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If you have suggestions for recipes, feel free to email
csa@derifarm.com.
Enjoy local flavor in winter, with stored root vegetables.
Curried Cabbage Soup
source: Michael & Abbie McMillen, Harborside Maine
3 cored, sliced apples
1 can chick peas (or about 1 1/2 cups fully cooked chick peas)
2 large onions, diced
1 heart of celery, diced
1/2 head of large cabbage, sliced (about 3 pounds)
5 carrots, peeled and sliced
1 quart tomatoes, preferably home canned, crushed
olive oil
8 cups half-strength chicken broth (vegetable broth can be substituted)
3 Tbsp mild curry paste
2Tbsp turmeric
2 cloves of garlic, sliced
Saute the onions, carrots, and celery in olive oil until the carrots
are medium soft and the onions are yellowed. Add cabbage, saute.
Add tomatoes and chicken broth, curry, turmeric and garlic. Bring
to a boil, turn down and simmer 1/2 hour. Then add chickpeas and
apples and simmer, stirring, 20 minutes.
Curried Winter Squash Soup (with variations)
source: Michael & Abbie McMillen, Harborside Maine
1 squash, preferably Buttercup variety, peeled, seeded and cut into 1
to 2 inch chunks
6 large shallots (or two onions), cut up
1 quart tomatoes, preferably home-canned
6 - 8 capfuls of olive oil - about 1/4 cup
3 c. chicken broth (or vegetable broth)
2 heaping Tbsp. mild curry paste (add one at first, taste, and add
second if you want more.)
water enough to cover the squash
Saute shallots in oil, add tomatoes and cook 10 minutes or until
amalgamated. Add everything else, simmer until the squash is soft.
Run through a large screen on your food mill, or puree.
Variations:
Add 1 or 2 tablespoons of sherry
Add 1 or 2 8 ounce containers of Maine crabmeat
Add 1 can (or 2 cups fully cooked )white beans (Cannelini)
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