Jump to the Recipe When you’ve got a Sugar Hubbard Squash that needs to get used, you’ve got a lot of squash. Sugar Hubbard is a cross of Blue Hubbard and Sweet Meat, and it’s just fantastic. It roasts well and has a smooth, creamy texture when pureed. Last time I grew Sugar Hubbard I…
Soups
White Bean, Sausage and Cavolo Nero Kale Soup
Yesterday afternoon my son was doing his best impression of a barnacle, stuck to me in an emotional rebound reaction to going back to school from Winter Break. Getting anything done was challenging. My husband walked in, back from his daily round of corporate servitude, our pre-teen daughter trailing in behind him. “How was school?” I asked her. “Is…
Carrot Soup with Green Curry and Coconut Milk
This soup didn’t make the final cut for the book. That’s not, I hasten to say, because it’s not absolutely delicious and easy. But we already had a curried soup, and two seemed overkill, so this Thai-flavored smooth and creamy carrot soup ended up on the cutting room floor. When I was cleaning out the…
Split Pea Soup with Bacon (or, How To Eat Well For Almost No Money)
“It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and…
Three Sisters in Seattle Chili
The thing about this chili is, you pretty much just open up a bunch of jars and simmer. So on a difficulty scale of 1 to 10, 1 being “Boil Water” and 10 being “The Food They Invent at Moto” this chili is maybe a 2, and that’s only if you need to rummage around for a…
Sunchoke Soup with Hazelnuts
This recipe is from the Eating Local in the Depth of Winter recipe demo and presentation I gave at the Northwest Flower and Garden Show. Thank you so much to everyone who came out to learn just how delicious it can be to eat from your garden, even in the “low time.” To view all…