I’m busy getting ready for our yoga and lifewriting women’s winter respite tomorrow, but I want to share a link to a fun article that includes our farm by food writer Cindy Sutter in the Boulder Daily Camera. John and I had to chuckle at Cindy’s mid-winter weariness for squash and roots. We’d probably feel the same way if we didn’t have fresh arugula in our greenhouse for salads and sandwiches and delicious Winterbor kale under row cover out in the field (when it’s not covered with snow) for stir-fries and soups. Those greens add a lot to our winter cuisine.
We also make our “sundried” (dehydrated) tomatoes a regular part of our diet. Now that the chickens are laying again (they take some time off for the shortest winter days), we’re back to sundried tomato omelettes with herbs (even fresh rosemary from the greenhouse) and chevre. It’s true that our winter meals are less varied than meals the rest of the year, but that’s part of the way we simplify our lives in these darker, colder days.
Even in the midst of winter, we’re thinking about spring here at Stonebridge. The onions are poking up in the greenhouse flats and the seed order has arrived.
At last Saturday’s ditch meeting, we were assured that we’d have water by May 1st, if not before. The St Vrain river will be re-connected to our irrigation ditch (with our annual ditch fees going up 200% for the next 27 years!). The snowpack is heavy, which any other year would be great news. This year, spring run-off in the damaged river channel worries all of us, but we are happy to have snow levels up again. We know some Boulder County farmers are facing much more difficult situations following the flood. We can’t help but be grateful that our farm fared as well as it did. Farming is a tenuous undertaking in any year, but farmers are a hopeful lot. As I said at the end of the Camera article, farming is forgiving because you get to start over every season.
If you’ve still got winter squash in your pantry, here’s the recipe for the soup I’m making today for our respite tomorrow. I know it’s not as authentically Thai as it could be, but it’s still wonderful and warming and very adaptable, perfect for a nourishing January meal. And your house will smell amazing while it’s simmering!
Thai Butternut Soup
I put my sliced lemongrass rounds in two large mesh tea balls and immerse those with the squash as it simmers. That way, I don’t have to strain the soup. I didn’t want to strain it because that’s a hassle and I don’t want to lose any squash texture. I also put my lime zest in a mesh ball. I use a Stonebridge blended chili powder to taste. You could use whole Serrano chilis instead, removing before pureeing. An immersion blender works like a dream for this soup. You could also transfer in batches to a food processor or blender.
1 large onion, coarsely chopped
2 garlic cloves, minced
1 heaping tablespoon minced fresh ginger
3 Tbl olive oil
3 pounds butternut squash (1 very large squash or 2 medium), peeled, seeded and cut into 2-inch cubes (about 6 cups) . To peel, slice in rounds first and then, laying the rounds flat on the chopping board, slice the skin off the edge of each piece by moving the knife around the round.
1 cup dry white wine
10 cups vegetable broth (2.5 32-oz boxes of an organic brand, perhaps more depending on desired thickness)
2 stalks lemongrass, coarsely sliced or chopped (see note above)
Zest of one lime
1/3 cup fresh lime juice (I use two large limes, room temp and squeezed in my 1940s juicer)
1/4 cup fish sauce
3/4 tsp salt or to taste
Ground pepper to taste
1/2 tsp hot pepper powder or to taste
Cook the onion, garlic, and ginger in the olive oil in a large, heavy pot over medium heat, stirring occasionally, until golden. Add the squash pieces and wine; boil, uncovered, until wine is reduced by half, about 5 minutes.
Stir in the broth and simmer, covered with a little venting, until squash is tender, about 45 minutes. (Here’s when I immerse my tea balls of lemongrass and zest so they simmer with the squash, removing them when the squash is tender).
Puree the squash mixture well with an immersion blender or in food processor. Return to pot and blend/stir in lemon grass & lime zest (still in strainers, if using) lime juice, fish sauce, chili powder or chilis, and salt and pepper. If you’d like it a little thinner, add some more veggie broth.
Simmer 20 minutes with the lid slightly open.
Season with salt, hot pepper powder, and regular ground pepper to taste. Freezes well.