Despite two tomato sauce batches, one tomato soup, five Caprese salads, five batches of baked tomatoes, one recipe of bruschetta, tomatoes added to other kinds of salad and soup and Spanish rice, and countless bowls of pico de gallo, we still had plenty of crop left on the vine when it was time to tear the garden out.
|I don't have high hopes for the little green guy|
I was pretty excited to hear about this book, you might imagine:
Not only does the publisher promise affordable yumminess, but they also "donate a book to someone who needs it" for every copy purchased! Awesome idea. How it plays out in practice remains to be seen, however, because the book contains recipes that even ardent foodies might hesitate over, like "Mashed Beets" and "Broiled Eggplant Salad" and "Barley Risotto with Peas." Look--I cook my own food and I shop at a farmers market regularly, but there is no way I could get my kids to try 60% of the book's offerings. It might be better to bundle the free book with free copies of
to help "someone who needs it" find the confidence to cook at home, and then throw in
to help all of us get our kids to try more foods and flavors. This one would also work:
All that said, giving Good and Cheap away for free is a great start. Just don't expect it to change the way America eats.
Since my hub and I like vegetables, though, and since his ripping out of the garden filled our pantry with butternut squash, I tried out a recipe from Good and Cheap and found it luscious! (Our squash wasn't as ripe as I would like, so the sweeteners added were my own idea.)
As promised, this recipe was cheap and much more than good.
|The main ingredients|
Lightly Curried Butternut Squash Soup (adapted from Good and Cheap; Market ingredients "*")
1 butternut squash* (about 2 lbs)
1 Tbsp butter
1 medium onion*, chopped
1 bell pepper*, chopped (recipe called for green, but I would use red or orange next time, so there isn't a bitter note)
3 cloves garlic, minced*
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp cayenne pepper
1 can coconut milk
1/4 cup brown sugar, optional
dash maple syrup, optional
salt and pepper
sour cream for garnish
chopped scallions for garnish*
chopped cilantro for garnish*
To make my life easier, I halved the squash, seeded it, and threw it in a crock pot on LOW for a few hours until it was cooked. Then I scraped out the flesh and added to the soup later.
Melt butter in soup pot over medium and saute onion through garlic until tender. Add spices and cook another 2 minutes, stirring. Add cooked squash, coconut milk, sweeteners, and 3 cups of water. Stir.
Bring soup to a boil, then reduce heat and simmer 30 minutes. Season to taste with salt and pepper.
Blend thoroughly with immersion blender. Serve with dollop of sour cream and sprinkle of garnish.
I plan to try several more recipes in the book and will report back. In the meantime, just two more Thursday Markets, and this will be Skagit River Ranch's last Thursday. Be sure to ask about signing up for there Bellevue Buyers Club, if you still want to order meat in the off-season.