A LOCAL FOOD CHALLENGE…
We would like to build a great recipe resource using foods only available in season in the Northeast! Let’s debunk the myth that you can’t eat locally during the winter in New Hampshire. Send us your recipes and please credit the recipe resource if you have one.
Here is a good example of a recipe using locally available ingredients either from the garden, your favorite food co-op or your local CSA.
Butternut Squash & Ginger Soup
Submitted by Laura Morrison. Serves 6-8.
(Adapted from a recipe by published in the Concord Monitor)
1/4 c. butter (Cabot butter)
1 large onion, finely chopped (winter storage)
1″ piece of ginger, grated (not local!)
2 garlic cloves, chopped (winter storage)
6 cups chicken or vegetable broth (frozen from local chicken)
3 lbs. butternut squash (winter storage)
1t ground thyme (dried from herb garden)
2-3 T. maple syrup (NH syrup)
salt to taste (Sea Salt..who knows what sea!)
Cut squash in half, scoop out seeds, and place cut side down on oiled roasting pan. Roast in 400 degree oven until soft. About 30 minutes.
Meanwhile, in large pot, heat butter and add onions, garlic and ginger. Cook over medium heat until onions are translucent. Do not let garlic brown. Set aside.
Once squash is cooked, scoop out cooked flesh (careful…it’s wicked hot!) and add to pot with onion mixture. Add broth and herbs. Bring to a boil and simmer for about 30 minutes. Puree in pot with stick blender or transfer to blender and puree. Add maple syrup.
Freezes well and so yummy! Good for you too.
This page has the following sub pages.
You go, girl! You are an inspiration to us all. Ann REALLY nice positive and friendly site, by the way.
I love local food challenges. August will be Eat Local NH month, sponsored state-wide by the NH Dept. of Agriculture and locally by many groups including the Concord Cooperative Market. Watch for details.
Regarding this recipe, I have a few comments. Storing local food for year round use is key. However onions, garlic and squash don’t do well in root cellars, they are too damp. Root cellars are great for potatoes, carrots, beets, etc., basically root crops. Apples also keep well in them, but should not be stored with potatoes. To store squash, onions & garlic it is best to keep them in cool dry places. We use the unheated closets in our entryway (they should not freeze though).
I look forward to trying this recipe.
You are right Ruth! “Root cellar” is misleading, so I changed the recipe to reference “winter storage”. We do have a root cellar in our house but I store the squash, onions and garlic in the basement room next to the cellar. It’s cool and dry. This should be encouraging to anyone who thinks they can’t store produce all winter because they don’t have a root cellar. They can keep squash, onions and garlic in any cool, dry place anywhere in their house.
I do store several bushels of apples in the root cellar with the potatoes. I make sure they are across the room from each other and that the apples are “upwind” of the potatoes. I haven’t had any problems with potatoes sprouting too early or getting soft. I have a pretty big cellar…about 10′ x 10′ so nothing is crowded.