Good morning CSA! It’s hard to believe that we are halfway through the month of January already. We have 2 weeks left of CSA, we hope you have been enjoying your produce and continue too for the remainder of the session. For those of you who have requested a voucher, look for them in the mail in the coming week.

Have a great week!

SMALL BOX: 3/4 pound Carrots, 2 Onions, 1pound of Yellow Potatoes, 2 Delicata Squash, 3/4 pound Parsnips, 1 pound Cannellini Beans, 2 Garlic, 3 Apples.

MEDIUM BOX: 1 pound Carrots, 3 Onions, 2 pound Yellow Potatoes, 3 Delicata Squash, 1 pound Parsnips, 2 pound Cannellini Beans,  4 Garlic, 4 Apples.

LARGE BOX: 1 1/2 pound Carrots, 4 Onions, 3 pound Yellow Potatoes, 4 Delicata Squash, 1 1/2 pound Parsnips, 3 pound Cannellini Beans, 6 Garlic, 6 Apples.

DELICATA SQUASH and APPLE HARVEST SOUP

INGREDIENTS:

2 tablespoon butter

2 large leeks (white and pale green parts only), chopped

1 large onion, chopped

1 large potato, peeled and cubed

2 cups cubed Delicata Squash

1 cup diced carrots

1 Granny Smith apple (or semi-tart apple) peeled, cored, and sliced 1/4″ thick

1 quart chicken stock

1/4 cup of  dry white wine (optional)

1/2 cup light cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

2 tablespoons chopped chives

METHOD:

1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 min.

2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chives.