Yellow Tomatoes

Harvest: 11 yellow pear tomatoes and 1 lemon boy tomato.

1 eggplant

Harvest: 1 bambino hybrid eggplant.

Tomatoes and Greens

Harvest: 10 yellow pear tomatoes, 1 lemon boy tomato, 1 baby oxheart carrot, 1 scarlet globe radish, and 3oz mix of mibuna asian mustard greens, deer tongue lettuce, tom thumb lettuce, and arugula.

Curried Squash Soup

mmmmm winter squash soup on a cold day....

Curried Squash Soup
Vegetarian Times Issue: September 1, 2000

6 Servings

5 cups vegetable broth
1 Tbs. olive oil
6 medium cloves garlic, minced
1 1/2 cups diced celery
1 cup diced onion
1/2 cup diced carrot
2 Tbs. curry powder
1 Tbs. minced fresh ginger
1/2 tsp. plus pinch of salt
5 cups peeled, thinly sliced butternut squash (2-inch pieces)
1/4 cup pure maple syrup
1 tsp. cider vinegar

1. In small saucepan, bring 3 cups broth to a boil over high heat.


2. Meanwhile, in large, heavy saucepan, heat oil over medium heat. Add garlic, celery, onion, carrot, curry powder, ginger and pinch of salt and cook, stirring often, 5 minutes. Increase heat to high and stir in boiling broth, squash and remaining 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to medium, and cook 10 minutes.


3. Uncover saucepan and stir well with wooden spoon until squash breaks down easily. Stir in maple syrup and vinegar. Remove from heat.


4. Transfer mixture to blender or food processor in batches and carefully blend until smooth. Return to saucepan and warm through, adding as much remaining 2 cups broth as needed. Serve hot.

Nutritional Information
Per SERVING: Calories 222, Protein 5g, Total fat 3g, Carbs 34g, Cholesterol mg, Sodium 374mg, Fiber 7g, Sugars 0g