Tasting Summer in January

One of the beauties of preserving garden produce is that you have the opportunity to enjoy a bite of the season gone by even when your garden is resting. That’s what we did last night with a group of friends.

I decided it was time to start digging into the freezer to see what I had preserved to add some summer sunshine to a winter day. I found frozen yellow squash and pawpaw puree that I wanted to use. I also pulled a jar of our canned tomatoes from the shelf, garden carrots from the fridge, sweet potatoes from the basket and fresh parsley from under the grow light and went to work. Here’s the menu I came up with.

Italian Squash Soup
European Peasant Bread
French Lentil Salad
Sweet Potato Fries with Avocado Dip
Panko Crusted Salmon
Pawpaw Sour Cream Pie

I prepared the pie the night before so it could sit in the refrigerator for 24 hours before serving. The bread, which mixed white, whole wheat and rye flours, I put together during my Friday lunch break. Everything else I began preparing 2 ½ hours before I expected our guests.
The result? The smiles around the table and the requests for seconds told me the meal was a hit. Here are two of the recipes you can try.

Italian Squash Soup (adapted from Neal Brown’s recipe)
2-3 cloves fresh garlic
1 lb. cubed, frozen squash that is thawed
1 lb. cubed potato
1 small sliced carrot
1 jar tomatoes, crushed
16 oz. vegetable broth
¼ cup olive oil
1 tsp. sea salt
1 tsp. black pepper
1 tsp. dried parsley

Prepare potato and carrot. Heat olive oil. Add potato and carrot and sauté 5-10 minutes, until they begin to soften. Chop garlic and add to oil for one minute. Add remaining ingredients, cover and bring to boil. Reduce heat and simmer for 30 minutes.

Pawpaw Sour Cream Pie (adapted from Moosewood Cookbook, 1977)
Note: Most pawpaws are quite sweet so when cooking with them it’s important to taste them then decide if you should lessen the amount of sugar you add. This recipe has less sugar than the original. In addition, this pie is similar to cheesecake but not as firm; it’s very creamy.)

Crust:
1/3 lb. (1 package) crushed graham crackers
8 Tbs. melted butter
¾ tsp. cinnamon
dash of nutmeg
½ cup chopped, slivered almonds
Combine all ingredients and press into pie pan.

Filling:
¾ cup pawpaw pulp puree
12 oz. softened cream cheese
1/3 cup loosely packed brown sugar
t2 TBS fresh lemon juice
½ tsp. vanilla extract
¼ cup sour cream

Beat together well. Pour into crust. Cover and chill overnight.

Enjoy!

A Delicata Delicacy

When the child eats barely a bit of most foods on the table but smiles after she tastes my squash, that’s enough for me to declare it a winner.

The other night we went to our friend Robbie’s house for good conversations and Sunday evening dinner. Robbie is a great cook so we never worry about walking away hungry. Of course, what’s fabulous to the adult palette isn’t necessarily so to the child’s taste. A child’s food preferences are often greatly influenced by what he or she eats on a daily basis. A table filled with unfamiliar foods can be more frightening that inviting.

When I offered to prepare a delicata squash side dish, I wasn’t thinking about pleasing a child, I just made it because Jim likes it so I thought everyone else would, too. The slightly sweet vegetable topped with bright raspberries is as pleasing to the eye as it is to the tongue. Here’s the easy recipe.

Delicata Squash with Raspberries

Cut squash in two lengthwise. Place cut side down in baking dish. Fill with about water about 1/3 the height of the squash. Cover tightly with aluminum foil and bake in 400 degree oven 30 minutes or until soft. Stand back when removing the foil so the hot steam doesn’t burn your skin.

When the squash is soft, turn it over and empty the water. Cut a few bits of butter and drop into the squash cavity. Sprinkle with salt then with brown sugar. Top with walnut or almond pieces and a few raspberries. Don’t overdo it with any of the toppings; the squash flavor is great itself and these toppings just help bring out the flavor. Bake another 10 -15 minutes until the filling is melted. If one squash boat is too much for one serving, cut it in half. Serve and enjoy!

Our friends, and their granddaughter, sure liked it. They’ve already decided to look for delicata squash seeds to plant in their garden next year.