Archive for September, 2010

Summer Squash Soup

Summer Squash Soup

So delicious and delicate. I didn’t use the lemon, hot sauce or cheese, but I can imagine how those ingredients would make this soup even more delectable.

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (I used the Romanesco and took the green skin off)
4 cups chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoon grated lemon peel

1. In a large saucepan, saute onions and leek in oil until tender. Add garlic and cook 1 minute longer. Add squash; saute 5 minutes. Stir in broth, thyme and salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until squash is tender.

2. Discard thyme sprigs, cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce. Sprinkle each with cheese and lemon peel.

From: Kristin Marks
(Recipe from Heidi Wilcox for Taste of Home)

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  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated sweet potato
  • 1 cup chopped walnuts

Heat oven to 350˚. Grease a 9×5 inch loaf pan.

Sift flour, sugar, cinnamon, baking soda, baking powder, and salt into a bowl. Combine oil, eggs, and vanilla in another bowl; mix well. Stir in sweet potatoes. Stir wet ingredients into flour mixture. Stir in walnuts until barely combined. Spread in pan.

Bake until toothpick inserted near center comes out dry, about 1 hour and 20 minutes. Cool on a rack 15 minutes. Run a knife along edges of pan to release the bread and invert it onto rack to finish cooling.



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2 teaspoons white vinegar
2 cups flour
½ cup brown sugar
2 ½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup quick oats (not instant)
1 cup chopped plums
½ cup chopped nuts
1 egg
2 tablespoons vegetable oil

Pour vinegar into a 1 cup measure. Add milk to make 1 cup total and let stand 10 minutes. Combine flour, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in oats, plums and walnuts.

Beat egg and add soured milk and oil. Pour all at once into dry ingredients and stir to moisten. Pour into bread pan. Bake at 350˚ for 45 minutes or until toothpick comes out clean.

FROM: Brynna, CSA Member

(Recipe found at www.cooks.com.)

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