City Fresh - Fresh stop this Thursday Nov 15th

Annie Stahlheber · Post by **Annie Stahlheber** » Wed Nov 14, 2007 1:04 pm

Fresh, local produce is available for pick up this Thursday at the Lakewood Public Library, main branch from 5:30 to 8:00 PM.

Join in the harvest - we have two Fresh Stops left for 2007. If you would like to sign up for a share, please show up Thursday between 5:30 and 8:00 pm.

Pricing for the late fall shares are the same as before:

Full share (3-4 people for a week) - $20 (limited income price, $10)
Half share (1-2 people for a week) - $10 (limited income price, $5)

We accept Ohio Direction Card.

Feel good about reducing carbon emissions to produce and transport your food. We receive our delivery in a truck run on straight veggie oil. We get our produce from small, local farms within 100 miles.

Volunteer opportunities are available for this program as well. If you would like to help out - let me know.

For more information - contact me via a private message. Thank you!

Thank you ~Annie

Joe Whisman · Post by **Joe Whisman** » Wed Nov 14, 2007 1:43 pm

City Fresh warms my heart and gives me hope. Thank you to everyone who makes it happen. Your hard work and dedication is worth it.

Annie Stahlheber · Post by **Annie Stahlheber** » Wed Nov 14, 2007 4:50 pm

If we're lucky we may even get a warm soup recipe to warm our tummies too!

Heidi Hilty · Post by **Heidi Hilty** » Sun Nov 18, 2007 8:01 pm

Phil & I enjoyed homemade Butternut Squash Soup for dinner tonight - delicious : )

Will gladly share the recipe - let me know if you're interested.

John Guscott · Post by **John Guscott** » Sun Nov 18, 2007 8:31 pm

Heidi,

Sounds good - could you please post it to the board? We have a lot of squash, thanks to CF!!

Heidi Hilty · Post by **Heidi Hilty** » Sun Nov 18, 2007 8:55 pm

Butternut Squash Soup

2 butternut squash
3 tbsp. butter
2 slices bacon, chopped
1 small-medium onion, chopped
6 cups low sodium chicken broth
1/4 cup orange juice
hefty pinch of nutmeg
salt and freshly ground pepper
1/4 cup toasted pecans, chopped
1 tbsp. honey

Preheat oven to 375. Halve the squash, scrape out seeds, and place cut side down on oiled baking sheet. Bake until the squash can be easily skewered, about 45 minutes. Cool for 20 minutes. Scrape pulp and reserve. Discard peel.

In a soup pot over medium heat, melt 1 tbsp. butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer 30 minutes. Let cool for 5 minutes.

In a blender (or food processor)m, puree soup in batches until very smooth, 2 to 3 minutes per batch, Put pureed soup in clean soup pot, add orange juice and nutmeg, season with salt & pepper to taste, and heat through for 5 minutes.

While soup is simmering, make compound butter by mashing together the remaining 2 tbsp of butter, pecans, and honey. Put in small round container (or roll in plastic wrap in cylindrical shape) and store in refrigerator.

To serve, ladle soup in bowls and put a dollop of butter mixture in center of each soup.

Store leftover soup in refrigerator. Please let me know if you have any questions. We had this with a small salad for dinner.

Valerie Molinski · Post by **Valerie Molinski** » Tue Nov 20, 2007 9:17 am

Great produce. Saturday night I made butternut squash ravioli and sauteed bok choy with cauliflower and garlic. All of it was wonderful. Im glad I signed up for the December 6 drop. My 3 year old ate the apples we got too and said "I really like these library apples. They are yummy."

Excellent program. Thank you!