By Adam Calder, Produce Manager
Iowa autumn produce is abundant at Wheatsfield this November. If you need squash for pies, soups, roasting or casseroles we have got you covered. The department has some great spaghetti, acorn, delicata, buttercup and butternut squashes from One Step at a Time Gardens in Kanawha, IA. If you are going to pick up some One Step squash, you should also grab some of their sweet and crunchy table carrots. These carrots might not what be what you are used to, as they are not sorted according to size, and they come in all sizes but are equally delicious be they big or small. These carrots are so fresh and clean, you don’t even need to peel them!
Just in time for Thanksgiving we have certified organic Iowa grown burgundy yams and Covington sweet potatoes from Organic Greens in Kalona. These sweet potatoes are just begging to be roasted, baked into a pie or whipped up into a delicious side dish. Due to the high amounts of organic matter in Iowa soil, the skins of these sweet potatoes are blemished with completely harmless and superficial dark spots that in no way negatively affect the quality or shelf life of the potatoes. Don’t forget to get some certified organic yellow or red onions while you are picking up your yams, as we’ve got a good supply of them from Flint Ridge in Kalona, IA.
If you are looking for a fun new winter squash to try, then look no further than the honeynut squash from Lee’s Greens in Nevada, IA. These are like a smaller, sweeter version of a butternut. Most of them are small enough they can be used as individual servings. They are great peeled and roasted, but if you really want them and other Iowa autumn products to shine, then try this recipe:
- 1 lb. Honeynut squash, halved, seeded, peeled and cubed.
- 2 large, 4 medium or 6 small apples (about a pound of apples total) peeled, cored and cubed
- 1 medium yellow onion, chopped
- 2 cups cubed stale bread
- 1 quart chicken or vegetable stock
- ½ tsp salt
- ½ tsp. dried marjoram
- 2 egg yolks
- ½ cup cream
In a stock pot or soup kettle, combine first seven ingredients. Bring to a boil and simmer for 30 minutes, or until the squash is tender. Using either an immersion blender or a food processor, blend the soup until smooth.
In a small bowl, gently beat egg yolks and cream. Just before serving soup, whisk one cup of hot soup slowly into beaten eggs. Pour the egg/soup mix back into the soup kettle, stir and serve hot.