Recipes
When we cook it is very intuitive, we don’t usually follow recipes closely if at all. But we are making an effort to write down and share recipes with customers so that we can encourage the use of fresh produce in everyday meals. Home-cooked meals are better for your family than processed and pre-packaged dinners. And with the recent food safety scares, we think more people should re-learn how to cook from scratch. This winter we plan to get really ambitious and write and publish a Lincoln Gardens Cookbook, complete with colour photos, so that our customers are better able to use the fresh vegetables, fruit and herbs that we grow.
So here is one of our most popular dishes, Fall Pumpkin & Squash Soup. Children love it!
Fall Pumpkin & Squash Soup
This is a creamy and calorie rich dish perfect for when those first days of Autumn come knocking!
You will need:
1 Sugar Pie Pumpkin (peeled & cubed)
1 medium Butternut or Hubbard Squash (peeled & cubed)
¼ cup Butter
1 large onion (finely chopped)
3 celery stalks (finely chopped)
2-3 garlic cloves
4 cups water
2 cups Heavy Cream (can use Homogenized milk for lighter option)
1 cup cream cheese
1 cup orzo or small pieces of spaghetti
½ cup fresh grated Parmesan cheese
nutmeg
salt & pepper
Directions:
* Peel and Chop the pumpkin & squash into 1 inch cubes
* Heat the butter in a large soup pot. Add the onion and cook over medium heat until the onions are softened. Add celery and garlic and continue to cook for another 2 minutes.
* Stir in the pumpkin & squash cubes and cook for 2-3 minutes
* Add 4 cups of water (or just enough to cover the cubes of pumpkin & squash) and cook until the pumpkin & squash cubes are soft (about 15 – 20 minutes)
* Use a hand-held food processor to puree the mixture.
* Stir in the cream, nutmeg and cream cheese and cook until cream cheese is melted
* Stir in pasta and cook until the pasta is done
* Season with S & P.
* Stir in Parmesan cheese and serve.
Serves 4 – 6
Family Borscht Recipe
I list ingredients in the order you will use them.
1 large chopped onion
2 tablespoons butter
4 large diced carrots (smallish pieces but not too fine)
1/2 stalk celery, chopped (if you have it)
1/2 small finely shredded cabbage
6 cups water
4 large beets (peeled and diced)
3 medium potatoes chopped (bite size)
1 cup chopped green beans
(you can add shelled peas too if they are in season)
2 diced tomatoes or 1 can diced tomatoes
1 small can Tomato paste
3/4 tablespoon salt
1 tablespoon Cumin
1 Tablespoon thyme
1/4 teaspoon ground black pepper to taste
1 tablespoon fresh dill
*Heat the soup pot on (medium heat) and melt butter. Add Onions and saute until tender, approximately 5 minutes. Add Carrot & Celery, reduce heat to medium low, and simmer for 5 minutes. Stir the Cabbage into the pot, and continue simmering 5 minutes more, or until tender.
*Add 6 cups water
*Add Beets to mixture and let cook on low for 10 minutes
*Add Potatoes, tomato, tomato paste and green beans. Add the spices and continue cooking until potatoes and beets are softened.
*Serve with a drop of sour cream, a sprinkling of dill and good bread!!
