Pumpkins and Squash, oh my!

Adventures in Food.

We joined a Community Sustained Agriculture Farm (CSA) delivery service last year.
Most of the time I remember to go on to their website the weekend before the delivery date but this Sunday I completely flaked and forgot to change my order.
So then you get what is seasonal, a total surprise most of the time.
In my box this week were 2 pumpkins, a squash the size of a small dog, a jumbo leek, celery, kiwi’s and 7 pears.

IMG_0975

Clearly this called for a big knife. The pumpkins were  the size of a soccer ball!

I love to make soup, so I decided to use the squash and pumpkins.
I tweaked a recipe my daughter sent me.

I’ll write out the recipe for less, this yielded enough soup for 2 big containers, 3 small and a square large container.

Curried Pumpkin Squash soup.

1 medium size pumpkin
1 squash
Medium…

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Gallery

Slight chance of rain!

3 meat Chili!

2 small cans of beans of your choice (I used red kidney beans) or 1 big can
6 slices bacon
3 sausages, I use mild Italian kind
1.5 pounds ground beef
2 cans of fire roasted tomatoes, 28 ounces total
3 cloves of garlic
1 tbs cumin
2 tbs unsweetened cocoa
1 tbs chili powder
1 tbs paprika (I used the smoked kind)
1 small can of tomato paste
Optional: 1 small can of spicy Mexican tomato sauce, I used El Pato

I use a Dutch oven.

Brown bacon and set aside
Brown sausage and beef in the bacon grease, drain and set aside
Add tomatoes and let simmer, add tomato paste and let the sauce come to a boil.
Add beef/sausage and bacon
Add half of the seasonings to the mixture, add the beans
Let simmer for around 20 minutes and taste! before adding more spices.
Finish off uncovered in the oven for 30 minutes.

I found Chiplote powder and it gave it a really nice kick without making it too spicy.

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