Filed under: CSA, Goat Cheese Recipes, October CSA, Recipes | Tags: Add new tag, Albuquerque CSA, All Natural Goat Cheese, Cedar Crest CSA, Chevre, Edgewood CSA, Eldorado CSA, Fat Boy Coffee, Goat Cheese, Gourmet Basket, New Mexico Goat Cheese, New Mexico Tea Company, Nubian Goat Cheese, Old Windmill Dairy, Old Windmill Dairy CSA, Pasta Divina, Pumpkin Soup Recipe, Santa Fe CSA, Schwebach Farm Pumpkins, Tierjera CSA
Halloween is less than two weeks away. Pumpkins are everywhere this time of year. If you are looking for something to do, check out the Happy Pumpkin patch just South of Estancia or McCalls in Moriarty. At McCalls there is a corn field maze to wonder through. I believe they also offering hay rides.
In this weeks Gourmet CSA box we have:
New Mexico Tea Company Tea or
Fat Boy Coffee
Vine Ripened Tomatoes
Schwebach Farm Pumpkin
Schwebach Farm Onions
Dukes Raspberry Bar-b-Que Sauce
New Mexico Potatoes
2 Old Windmill Dairy cheeses
Fresh Package of Pasta from Pasta Divina
Here are some suggestions of how to prepare the harvest from this weeks box.
Spicy Pumpkin Soup Recipe
4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin* or cook your fresh Schwebach pumpkin and puree until smooth
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
5oz Old Windmill Dairy ExtraOrdinaire
1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted Pinon Seeds.
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.
Under farmers blog you may find your weekly newsletter and recipes. Also if you would like to renew your csa or see what other goodies we offer please check out our online store. http://www.theoldwindmilldairy.com
Food for Thought
“Do not follow where the path may lead. Go, instead, where there is no path and leave a trail.”
Ralph Waldo Emerson
I often ponder this weeks quote as we tread into new territory in our lives. We truly hope you enjoy this weeks recipe.