Horse and Buggy Redux.
Another Horse and Buggy Produce post, simply because our weekly haul has been exceptional here lately. Not in terms of quantity, well there’s that (I’m still trying to figure out what to do with a pound and a half of green beans) but in terms of quality.
Swiss chard in every color of the rainbow. Stems of yellow, purple, red, and green which support leaves so tender that yesterday I had them raw in a sandwich wrap with just a few cold cuts, cheese and some Mister Mustard. Yummy. The stems were so bright I thought they belonged in my flower bed rather than my tummy. Later, I nuked the rest for 1-1/2 minutes with some olive oil, salt, and crushed red pepper. A quick twist on a classic Italian preparation for winter greens. They saute in a hot pan – me? I nuke it baby!
Fingerling potatoes – sweet and potatoey. These are extra special when sliced thin or cubed, then cooked low and slow in a cast iron pan with shallots, garlic, rosemary and some jalapeno. They actually TASTE like something, not the cardboard crap you get at Harris Teeter. I had potatoes like this for the first time in Dublin, and I was like, “Okay, NOW I get it…..”
Buttnernut squash. Two mammoth ones that roasted up nicely in the oven (400 degrees, 45 minutes until fork tender with just a little olive oil, salt, and pepper added). Took the roasted squash and made soup. So easy! Just saute some white onions in olive oil, add the squash (not the skin) and some chicken broth, puree the whole thing in a blender, then heat on the stove, adding spices and salt to taste (Me? I added pumpkin spice and just a *touch* of chipotle pepper powder for some heat on the back end). Then a quick once-around-the-pan with some heavy cream and heat for another minute, tasting as you go. Top with chestnuts you got from Horse and Buggy. Toast these in a pan for a few minutes, then grind to dust in a food processor. Do *not* attempt to roast them in the oven as they will explode – even when you take them out! (sheepish grin). Sprinkle over the soup you’ve dished into bowls. Serve with rustic country bread. Even better the next day for lunch…