From GHFC to your kitchen!

My, how the produce aisle at GHFC on Saturday was a sight for sore eyes.  With so many inviting ingredients available to us all now that the store is open it will be hard to decide on what to make for dinner. Here are some recipes using entirely GHFC ingredients.

My Family’s Mushroom Barley Soup
Perfectly hearty and aromatic on a cold day.  Check out the fantastic price on barley too!
Melt in large stew pan:

  • ¼ stick butter

Add:

  •     2 large carrots, chopped
  •     2 large celery stalks, chopped
  •   1 onion chopped
  •     Optional parsnip, shallots and or garlic

Saute together for 10 minutes.

Add :

  •     1 lb mushrooms, cut up
  •     ½ c pearl barley, rinsed

Saute additional 10 minutes.

Add:

  • 2 tbsp flour

Stir for 3-5 minutes.

Gradually add:

  • 8c broth
  • Some sprigs of rosemary and thyme (remove before serving)

Bring to boil, stirring frequently.
Simmer 40 minutes, uncovered.

 

Roasted Kabocha Squash

Kabocha squash has dry, sweet flesh.  Try using it in your favorite pumpkin bread or cake recipe or in a squash soup.  As with all winter squashes, it’s easily prepared: halve and seed it, place cut side down in a 375 degree oven until tender 30 minutes – 1 hour.  My favorite way to have it is roasted with a sweet and sour dressing.

  • 1 kabocha squash- halved, seeded, and cut into 1-2″ cubes (you can leave the skin on, it’s tasty)
  • Olive oil
  • Maple syrup
  • Juice from 1-2 limes
  • Balsamic vinegar
  • Red chile flakes
  • Salt and pepper

Preheat the oven to 375 and toss the squash with olive oil, salt and pepper.  Roast, stirring occasionally for 30-45 minutes or until edges are nicely browned.

Whisk together olive oil, lime juice, maple syrup, a dash of balsamic and red pepper flakes.  Pour over warm squash before serving.