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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Butternut Squash Soup

The butternut is the squash with a booty.  It has a long body that ends in a big round bum that makes it easy to distinguish from other squash.   Its rich orange flesh is perfect for roasting, grilling, pan frying or making soup out of.  This soup takes very little time or effort to make, and is delightfully rich and creamy.

Peel and cube one butternut squash (To do this, I cut the bum from the body, sit the body down on a cutting board and peel it.  Then I can deal with the round portion of the squash that has seeds to remove etc)

Saute in butter or olive oil one large diced onion and 6 cloves of garlic in a large soup pot.

Add in the cubed butternut squash. Saute until the squash pieces start to caramelize a bit.  If you would like to at this point, I sometimes add in some curry powder to make a curried squash soup.

Add cracked black pepper to taste, stir it all up.

Add enough chicken stock to cover the contents of the pot by half an inch or so.

Turn down the heat and let everything simmer until the squash is soft.

Mash the contents of the pot with a potato masher, or blend using an immersion blender (careful not to splash hot soup on yourself)

The soup is now ready to eat!!  You can choose to add some milk, heavy cream, coconut milk, or sour cream in upon serving to adjust the soup's texture to your liking.