Novmeber 1st, 2008 newsletter

Bardstown Road Farmers’ Market

Sarah’s Corner

From our friend Sarah Fritschner

“The first freeze” tempts a dramatic reaction among locavore types. We imagine the end of all things vibrant and fresh, the beginning of all things rooty or stored.

Still, potatoes are my most prevailing reality right now. It is clear that it will be a while before pasta, grits and rice are featured in a meal at my house. I have so many pounds of potatoes that I’ve taken to boiling them in chicken broth with some herbs, blending the mixture and calling it soup – especially good with dried tomatoes, chipotle chile and a little cheese blended in.

1 medium onion

3 tablespoons olive oil

2 large cloves garlic, minced, about 1 teaspoon

1 jalapeno pepper, seeded and minced, or to taste

1 pound potatoes, cut into 1-inch pieces or so

14- to 16-ounce can crushed tomatoes

½ cup minced fresh parsley

¼ cup coarsely chopped imported black olives or stuffed green olives

2 ounces crumbled feta cheese (about ½ cup)

Mince the onion. Put olive oil in a wide, deep skillet over medium-high heat. Add onions and cook, stirring occasionally, about 10 minutes. Turn the heat down if the onions begin to brown. Add garlic and jalapeno and cook another minute or so. Cut up potatoes and add them to the pan. Cover and cook 20 minutes, stirring occasionally, or until potatoes are tender. Add tomatoes, parsley and olives and cook 5 minutes more. Put potatoes in a serving bowl and sprinkle with feta cheese. Serves 4.

Curried butternut squash soup

2 tablespoons butter

2 onions, sliced

1 carrot, peeled and sliced

1 tart apple, peeled, cored, and sliced

1 tablespoon curry powder

1 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground cayenne pepper

2 pounds butternut squash, peeled, seeded and cut up

1 sweet potato (about ½ pound), peeled and sliced

6 cups water

Melt the butter in a large saucepan over medium heat. Add the onions, carrot, and apple and cook over medium heat until the onions are translucent, about 15 minute, stirring occasionally.  Add the curry powder, salt, cinnamon, cloves, cayenne, squash and sweet potato. Add water and bring to a boil over high heat. Reduce heat and cover, cooking for 45 minutes or until the vegetables are tender.

Put the soup in a blender container (this should be done in batches) and blend until smooth. Reheat to serve, adding water to get desired texture. Serves 6.