It’s CSA (Community Supported Agriculture) season, which mean that every Wednesday afternoon I drive over to “Farmer Bill’s” to pick up a crate of fresh in-season produce. It’s actually Kenney Farm, but the owner’s name is Bill, and last year my youngest would call “There’s Farmer Bill’s farm!” as we passed it to and from preschool. The name stuck; it will always be Farmer Bill’s farm to us.
When I get home with my crate, I unpack, sort, trim, bag, and refrigerate most items right away. I take inventory and compile menus of how I’ll plan to use the produce before our next pick-up. Because it’s fresh and in-season, the crate is often skewed and green-heavy or root-heavy, depending on how far into the summer we are.
And zucchinis and yellow squash? They seem to be always in season! I sometimes think they’re like the broom in Fantasia, multiplying when my back is turned!
On Tuesday of this week I still had four zucchini left from our last pick-up, and I knew that more would greet me in our crate the next day. I poked around some recipe sites, and found this idea for Curried Zucchini Soup from Martha Stewart Everyday Food (the version of Martha that I can handle!). Looked like lunch to me:
- 1 Tbsp olive oil
- 1 medium onion, chopped
- Coarse salt
- 2 garlic cloves, minced (I used my Polaner “fresh chopped garlic in a jar”)
- 2 tsps curry powder
- 1 1/2 pounds zucchini (about 3 medium), washed, trimmed and sliced 1 inch thick (I used the 4 I had, and didn’t weight them)
- 1 baking potato, peeled and cut into 1-inch chunks (notes indicate others have used sweet potato with good results, too)
- 1/3 cup sliced almonds, toasted, for garnish
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute. This was interesting, adding the spices before any liquid; reminds me of the way America’s Test Kitchen instructs us to prep these aromatic items in the microwave to release the “bloom” of flavor.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- I used the immersion blender to process until smooth, and garnished with toasted almonds.
I really liked it! Despite the high temperatures in our area this week, I enjoyed having warm soup at lunch time. The health benefits of having vegetable soup were likely negated by the cheese and crackers that accompanied it, though. The Curried Zucchini Soup can be served heated or chilled – I did try one cup chilled, but it tasted/felt gritty to me. Wouldn’t it look pretty with a piped swirl of yogurt or sour cream on top?