Hubbard Squash Soup

Hubbard Squash Soup

TIME: 30 minutes active time
MAKES: 6 servings

  • 4 pounds’ worth Hubbard squash pieces (may be one to three pieces)
    Easy cutting tip- pierce the skin and microwave about 3-5 minutes- cutting is easy after that. 
  • Olive oil spray
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • Salt and freshly ground pepper
  • 4 cups chicken or vegetable broth
  • 2 large tart apples, such as Honeycrisp, peeled, cored and chopped
  1. Preheat the oven to 400 degrees. Line a large baking sheet with foil, add the squash (skin side-down), spray the squash lightly with the oil, and bake for 1 to 1 1/2 hours (depending on the size of the squash pieces), or until the squash’s meat and skin easily pierce with a fork.
  2. Heat a large soup pot over medium heat. When hot, add the olive oil, then the onions, and season with salt and pepper. Cook for five minutes, stirring frequently, or until the onions begin to soften.
  3. Meanwhile, use a large spoon to scoop the flesh out of the squash pieces. Chop them into 1-inch chunks, then add them to the onions, along with the broth and apples, and a little more salt and pepper. Bring the liquid to a simmer and cook for 10 minutes, stirring occasionally.
  4. Take the soup off the heat, and let cool for about 15 minutes. Carefully puree the soup until very smooth in multiple batches in a food processor or blender. Return the soup to the heat, season to taste, and serve hot.

Thanks, Fellis, for the recipe!

Chilled Cucumber, Basil, and Mint Soup






















  • 1 cup sour cream
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 1/4 cup sliced scallion
  • 1 cup water
  • 1 English cucumber, peeled, seeds removed, and chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce, such as Tabasco
  • Salt
  • Optional: Thin cucumber slices
  1. STEP 1

    Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.

  2. STEP 2

    Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

    Source: Martha Stewart Living, June 2009.
    Thanks, Angie, for the link!

Too many tomatoes or zucchini? Don't despair!

Great recipes from the Burlington Free Press – see the full article at


Mara Welton of Half Pint Farm in Burlington says, “Let this be the dish that leaves you wanting more zucchini, and wishing your tired old squash plants have one more squash left in them.”

Serves two as main course, four as a side dish

  • 2 medium zucchini and/or summer squashes, chopped into half-moons, ½ inch thick
  • 2 small cans of chopped green chiles, or 6 Anaheim chiles, roasted, peeled and chopped
  • 1 clove garlic, minced into a paste
  • 2 strips of bacon (optional), chopped
  • 1 small onion, chopped
  • corn kernels from 2 fresh ears of corn, or ½ cup frozen kernels
  • 1 to 2 tablespoons of olive oil, if needed
  • salt and pepper to taste

Directions: Roast, peel, chop Anaheim chiles (or empty the cans of green chiles into a bowl) and mix well with the garlic and some salt. Set aside.

Cook bacon in a frying pan until crisp. Remove bacon and set aside. Add onion to bacon fat and sauté until fragrant and translucent, avoiding browning. Add squashes to pan and raise heat to medium-high. You may need to add some olive oil to coat squashes. Stir at intervals that allow the squashes to brown slightly between stirrings.

When squashes are cooked through, and have released some of their water, add corn kernels and cook until heated through. Add chile mixture to the pan and stir until heated through.

Add bacon (if using) back to pan and stir until heated through.

Add salt and pepper to taste.

Welton writes on her blog ( “Serve as an incredible side dish to anything, on its own, over eggs for breakfast, in a quesadilla with cheese. Trust me. You cannot go wrong.”

Tomato jam

Harrison Littell, the new chef at Claire’s in Hardwick recommends this spicy late summer jam as an accompaniment to sandwiches or to accompany a cheese plate.

  • 3 tablespoons extra virgin olive oil
  • 1/3 cup finely chopped onions
  • 1/3 cup peeled, freshly grated ginger
  • 3 finely chopped garlic cloves
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon, ground coriander
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 1/3 cup sherry vinegar
  • ¾ cup light brown sugar (use dark brown sugar for a sweeter, darker jam)
  • 8-10 tomatoes to make about 8 cups peeled, seeded and chopped tomatoes (about 3 to 3½ pounds)
  • 2 teaspoons kosher salt or salt to taste
  • 1 teaspoon black pepper
  • 1/3 cup honey
  • 3 tablespoons lemon juice

In saucepan over medium heat, sauté onions with a pinch of salt till translucent, about 5 minutes. Stir in ginger and garlic and lightly sauté for a minute to get the flavors to meld.

