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Curiouser and Curiouser...


Hullo Stout-Hearted Captains of Cuisine, Pioneers of Pabulum!

We are winding down the season with but four weeks left, and we must therefor entertain new elements in our shares. They are punctuated with the familiar, to be sure, so fear not my vegetable venturers! You have the skills and the mastery necessary to concoct meals to not just nourish, but entrance!

This week we go down the rabbit hole to encounter things we've hardly ever seen before: fennel, canary melon, shell beans! What could it all mean?? Whatever will we do?

We will breathe in and out and rest easy because what looks scary (but beautiful) is really just a variation on the commonplace. What, pray tell, is a shell bean? Well, it's, you know, a bean. Like the dried sort you buy in bags and have to soak overnight before you can cook them, but fresher and prettier. And the thing to do here is to make a soup. Which is good, because it's soup weather now that the autumnal equinox has passed.

Tuscan Soup with Shell Beans

Starting with a bit of olive oil in your pot, soften diced onion, thin sliced fennel bulb (for family shares), and minced garlic. If you like, you can use pancetta or bacon instead and render its fat first. You can add seasoning here or later, and fresh is preferable to dried - thyme, rosemary, oregano - and a dried bay leaf. I like a few whole peppercorns too. Next add carrot slices, if you like, and celery. Toss in diced tomatoes, your beans (removed from their shells, natch), and stock (chicken or vegetable, per preference). After 15 or 20 minutes, add chopped kale (for single shares). Cook until beans are tender. Salt to taste. Garnish with fresh Parmesan cheese.

How doth the little butternut
improve her butter skin
and soak the rays of the sun
to warm the flesh within?

It's really and truly winter squash season, just as I warned ya. It can't be helped. But luckily, those deep shades of orange are full of vitamins A and C to help keep you well as cold and flu season gets really underway. What to do? Well, if nothing else, slice it in half, scoop the seeds, and bake in a glass pan with a bit of water in it. Then scoop out the softened insides and eat with butter and cinnamon and nutmeg. Or, make more soup! All the soup for you!

Thai Curry Squash Soup

Start the same as any soup - olive oil in your pot, adding dice onions, minced garlic, peeled and diced squash, Thai curry paste, and a bit of ground coriander and ground cumin (or fresh ginger if you prefer). Stir for 3 to 4 minutes, then add your stock (again vegetable or chicken). Simmer for about 20 minutes or so until the squash is tender. Puree the soup in a blender. Pour back in the pot and add 3/4 cup coconut milk. Salt to taste. Garnish with Thai purple basil!

What is a canary melon? Does it sing? I don't believe so, but it's just like other melons, so you chop it up and eat it raw for breakfast or dessert. I'm told it's like a honeydew. I've found that melons are great for meetings. Chop it up in squares, hand out forks, and get down to the nitty gritty details of website design. Which is how you get through a City Fresh share and a work week in one fell swoop! Gettin' it DONE!

Have a good one! Don't forget we're all sharing recipes on Instagram and Twitter, so check us out! Hope to see you at the Hootenanny on Saturday!

Peace and veggies,

Anna Kiss Mauser-Martinez
City Fresh
In the shares...

Single Share
Green Beans
Shell Beans
Bell Pepper
Roma/slicer Tomatoes
Family Share
Butternut Squash
Acorn Squash
Canary Melon
Sweet Potatoes
Shell Beans
Heirloom Tomato
Bell Pepper
Roma/slicer Tomatoes
Cherry Tomatoes

*Share contents subject to change day-to-day and stop-to-stop.
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