For those who argue that farmers markets are too expensive, this dinner for 12 for our first Farmers to Veterans to Community dinner of 2020 at Homes for the Brave last week came in at a mere $87, with $66 going to our local farmers! A win for the female veterans, a win for our local farmers, and a win for #shoplocal
On the menu: Winter Vegetable Minestrone (with Fort Hill Farm achorn squash, onions, and garlic, and Riverbank Farm heirloom tomato purée and baby kale), Mushroom Spinach Pasta (with Seacoast Mushrooms mushrooms, garlic and spinach) and Crockpot Applesauce with 20 naturally sweet local apples from Woodland Farms
Consider this easy recipe for vegetarian minestrone soup as a starting point for a pot of health. It is complete and perfect as it is written but feel free to add other veggies you find in the market. Mushrooms sound like a good idea. Not a kale fan? Toss in a couple of handfuls of organic spinach instead.
¼ cup olive oil
1 large onion, small diced
2 carrots, small diced
2 ribs celery, small diced
1 tsp salt
4 cloves garlic, minced
5 sprigs of thyme
2 sprigs rosemary
1 bay leaf
4 cups stock (chicken or vegetable). Add more as needed to achieve texture you like.
1 14 ounce can jarred tomatoes
1 pound butternut squash, peeled & diced
1 bunch kale stemmed & chopped
2 cans cannellini beans, drained
In a Dutch oven (or heavy bottomed saucepan) heat olive oil. Saute onions, carrots & celery with salt for 15 minutes until tender.
Add garlic, rosemary, thyme & bay leaf. Cook about 5 minutes.
Add, stock & jarred tomatoes. Bring to a boil. Add squash, cook 15 minutes until squash is tender.
Add beans and kale cook 5 minutes more.