CSA 2015: Week 27

This week, we received: half a winter squash, a patty pan squash, half a summer squash, two sweat potatoes, a turnip, half a bell pepper, three cucumbers, around 15 apples, and eggs.


I made soup on Saturday with the winter squash, patty pan squash, sweat potatoes, and onion from a few weeks ago. I was inspired by these two recipes.


  • about 2-3 cups of squash
  • bacon, six strips (or, eight… if you’re just using the soup as an excuse to eat bacon)
  • small yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 large sweat potatoes, diced
  • 2 tsp ginger, minced
  • salt (a lot) and pepper (to taste)
  • 3-4 cups of broth
  • sour cream


  1. Roast squash until tender, remove from oven. (Cut in half, remove seeds, lay flesh side down in pan, add ¼ water, and roast for about 30 minutes at about 400 degrees Fahrenheit)
  2. Cut bacon into strips and crisp in pot. Drain bacon and pot.
  3. When squash is cool, cut into small pieces.
  4. Cook onion and garlic until onion is translucent.
  5. Add sweat potatoes, cook for about 10-15 minutes, until somewhat tender
  6. Add broth, squash, and spices, gently boil for about 15-20 minutes
  7. Carefully blend all ingredients
  8. Garnish soup with sour cream and bacon (and roasted squash seeds, if desired)



I roasted summer squash and turnips as a side. I’ve been snacking on the cucumbers and bell pepper. And we’re still taking apples to lunch.

Scott made eggs and bacon for breakfast on Sunday. And I might make cookies again. We’ll see.


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