The last veggie basket of the year has come and gone, my friends.
So has my trip to Chicago! The restaurant reviews on that one are coming, I promise. This week, though, let’s do a 2-part series on how I’m using the last of my veggies. Part one is my cooking from last week…
Roasted Delicata Squash
There’s nothing easier. I read online that you don’t have to peel these guys; the skin is edible. Sensitive stomachs might have some issues but I loved it.
I cut the squash into slices, removing the guts and seeds but leaving skin on, brush them with olive oil and sprinkle them with a little salt and pepper. You put them on a metal baking sheet in a 400 degree oven for about 30 minutes, flipping them over every 7 minutes to get them nice and brown on both sides.
I’m telling you, they are sweet and amazing. I thought about roasting them with a little maple syrup but it’s so unnecessary… glad I didn’t!
Moving along, one of my friends at work developed the habit of dumping his “dirt cherries,” as he calls them, on me as he didn’t care for them. The result: 5 cups of ground cherries once husked. As much as I like eating them, I thought I should do more with this many of them. Would ground cherry pie work? The answer is yes, friends. It really works.
Not all of my cherries were ripe but once combined with some sugar, flour and butter… noone would be able to tell.
Ground Cherry Pie
- 2 1/2 cups ground cherries
- 1/2 cup packed brown sugar
- 1 tbsp all-purpose flour
- 2 tbsp water
- 1 9-inch pie shell (I tried one shortbread and one graham… both yum!)
- 3 tbsp all-purpose flour (I tried one with whole wheat flour and didn’t like it as much as plain old white stuff)
- 3 tbsp white sugar
- 2 tbsp butter
Preheat oven to 425*F.
Wash ground cherries and place in unbaked pie shell.
Mix brown sugar and 1 tbsp flour and sprinkle over ground cherries. Sprinkle water on top of that.
Mix together 3 tbsp sugar and 3 tbsp flour. Cut in butter until crumbly then sprinkle that over ground cherries.
Bake at 425*F for 15 minutes then reduce temperature to 375*F and bake for another 25 minutes.
Cool a little, not too much, then EAT IT!
What are those ugly little guys in the backgound? Why, they are Jerusalem Artichokes, of course! They’re annoying little devils to peel…
… but they make good soup! I brought some of this soup to my parents and they asked what kind of soup it was. I said, “Potato, Leek and Jerusalem Artichoke” and my mom asked, “What’s that?” My reply was, “Taste the soup. The flavour you don’t quite recognize? That’s it.”
Jerusalem Artichoke Soup with Potatoes and Leeks
I didn’t really respect the quantities of this recipe… I just used what I had, which was less… but I’ll include them anyhow!
- 8 cups chicken brother (preferably homemade cause there is SO much salt in that ready-made stuff…)
- 1 lb Jerusalem Artichokes, peeled, cut into bite-sized pieces
- 1 1/2 lb russet potatoes, peeled, cut into bite-sized pieces
- 2 garlic cloves, minced
- 1/8 tsp ground ginger
- 1/4 tsp dried savory <— Nah… replaced with a nice sprig of fresh thyme
- 1/2 tsp dried marjoram <– Nope! Don’t want no dried stuff with my fresh thyme!
- 1/4 cup heavy whipping cream <– Omit to make it healthier! Personally, I find soups with potato are starchy enough to make a nice creamy soup without the cream.
Bring broth to boil in a pot. Throw everything else in there (except the cream, if you’re using it), bring it back to a boil then let it simmer for about 25-30 minutes. Remove from heat, blend it up with a little salt and pepper (add the cream here, if using), as needed. Delicious.
Isn’t fall cooking just wonderful? Root veggies and squash, making soups and stews and other warm dishes!
More recipes from this last basket of 2011 in Part 2, coming very soon!