So I’ve had an exceptionally exciting week, participating in an Arts Fest in Cumberland and starting a school on an ambitious recycling program. Coming back to the farm is always a welcome break, and back to normal.
Here’s what we have for this week
6. Butternut Squash
7. Lima Beans in the shell, they will need to be shelled
8. Snap beans- if there are enough in good enough shape- last week if we get them at all.
9. Citrus Basil for a fantastic salsa
Butternut Squash Bisque
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter (optional)
- 1/2 cup diced onion
- 3/4 cup diced carrots
- 4 cups peeled and cubed butternut squash
- 3 cups vegetable stock
- salt and ground black pepper to taste
- ground nutmeg to taste
- 1/2 cup heavy cream (optional)
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Easy Citrus Salsa
3 tomatoes diced
1 clove of garlic minced
1/4 cup citrus basil finely chopped
salt and pepper to taste
In a skillet saute the onions, garlic and tomatoes until the onions are clear. Add the basil and salt and pepper and sautee an additional 2-3 minutes. Transfer salsa to a bowl and chill for at least 2 hours before serving.
Okra and Lima Bean Masala
3-4 tender okra
1 large onion, sliced into thin wedges
1 tsp. whole cumin seeds
1/2 tsp. mango powder
1/4 – 1/2 tsp. red chilli powder
1/2 tsp. coriander powder
1/4 tsp. turmeric
1-3 tsp. garam masala (I usually have a hard time sourcing garam masala, so I sometimes just skip this ingredient it is still yummy!)
2 large, ripe tomatoes, chopped (about 3 cups)
1 cup fresh baby lima beans
1 1/2 cups water
salt to taste
Trim the tops of the okra and cut into 1 to 1-1/2 inch pieces. If the okra is small, you should just cut it in half.
In a large non-stick pot, sauté the onion until it begins to brown. Add the cumin seeds and sauté one minute more.
Add the mango powder, chilli powder, coriander, turmeric, and garam masala. Stir and cook 1 minute. Add the okra and cook for 2 more minutes.
Add the tomatoes, lima beans, and water. Cover and simmer on low heat until limas are tender. Fresh beans take up to an hour to cook.
After the limas are tender, remove the cover, add salt if desired, and cook uncovered for 5 minutes. Serve hot over rice or other grain.
Mark Your Calendars!
We are planning to have our annual farm to table dinner on October 14th for our share holders. This is a wonderful time to get together and share the harvest, prepared for you right on the farm. I am still planning the menu, and will follow up with details as we get near. We will have our dinner in the green house at 5:00 pm. We will have meat, vegetarian and vegan options for all to enjoy, and as always, everything but the salt and pepper will be grown here. I look forward to this wonderful end of the season event, and the opportunity to say thank you for supporting us!
4 thoughts on “Week 17 Butternut Squash, Okra and Lima Beans”
Love the Gala apples!!!
I have never been able to handle lima beans but just maybe in a recipe like this. Think I’ll ease into it with great Northern.
Tammy, I never liked lima beans either until I started growing fresh ones in the garden. I don’t know if I phsyche myself into thinking they are better, or if they actually are, because they do seem to have a sweeter flavor fresh picked and shelled. Doesn’t everything though?