Tag: leeks

Seasonal Produce

While I realize this may not be the most timely of posts, it is an important one.  I was drafting the latest announcement to our members, you the owners of this Iowa Food Cooperative, and I came across a message I had sent early in the year. It was intended to address the concerns around sparse picking in the way of vegetables, and greens.  I recall I checked ‘the Google’ and quickly found a great resource: The National Resources Defense Council (NDRC) has created a great listing by state. In that long-ago email, I posted this same link to Iowa’s in season produce.

As my wife & I have become increasingly dependent upon seasonal food and days get colder, I begin to think about pumpkin-pie and apple cider, and Turkey. Oh yes! Thanksgiving is just around the corner! Our stairs have become an impromptu root-cellar. I have big feet, and I’m always afraid I’m going to make some accidental mashed potatoes as I head downstairs.

According to the NDRC this is what we can look forward to this season:
Apples, Broccoli, Brussels Sprouts, Bunching Greens, Cabbage, Carrots , Celery, Collards, Garlic, Head Lettuce, Kale , Kohlrabi , Leeks, Lettuce Mix, Onions , Oriental Greens, Ornamental Corn, Parsnips, Potatoes, Pumpkins, Raspberries, Snap Peas, Snow Peas , Spinach, Turnips, and Winter Squash.

Lots of good stuff in there. I look forward to this fall season as a close to my first year as board-member and I believe 4th year as conscientious consumer of local foods. What I mean by that is that I have been a fan of the idea for some time, it was about 4 years ago now that Lori introduced me to the bounties of Turtle Farm CSA, an IFC Member by the way, and her passion for ‘Good Eats’ (a nod to Alton Brown there).  Well I’ve rambled enough. Here’s to a wonderful upcoming season of thanksgiving. Support your local farmers, and lets not forget those artisans, makers of things too.

Butternut Squash Soup

Butternut Squash Soup
Recipe Type: Entree
Author: Coryanne Harrigan
  • 1 medium to large butternut squash
  • 3 T. unsalted butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 t. minced fresh ginger
  • 6 c. chicken or vegetable stock
  • 1 ½ t. salt
  1. Preheat oven to 400 degrees.
  2. Halve and seed the squash.
  3. Oil a baking sheet and place the squash on it cut-side down.
  4. Bake until it can be easily pierced with a fork, about 1 hour.
  5. Let cool, then scoop the pulp from the squash skin and discard the skin.
  6. Melt butter in a soup pot over medium-low heat.
  7. Add leeks and ginger and cook, stirring, until tender but not browned.
  8. Stir in the squash pulp along with 4 c. of stock; bring to a simmer and cook for 20 minutes, stirring occasionally and breaking up the squash with a spoon.
  9. Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.
  10. Return to heat and stir in remaining stock and salt.
  11. Heat through and serve.