Community Food Collaborative:
Delicata squash (Covilli Organic Vegetables--Mexico)
Blood oranges (Sundance Natural Foods--Oceanside, CA)
From the recipe archives of Full Belly Farm in Capay Valley, CA
Curried Carrot Soup
2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
3 1/2 cups chicken or vegetable broth
2 pounds carrots cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro for garnish (optional) (Try topping the soup with your broccoli microgreens. Yum!)
Heat butter in a Dutch oven or large (4 to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
Add the broth and the carrots and bring to a boil. Reduce heat, cover, and simmer until carrots are tender about 20 minutes.
In a blender, purée soup in batches until smooth. Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
This soup can be served chilled.
From The Moosewood Restaurant Table cookbook by the Moosewood Collective; modified for Delicata squash
Winter Squash and Red Bean Mole
Serves 4 to 6
2 TBSP olive oil
1 1/2 cups chopped onions
1 TBSP minced or crushed garlic
1 TSP ground fennel seeds
1 TSP ground cinnamon
1 TBSP chopped fresh thyme OR 1 TSP dried thyme
1 1/2 TSP salt
1/2 TSP ground black pepper
1/3 cup chopped celery (You can also substitute for the carrots in your box for an extra fresh crunch!)
1/2 cup seeded and chopped poblano peppers (Can substitute for jalapeno peppers, if poblanos unavailable.)
1 1/2 cups seeded and chopped bell peppers
3 cups diced delicata squash (bite-size cubes)
1-14 oz can diced tomatoes
1 1/3 cup water
2 TBSP pepitas (pumpkin seeds)
1 TBSP sesame seeds
1-15oz can of red kidney beans, drained
1 TBSP finely chopped chipotle peppers in adobo sauce
1 1/2 oz bittersweet chocolate
1/2 cup chopped fresh cilantro
In a heavy-bottomed pot on medium heat, warm the oil. Add the onions, garlic, fennel seeds, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant. Stir in the squash and cook for a minute or two more. Add the tomatoes and water to the pot, cover, and bring to a boil. Reduce the heat and simmer for about 10-15 minutes, or until the squash is tender.
Using a spice grinder, mini food processor, or, if you have the patience and upper body strength, a mortar, and pestle, finely grind the pepitas and sesame seeds. When the squash is tender, stir in the ground seeds, kidney beans, chipotle to taste, and chocolate into the stew. Simmer for 10 to 15 minutes. Stir in the cilantro.
From BiRite Market's Eat Good Food cookbook by Sam Mogannam and Dabney Gough
Blood Orange Granita
Makes 1 Quart
6 TBSP sugar
1 1/2 cup plus 2 TBSP water
2 1/4 cups freshly squeezed blood orange juice
2 TBSP freshly squeezed lemon juice
1/8 TSP kosher salt
In a small saucepan, combine the sugar and water and whisk to blend. Cook over medium-high heat just until the sugar dissolves. Let cool slightly, then combine with the orange juice, lemon juice, and salt in a medium bowl. Whisk all the ingredients together and pour an 8 or 9-inch baking dish (or similar vessel).
Freeze uncovered until the ice crystals start to form, about 1 hour. Stir the mixture with a fork to break up the crystals. Return the dish to the freezer and stir every 30 minutes until the mixture is icy throughout, 2 1/2 to 3 hours total.
At this point, you can transfer the granita to a resealable container and store in the freezer for up to 2 weeks. Break up the mixture with a fork just before serving.