I used to run a local vegetable order and delivery scheme in conjunction with Shillingford Organics, located just outside of Exeter.
People ordered from the seasonal selection online and then have them delivered to a central place.
Fresh And Truly Tasty!
I loved to hear how much people love the vegetables and most importantly, how good they taste! Having the vegetables each week has transformed some peoples lives and cooking.
For example read Gill Baker’s blog on her local lunch. Many people remark on how good the vegetables taste, and how long they stay fresh if they don’t get round to eating them for a few days. This is because they come straight from the field to the customer on the very same day.
Cooking With Vegetables
Dan ordered quite regularly and rumour has it he is a dab hand in the kitchen. Dan is very busy, running his own recruitment business specialising in IT security staff, Secure Source. He works long hours so needs to do quick and easy recipes, but he appreciates fresh produce.
I had been hoping he might share some of his cooking secrets and just recently he has in the soup recipe below. Easy to make and making use of autumn vegetables in season – it is warming, nutritious and delicious.
Recipes For Busy People
In think some of the authors of the recent quick and easy type cookbooks, could take a leaf from Dan’s book in how to make a really easy to cook and delicious meal – without fuss. This recipe has five ingredients and most of the cooking time needs little supervision.
Use the squashes available to you. Butternut, onion and crown prince squashes are the sweetest with their orange flesh. If you don’t like chilli, a spoonful of paprika would add a little seasoning
Squash and Parsnip Soup
- 1 butternut squash
- 1 acorn Squash
- 4 large parsnips
- 1-2+ Chillis to taste (I like a few)
- 2 onions, peeled and sliced
- 2 tablespoons olive oil
- 1 litre vegetable stock
- Pre-heat oven to 200 degrees C
- Chop up the squashes and parsnips
- Place in a roasting dish and drizzle with olive oil
- Bake for 30 minutes
- Fry the onions
- Add the chopped chillies
- Add vegetable stock.
- Add roasted vegetables
- Bring back to boil and simmer for 30 minutes
- Whizz with your hand blender or put in a liquidizer
- Return to the saucepan to reheat through
- Serve with some robust, crusty bread
- Season to taste – Seasoning – White pepper, black Pepper and salt
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