Pumpkin Leek and White Bean Soup

Pumpkin Leek and White Bean Soup
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¾ cup white beans, soaked overnight
6 cup water
2 cups winter squash, diced small
1 small potato, peeled and diced
2 small leeks, green tops and roots removed, washed and diced
½ rib celery, diced
2 tablespoons butter
1 tablespoon kosher salt
¼ teaspoon black pepper
3 tablespoons maple syrup
1 bay leaf
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2 cups of cream, milk or half and half
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Drain the beans from the soaking water and cook in the 6 cups of water until tender. Drain the beans and reserve ½ cup of beans and the cooking water. In a small pot melt the butter and sauté the leeks and celery covered over low heat until the leeks are soft, about 5 minutes. Add three cups of the bean water and the remaining ingredients except the cream. Simmer the soup uncovered for 30 minutes over low heat until the squash and potatoes are tender. Add the ½ cup of reserved beans and turn the heat off. Heat the cream (or half and half or milk if using) until boiling and add it to the soup. Remove the bay leaf and puree the soup in a blender until smooth. Serve hot garnished with the beans.
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Variation

4 tiny pumpkins, tops and seeds removed

Place a small handful of the reserved beans in each hollowed pumpkin. Pour the soup into each pumpkin and serve. Another idea for larger crowds is to serve the soup from a larger hollowed and de-seeded pumpkin.
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Garnish Idea

Toasted pumpkin seeds
Rinse the seeds from the squash, toss with a little olive oil salt and pepper and bake in the oven until golden.
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Note: if you plan on using milk or half and half, do not continue to simmer the soup after you add it. When reheating, heat the soup until it is hot but do not bring it all the way to a simmer or the soup may break.

Nutty Brussel Sprouts

Farmers’ Market Recipe
by Diane Whitten
Cornell Cooperative Extension

Autumn has definitely arrived as evidenced by the crisp air, and the appearance of Mums and Brussels sprouts at area Farmers’ Market and roadside stands. Brussels sprouts are a member of the cabbage family and can have a strong flavor if over cooked. They taste best when eaten fresh, and cooked as little as possible. Steaming is a great method for cooking Brussels sprouts. Steam them for 8-10 minutes, or until they are just barely tender. Cooking in the microwave retains their beautiful green color, a ½ pound will cook in 2-4 minutes. If you buy Brussels sprouts on the stalk, just snap off the individual sprouts, remove any damaged outer leaves, and they are ready to cook. Simply steam or microwave them, then saute with a little butter and sprinkle with salt, pepper or parmesan cheese. Or try the following simple recipe.

Nutty Brussels Sprouts
3 cups Brussels sprouts
3 tablespoons red wine vinegar
3 tablespoons honey
1 tablespoon minced onion
1 tablespoon Dijon mustard
1/3 cup olive oil
salt and pepper, to taste
¾ cup chopped walnuts or pecans

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Remove loose or discolored leaves from the sprouts. Cut an X with a paring knife through the stem end to assure even cooking. Steam for about 8-10 minutes, or until just tender. Meanwhile combine remaining ingredients, except nuts. Toss Brussels sprouts with vinaigrette and nuts. Makes 6 servings.
Source: “Farm-Fresh Recipes”, by Janet Majure. Permission to use granted by Fairplain Publications, Inc. and Growing for Market.

Butternut Squash Risotto

Farmers’ Market Recipe
By Diane Whitten
Cornell Cooperative Extension
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Winter Squash: A Harbinger of Autumn
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With winter squash appearing at local Farmers’ Markets and roadside stands there’s no denying that autumn is here to stay. Winter squash, especially those with the orange flesh, are an exceedingly nutritious vegetable. One half cup serving provides 100% of the recommended daily intake for Vitamin A. Don’t let the thick shell of winter squash intimidate you. They are one of the most delectable treats of the autumn season.
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Butternut Squash Risotto
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1 medium (2 ½ to 3 pound) butternut squash
6 tablespoons butter, divided
¼ teaspoon each salt & pepper
3 ½ cups homemade or low-sodium chicken or vegetable broth
1 medium onion, finely diced
2 cups Arborio rice
1 cup dry white wine
1 cup finely grated Parmesan cheese
1 tablespoon minced fresh sage leaves
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Preheat the oven to 475 degrees. Peel the butternut squash using a good quality sharp vegetable peeler or kitchen knife. Cut the squash in half lengthwise, remove the seeds and cut the flesh into ½-inch cubes. Melt 2 tablespoons of the butter. In a large bowl toss the squash with the melted butter, salt and pepper. Spread the squash in a single layer on a baking sheet. Roast the squash for about 30 minutes, or until it is lightly browned. Remove from oven and set aside. While the squash is cooking, bring the stock and 3 cups of water to a simmer in a saucepan. Reduce the heat to lowest possible setting to keep warm. Melt the remaining 4 tablespoons butter in a large saucepan, add the onion and cook until it’s translucent. Add the rice to the onion and cook until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of warm stock and, stirring occasionally simmer until the liquid is absorbed and the bottom of the pan is dry, about 10 minutes. Add another ½ cup of stock and simmer until pan is dry once again. Continue adding ½ cup of stock at a time and cooking until all broth is gone and rice is cooked. Stir in the Parmesan cheese, and fresh sage. Gently fold in the roasted squash. Serve immediately.
Makes 12 half cup side dish servings, or 4 main dish servings.

