|Late Summer Harvest|
In last week's CSA pick-up, we took the plunge and grabbed an eggplant. We don't normally cook it, so it was a fun experiment and while many recipes call for more than one eggplant, this one fit the bill and gave us more reasons to use up the garden harvest while rejoicing in exotic flavours:
The second recipe is full of fall flavours and I was able to pressure can some for the winter, leaving my deep freeze for the larger cuts of local meat we intend to buy and store.
Autumn Harvest Soup
Inspired and Adapted from Sweet Potato and Carrot Soup at Dates and Quinces.
3 cups cleaned and chopped carrots
2 large sweet potatoes, peeled and chunked
1 tsp oil
1 onion, roughly chopped
1 head of local garlic, roasted (for tips on roasting and a fantastic mustard recipe, go here)
1 apple, cored and chopped (peel on)
3 cups water
4 cups chicken stock
1 tsp Madras curry powder
1 tsp thyme
1/2 tsp cinnamon
Salt and Pepper to taste
Optional: sour cream or yogurt
1. Over medium heat, warm oil and sautee onions until softened. Add in curry powder and toast flavours for about a minute.
2. Add in water, stock, sweet potatoes, carrots, garlic and apple and reduce heat to low. Cover and stir occasionally, about 45 minutes - 1 hour.
3. Let cool and puree in batches (or use an immersion blender) and add in remaining spices and seasoning. Serve with dollop of sour cream or yogurt. Enjoy!