Share List for October 15, 2008

Pasta, 10 oz,
biodynamic whole wheat flour
1 watermelon
5 corn
1 lb dates
14 oz Asian Greens and/or salad mix
1 tat soi
1 squash, small
1 celeriac (celery root)
2 peppers
little dill and/or habanera peppers (we'll do our best to distribute among all members)
The weather is warm and we're getting warm weather food! The watermelons and corn come from a surplus end-of-season harvest from our organic farmers friends in Pennsylvania. So have the watermelon soon. Supposed to go down to 60's this weekend. Celeriac, celery root, is a lovely, aromatic vegetable which can be a wonderful addition to soup, steamed sliced and added to salad or julienned or grated and had raw in salad or with vinaigrette. Please pass around your recipes. We have this every year so please make friends with it! Even if it looks weird to you at first. Tat soi is a type of Chinese cabbage. Hurray for greens again!Asian Greens are delicious and nutritious raw combined in a salad. Can also stir fry Asian Greens or add to a casserole or... over pasta with olive oil. but, really, they're so good raw!

Butternut Squash-Sweet Potato Ginger Bisque

INGREDIENTS
1 (about 2 pounds) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or veggie stock, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste

DIRECTIONS
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.

Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

Parsnip Information

It is parsnip season again and for all of you wondeing what to do with them, how to store them and the best way to cook them, Cooking Light magazine has a helpful guide:
http://www.cookinglight.com/cooking/cs/allabout/package/0,14343,1843353,00.html