Last week Native Offerings Farm sent out an email letting all csa members know that they harvested another bunch of greens from the greenhouse. We were all invited to go down to the farm on Saturday to pick up one final share. With visions of arugula, tatsoi, and vitamin greens dancing in our heads, Erika and I packed Aksel up and headed down to the town of Otto where the farm is situated in a long valley in Cattaraugus County. It was a gray, rainy day, but the drive was beautiful because all the new green growth of Spring glistened as it bathed in the light that filtered through the fog.
The town of Ellicottville is 9 miles northwest of the farm, so after we picked up our greens, we continued the drive and had lunch at the Elicottville Brewing Co. I picked up a growler of their American-style Pale Ale which is “Copper in color, mildly malty, and packed with citrusy Cascade hop flavor and aroma.” A quiet, peaceful day well spent. (Check out My CSA Adventure Blog)
This is one of my favorite times of year when it comes to seasonal cooking, and Native Offerings Farm has hooked us up in the squash department. I definitely see more of this dish in our Thanksgiving Day future.
This recipe is from the NY Times and it goes really well with a good old fashioned grilled cheese sandwich.
4 pounds butternut squash
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or vegetable stock
3/4 cup milk
1/2 cup heavy cream
Chopped red onion for garnish
Chervil leaves for garnish
Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
Below are some candid pictures of our walk to our CSA. We always start at my place. I live above Sweet_ness 7 Cafe. There are lots of churches in the area, and the old Lafayette High School is a formidable sight on our path! We pass lots of old houses on the west side, many of which have been fixed up quite nicely. We cross the circle at Lafayette and Richmond and enter the Elmwood Village area where we pick up our share at the Lafayette Presbyterian Church. Check out the mutant squash Erika found!