my former roommate Karin, her mom, and her sister. The blog often features cakes, pies, and cookies, and when I saw this cobbler, I had to try it. It’s unbelievably easy, tastes amazing, and even looks really pretty without even trying.
Of course, Karin made hers with a pail of summer redcurrants she picked in the forest that day (in true Swedish style), but I had to settle for a bag of mixed berries from the store. Delicious anyway!
Directions: Grease and flour an 8-inch square baking dish or other small pan. Melt 6 tablespoons butter and gently stir in 1 cup sugar, 2 eggs, and 1 cup flour until combined. Pour into baking dish and let settle into all corners. Pour 1 to 2 cups of berries on top in the center. Bake for 25-30 minutes at 350°F.
Karin recommends serving with vanilla ice cream. I’ll add that serving it with coffee also makes a breakfast worth getting up early for.
Posted 6 months ago
Posted 7 months ago
Week 16: Land reclaimed. Before we go away for three weeks, we thought we’d do our best to clear out the weeds. Hopefully it won’t be completely unmanageable when we get back. Looking forward to Season 2, as well…what to plant for the fall?
Posted 7 months ago
Organic?
I’m a fan of Marion Nestle, and this column is a great example of why. Any questions about organics and the organic industry? They’re probably all answered right there.
Posted 7 months ago
Week 15: Besides the weeds, we have two tomatoes and a habañero pepper back in business in addition to the cucurbits and sunflowers. I’ll do some weed-clearing this week.
...you must first invent the universe. (Carl Sagan)
Food, science, food science, and recipes.
My other blog: Daily Abney
