Our demo team has come up with a special schedule of demos this weekend, in honor of our current Round Up! campaign to raise money to buy fresh winter produce for our community food banks. (Read more about the campaign.)
On Saturday from 11 to 2, we’ll sample WSM’s kale and butternut squash pizza. Kale and butternut squash are two common local winter vegetables and are among the list of foods we’ll be supplying to the food pantries.
On Saturday from 3 to 6, we’ll sample a hearty winter soup (recipe below). Our demo coordinator, Lisa Woodward, modified a recipe we received from Hurtgen Meadows Farm in Hillsborough. The soup uses winter vegetables, doesn’t have many ingredients, and is simple to make. The food pantry will pass out recipes to clients along with the ingredients supplied by our Round Up! campaign.
We may add additional tastings with winter fruits, also a part of our campaign. Look for campaign coordinators from our staff and volunteers from the food pantries to be in stores as well, to talk to customers about the campaign.
Winter Squash Soup
- 2 Tbsp. Olive Oil
- 1 c. onion, chopped
- 1 c. celery, chopped
- 3 cloves garlic, minced
- ½ tsp. dried thyme
- ½ tsp. dried parsley
- 4 c. winter squash puree (butternut, pumpkin, acorn squash)
- 32 oz. WSM Turkey Stock
- 1 c. milk, warmed
- salt & pepper to taste
1) Heat oil over medium high heat in a large heavy bottom pot.
2) Once oil is hot add onion and celery to pot and sauté until onion is translucent.
3) Add garlic and dried herbs to the pan and sauté 1 minute longer.
4) Reduce heat to medium low and add squash puree and stock to pan. Stir until combined and smooth. Allow to heat through, stir occasionally.
5) Remove from heat. Add a couple of spoonfuls of the soup to the warmed milk and stir. Pour milk mixture into pot and stir to blend into soup. Add more stock or water, if necessary, to thin if soup is too thick.
6) Check for seasoning and add salt and pepper as needed.