Butternut Squash Soup

Here’s the recipe for the soup that we served at the market today. We ran out of printed recipes at the market and we promised to post it for you here. Happy Thanksgiving!

 

Ingredients:

2 butternut squash ~ about 2 pounds
1 tbsp olive oil
2 tbsp butter
1 yellow onion - chopped
3 garlic cloves - minced
2 cups chicken stock
1/2 tsp freshly ground nutmeg
1 14 oz can of coconut milk
salt and pepper

Directions:

Preheat oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Brush the cut side of the squash with the olive oil and sprinkle with salt and pepper.
Place on a baking dish, cut side up and roast for 45 minutes or until fork tender. Remove from the oven and let them rest until they are cool enough to handle. Scoop the flesh out of the skins. Discard the skin and set the pulp aside.
Melt the butter in a soup pot over medium high heat. When the butter starts to sizzle, add the onion and garlic along with a pinch of salt. Saute' until golden - about 10 minutes. Add the squash and the chicken stock. Bring to a boil. Then reduce the temperature, cover and simmer for 30 minutes. Turn off heat and allow the soup to cool a bit. Working in batches, puree the soup until very smooth and return to the pot. Bring back to a simmer and stir in the nutmeg. Then slowly stir in the coconut milk. Season with salt and pepper.

Recipe from: at the farmers’ market

November 14th

Hudson Valley Seed Library will visit the market this Sunday with their Heirloom Seed Art Pack Collection. Each packet is contains a generous helping of heirloom seeds and each one has been designed by a New York artist. Their gift baskets are perfect for the gardener on your list.

 

Buckwheat Bridge Angoras will join the market on Nov 14 & 21. They are a small, family owned and operated farm in Elizaville where they raise Angora goats and Cormo sheep. The wool and mohair fiber from these animals is processed on their farm using solar and wind power in a cottage industry size mill. They will have raw fleece, washed fiber, dyed fiber, roving, yarn, socks and more.

Stop by to order your Thanksgiving bird. Quattro’s has everything from Domestic, Wild and Heritage Turkeys to Goose, Pheasant or Duck.

Turkey Photo by Flickr user tuchodi

November 7th

*NEW THIS WEEK* FRESH CRANBERRIES

Breezy Hill Orchard will have fresh cranberries for the next 3 weeks from The DeGrenier Family at Willows Cranberries in Wareham MA

Here’s a tasty recipe for cranberry sauce.

Now is the time to order your Thanksgiving turkey.

Stop by Quattro’s Poultry Farm booth to reserve yours.

This year during the month of November, the market will feature

Hudson Valley Craftsmen and Artists

All of these Hudson Valley artists use locally sourced agricultural materials in their work.

We are awed by their creations and we think you will be too.

This Sunday the The Elmendorf Hand Spinners will demonstrate the art of wool spinning using locally sourced wool.  Knitting demonstration as well.

 

We also welcome Todd Young of Living Edge Designs, specializing in furniture made from the wide variety of hardwoods found in the Hudson Valley.

Grayworks Design will join the market with their lovely carved wooden bowls and Footed Plattes™ made using locally and sustainably harvested or salvaged hardwoods.

The Rhinebeck Farmers’ Market set of greeting cards makes a great holiday gift or a wonderfully unique hostess gift for those of you that will be visiting friends or relatives for the holidays.

The set includes eight lino-cut images of our most popular t-shirt designs over the years.

$10 for a set of 8

All proceeds will benefit the farmers’ market. Designed by Gina Palmer.

Remember

This year the market will operate all winter.

Beginning Dec 5th, the market will move inside the Rhinebeck Town Hall at 80 East Market St and operate on alternate Sundays from 10am – 2pm

Check our website for details and a full list of participating vendors

Wheat Bundle from The River Garden Flower Farm. Perfect for your Thanksgiving table.

Wool Spinning Photo David Wilmot / Turkey Photo by Flickr user tuchodi