Wednesday, October 22, 2008

Grapevine October 26 2008 Market

this week
- What's Coming To The Market This Week?
- Leek and Delicata Squash Soup with Caramelized Apple Croutons

This Sunday marks the end of the 2008 summer season at the Hillsdale Farmers Market. We switch to our winter schedule (two markets per month) in November. The first winter market session will be November 9. Ayers Creek Farm and Must Love Dogs return on November 9th. Square Peg Farm and other winter market vendors will be coming back later in the winter. Hot Mama Salsa, a new winter market vendor, joins us this week with salsa, chips and pan de muerto.

Once again, we should have nice weather for this weekend. Joe Baker and His Barefoot Brakemen are playing at the market this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be the dominant fruits at the market this weekend. Grapes should be readily available as well. Figs will be available in small quantities.

Pumpkins and other winter squashes will be plentiful this weekend. Greens (arugula, lettuce, collards, chard, kale, mizuna, spinach) and root vegetables (beets, carrots, celeriac, parsnips, potatoes, radishe) will be readily available as well. You'll also find eggplant, cabbage, broccoli and celery this weekend. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

Hot Mama Salsa

Greenleaf Farm
Linda Brand Crab
Zbeanz (back November 9)

Cooking Ideas - Leek and Delicata Squash Soup with Carmelized Apple Croutons

Here's another recipe from the Culinate recipe box. Delicata squash has been available at the market for a while now. I was looking for something different to make with delicata and found this recipe. Enjoy!

Leek and Delicata Squash Soup with Caramelized Apple Croutons


1 tart green apple
¼ cup light brown sugar

2½ lb. Delicata squash, halved lengthwise, seeds removed
2½ Tbsp. unsalted butter
2 large leeks, white and tender green parts, chopped
½ tsp. dried thyme
2½ cups vegetable broth or “no chicken” chicken broth
¾ tsp. salt
½ tsp. freshly ground pepper
Sour cream, for garnish


Make the croutons: Peel and core the apple and halve it lengthwise. Using a mandoline or a very sharp knife, cut the apple into very thin slices.

Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with the brown sugar.

Bake slices for 20 minutes at 350 degrees until crisp. Transfer to cooling racks and let cool completely.

Make the soup: Leave the oven at 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin (Delicata skin is edible, but not tasty in this dish). Set aside.

Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.

Using an immersion hand blender, purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor.)

Season with the salt and pepper. To serve, ladle hot soup into individual bowls, then top with sour cream and the apple croutons.

You can find a printable version of the recipe here.