Taffy Apple Dip

From my Mother-in-Law Carol Marton in Pearisburg, Virginia:
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"This is a simple recipe, but it really is tasty----and VERY quick and easy. The presentation is nice too when used with red, yellow and green apple slices. I often will put out some gingersnap cookies with it as well, but my favorite is to use it with just apples (probably doesn't score too high on the "healthy" meter, but eating just a bit of dip on nice apple slices seems 'ok' as a treat!)."
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Taffy Apple Dip
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¾ cup packed brown sugar
½ cup powdered sugar
1 tsp. vanilla extract
1 (8 ou.) cream cheese, softened
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¾ cup toffee bits (Skor or Heath)
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1 cup pineapple juice
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Red Delicious Apples, Granny Smith Apples, or any assortment you choose—cut in wedges or slices
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Combine first 4 ingredients in a bowl. Beat at medium speed w/mixer until very smooth. Add toffee bits and mix well.
Cover, chill.
[NOTE: be sure to make the dip ahead of time so the toffee bits have a chance to soften]
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Combine pineapple juice and apples in a bowl; toss well. Drain apples; serve with dip.
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Yields 2 cups dip.

Garlic-mashed Turnips and Potatoes

Farmers’ Market Recipe
By Diane Whitten
Cornell Cooperative Extension

The fall vegetables are being harvested including potatoes and turnips. Mashed with garlic this recipe has a very earthy flavor. The amount of turnips used can be adjusted according to your taste preference.

Garlic-mashed Turnips and Potatoes

1 pound turnips, peeled and diced
1 pound potatoes, peeled and diced
4 cloves garlic, peeled
3 tablespoons butter
2 tablespoons plain yogurt
Pepper to taste
Boil turnips, potatoes and garlic for 10 minutes in pot of salted water, until the vegetables are tender. Drain. Put vegetables through a food mill or ricer. Beat in the butter and yogurt. Season with pepper, if desired.

Apple-Filled Squash

Farmers’ Market Recipe
by Diane Whitten
Cornell Cooperative Extension
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As autumn approaches apples and winter squash are piling up at farmers’ markets. They make a delicious combination in this microwave recipe.
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Apple-Filled Squash
1 Acorn or Sweet Dumpling Squash
1 large apple, peeled, cored and sliced
2 tablespoons brown sugar
2 tablespoons melted butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
dash of ground cloves
(or substitute ½ teaspoon pumpkin pie spice for cinnamon, nutmeg and cloves)
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Cut squash in half and remove seeds. Place in microwave, cut side up, cook on high for 6-8 minutes. Rotate halfway through cooking time. While squash is cooking, mix apple with other ingredients. Remove squash, top with apple mixture. Cover with wax paper and cook on high for an additional 6-8 minutes. Rotate halfway through cooking time. Squash should be fork tender, if not, cook longer. Serve individual squash halves or quarters on plates or scoop squash away from skin, and place in a serving bowl.

Marinated Cabbage

A delicious and healthy alternative to cole slaw
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Marinated Cabbage
1 small head of green or red cabbage, core removed and shredded
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For the dressing
¼ cup red wine vinegar
¾ cups olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon celery seed
1 teaspoon Dijon mustard
1 clove of peeled garlic
1/2 teaspoon salt
1/4 teaspoon pepper
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Combine the dressing ingredients in a blender. Puree for 30 seconds to 1 minute. Place the cabbage in a bowl with ¼-1/3 cups of the dressing. Season with salt and pepper. Massage the dressing into the cabbage with your hands for a few minutes. Taste the cabbage and re-season with more salt and pepper and additional dressing if necessary.