Bedtime for Northern Gardening

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Northern Gardening is "put to bed" for the season in this show, although it will come out of "hibernation"' in January to talk about ordering seeds and great varieties for Cook County. In this show, guests talk about bees and chickens  and getting them ready for winter as well as things to think about for the coming growing season. We also talk about recipes for fall produce. To listen, click on the audio icon.

Here are a few recipes submitted by our guests and radio fans.
 

Apple Butternut Squash Soup
 

Serves 6
* 1 tablespoon unsalted butter
* 1 medium onion, diced
* 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
* 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
* 2 teaspoons coarse salt
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground ginger
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon freshly ground black pepper
* 2 cups homemade or store-bought low-sodium chicken or vegetable stock
* 2 1/2 cups water, plus more if needed
* 1 jalapeno chile, thinly sliced, for garnish (optional)
* Sour cream, for garnish (optional)

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
I like to take a toothpick and swirl a pattern with the sour cream ontop of the soup. A little flare is always welcome!

Here are a few recipes for kale lovers.

Baked Kale Chips

Kale chips can be crumbled over popcorn for a tasty, nutritious snack.

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Kale Crisps

This recipe includes cheese.  Both of these recipes are from www.allrecipes.com

Ingredients

  • 2 bunches kale, washed and dried
  • 2 cups shredded Cheddar cheese
 

Directions

  1. Preheat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.
  2. Remove the stems and ribs from the kale, and shred the kale very thinly. Spread the shredded kale onto the baking sheets, and sprinkle evenly with Cheddar cheese.
  3. Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.

Enjoy!

 

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