Three Must-Make Recipes to Use Up Your Fall Vegetable Harvest
Photos from Wikipedia, Singh Farms' Facebook page, LocalFoods.About.com Use up all that garden booty with these recipes.
A winter garden is just one of the joys of living in Phoenix. We suffer through 110 degree summers in order to brag about our mild winters, if you can even call them winters. This also means we have a long season for things like carrots, lettuces and squash. But after a while there's only so many things you can make from your bountiful harvest. Whether you're eating from your garden, or cooking with seasonal produce from the farmers market, here are some recipes to put into rotation.
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From Ahwatukee.com Don't have a garden? Stock up on seasonal items at a farmers market.
The first carrots of the season are ready for harvest. This savory recipe is also pretty good for you and freezable.
Roasted Carrot Soup
(adapted with changes from Martha Stewart)
1 small onion or half of a large onion
1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
1 small Belgian endive, quartered lengthwise
2 tablespoons olive oil
1/4 teaspoon coarse salt, plus more for seasoning
Pinch of freshly ground pepper, plus more for seasoning
2 cups low-sodium chicken stock, plus more for thinning
1/3 cup whole milk or 2% milk
1/4 teaspoon grated peeled fresh ginger, or to taste (you can also use ginger paste in the tube you find at the grocers)
1. Preheat oven to 450 degrees F. Cut onion into 8 wedges (keep root end intact to hold layers together). Toss onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast vegetables, turning occasionally, until edges are deep golden brown, about 30 minutes.
2. Cut off root end from onion. Transfer all vegetables to a large saucepan. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until carrots are very soft, about 30 minutes. Let cool slightly. Puree vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
3. Transfer puree to a clean pan; place over low heat. Stir in milk; add stock to thin soup to desired consistency. Season with salt and pepper; stir in ginger.