Dreaming of a Jolly Veggie Holiday
City Fresh shares nourishing all your holiday traditions
It's the time of year for cozying up to hot soups and warm deserts, feeding our families with traditions both rich and delicious. No matter how you celebrate the changing of the season, City Fresh Holiday Shares have all the densely nutritious local vegetables you'll need to make your holiday bright!
Pumpkin Cinnamon Rolls
I make these for my family for Christmas morning.
2 tablespoons to 1/4 cup warm water (more or less depending on humidity and amount of squash, start with smaller amount and add more after flours are in)
2 teaspoons instant yeast
Pureed contents of 1 roasted pie pumpkin or other winter squash (about 1 cup, okay if more)
2 large eggs
1/4 cup soft butter
2 1/2 cups All-Purpose Flour
1 3/4 cups Whole Wheat Flour
1/4 cup Baker’s Special Dry Milk or nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
In a large bowl, add warm water and yeast. Allow to proof, about five minutes. Add all other ingredients at once. May be mixed by hand or in a mixer. Knead until smooth. May be sticky, but as long as it holds together, it's fine. Transfer to lightly oiled bowl, cover with a towel, and allow to rise 1-1/2 hours. Gently deflate the dough and roll out on a slightly greased work surface to a roughly 14"x22" rectangular shape.
In a smaller second bowl, mix 3/4 cup granulated sugar and 1 tablespoon cinnamon. Spread this mixture evenly across the dough. You can also add nuts or dried cranberries or raisins or candied ginger along with the sugar and cinnamon mixture. Starting at one skinny end, roll the dough together all the way to the other end, until you have a log. Slice this evenly into 9 rolls. Place these in a greased pan (9" cake rounds work, as do 9"x9" pans). At this point you can freeze for storage if desired, in which case you'll want to allow to come to room temperature before the next step. Allow to rise again for 30 minutes prior to baking at 375°F for 25 to 30 minutes.
While the rolls bake, Mix
1 cup confectioner's sugar
1 tablespoon soft butter
1-1/2 tablespoons milk (or enough to make a "drizzlable" glaze)
Spoon this mixture over the rolls while still hot so it melts and drips between the rolls. Serve.
Butternut Squash Soup with Carrots and Potatoes
Courtesy She Knows
2 tablespoons olive oil
1 large butternut squash, peeled, seeded and cubed
1 onion, chopped
2 garlic cloves, chopped
3 carrots, chopped
1 large Yukon Gold potato, cubed
4 cups vegetable stock
2 tablespoons cream
Salt and pepper, to taste
Add olive oil to a large pot and cook garlic, onions, carrots, potato and butternut squash for five minutes on medium-high heat.
Pour in vegetable stock and bring to a boil. Cover pot, and then reduce heat to low and simmer for about 40 minutes, until vegetables are tender.
Cool soup down a bit, and then transfer to a blender. Blend to desired consistency until smooth. You may need to do this in batches. Return pureed mixture to pot and set heat on low. Stir in cream, and then season with salt and pepper.
Thank you so much for joining us on our vegetable journey this year! We hope you enjoyed it as much as we did! Feel free to send us your thoughts by taking our End-of-Year Shareholder Survey
We'll be back in June 2017, slinging veggies, building a just and equitable farm-to-table network with our volunteers, community partners, and you
! Help bolster our impact by donating today
. Your end-of-year gift lays the foundation necessary to support our volunteers, farmers, and low income shareholders throughout the season. Donate online here.
Peace and veggies,
Anna Kiss Mauser-Martinez