Add the spices, stir for 30 seconds, then the vinegar, tomatoes and brown sugar. Reduce heat, simmer for 1 to 1½ hours, covered. Stir every five to 10 minutes, adding a little water if necessary, until the mixture is the consistency of jam. Add the pepper and honey, increase the heat and cook 2 to 3 minutes until the jam is shiny. Remove from heat, add lemon juice and stir.

Cool the jam and store in clean glass jars in the refrigerator, where it will keep for a couple months.

Annette’s Wicked Good Tomato Maple Salsa

This recipe is from Amy Chamberlain, chef-owner of The Perfect Wife in Manchester, who writes, “My friend, Annette Sharon, created this recipe for a tomato recipe contest. It won the People’s Choice Award.”

  • 6 big, juicy, red ripe tomatoes
  • 1 large vidalia onion, small dice
  • 2 red bell peppers, small dice
  • ½ habenero pepper, minced
  • 1 jalepeno pepper, minced
  • 1 tablespoon garlic, minced
  • 1 bunch scallions, chopped
  • 2 teaspoons chopped chives
  • 2 teaspoons chopped dill
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1/3 cup Vermont maple syrup
  • 2 tablespoons soy sauce
  • ½ teaspoon cayenne
  • 1 teaspoon cumin

Cut tomatoes in half across the width and scoop out the seeds and discard. Chop tomatoes into ½ inch cubes. Combine liquid ingredients and toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight for full flavor saturation. Stir occasionally. Serve with big, solid tortilla chips or over grilled meat or fish. This will last one week in the refrigerator.


Chard Tart Recipe

The Chicago Tribune has a delicious looking recipe for chard tart. We especially enjoyed this portion of the article, where they wax poetic about chard:

Chard has a certain glamour, for a green. It’s tall and leggy, teetering on spiky roots. It preens from the kitchen garden, flaunting bold stems and broad leaves.

Click here for the full article and recipe.

Got lots of zucchini?

The New York Times has a great recipe to use up the zucchini from your CSA share or garden. They write,

As it is, it’s just too easy to poke fun at the little gourd, which can grow from the size of a finger to a femur seemingly overnight. And the incredible abundance of zucchini, whether it’s the bumper crop from your garden or the take in your community-supported agriculture (C.S.A.) share, turns it from a welcome sign of summer to an unwelcome guest by the end of July.

But check out their recipe for Zucchini Tian with Curried Bread Crumbs, and the zucchini will be unwelcome no more.


Roasted Apple and Tomatillo Salsa

Thanks, Peter, for the recipe!

Roasted Apple and Tomatillo Salsa
Makes 3 1/2 cups

1 pound tomatillos, husked and rinsed
3 green apples (such as Granny Smith), quartered, de-seeded (or feel free to use the pears in today’s share!)
1/2 white onion
1 jalapeño, stemmed (add a couple of cherry peppers for added heat if you’d like)
2 Tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper

3 whole garlic cloves
1/2 cup cilantro (leaves and stems) or to taste

Preheat oven to 375F.

Place tomatillos, apples, garlic, onion, and jalapeño in a baking sheet. Toss with olive oil, salt, and pepper and roast for 20 minutes or until tomatillos are softened and slightly charred.

Peel garlic. Purée all ingredients in a blender or food processor until smooth. Season to taste with salt and pepper.


Amazing Roasted Salsa

Just made this amazing roasted salsa with the delicious farm fresh ingredients from Saturday’s pick-up …..


tomatillos (skin removed and cut in half)
equal number of “saladette” — larger than cherry tomatoes, but you could use double the amount of grape tomatoes/cherry tomatoes
1 jalapeno pepper (not seeded)
3-5 cloves of garlic – CSA garlic is AMAZING in this recipe (I used 5 and it was awesome)
bunch of fresh cilantro
1 medium sweet onion

Peel tomatillos and wash off the stickiness
Cut all vegetables (except garlic) in half — if you cut them in half you don’t have to turn them — and place on baking sheet
Broil until charred (about 10 minutes, but keep checking) …. Do NOT peel — the smokiness of the charring gives incredible flavor

Transfer to blender ….
Put garlic on baking sheet and broil for about 3 minutes until soft (I’m thinking my roasted garlic might work here too)

Blend all ingredients ….

This is a spicey salsa with smokiness and smoothness that is truly amazing as a condiment to my chicken/bean burritos.

Garden Fresh Tomato Soup

Thanks Linda for this great recipe!


4 cups chopped fresh tomatoes
1 bunch scallions, chopped
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
fresh basil for garnish


In a stockpot, over medium heat, combine the tomatoes, scallion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Serve topped with a chiffonade of fresh basil.