Having just finished rolling around on the warm porch with our pillowey cat, Cicely, I determined that September is now, officially, my favorite Minnesota month. This may shock those who know me and my steadfast love for winter but I just feel so at ease in this weather, and you can’t beat the food of now. Melons, and new and fingerling potatoes, the first apples, summer squash, crisp cucumbers, and still the bins of tomatoes and sweet corn. These are the foods I cherish.
I noticed on the Wedge online newsletter this afternoon that there has been a great triumph for organic farms. Recall the positively terrible news this season that The Minnesota Pipeline Company was intent on building a line through the Gardens of Eagan organic farm. There has been great hubbub all summer regarding this issue, for it became an issue not only for Gardens of Eagan, a well-loved and established organic farm, but for organic farms everywhere. Well, the Gardens of Eagan won the fight, thanks to many folks writing to Congressmen and testifying. The MPC has agreed not to cross the farm, and most importantly, has agreed to the first organic mitigation plan in the country, which has set a precedent. Lovely, let’s all breathe a sigh of relief.
I have just quickly finished Julie and Julia by Julie Powell. You remember, this is the nonfiction tale of a woman (my age, hmmm) who impulsively decides to spend one year (365 days) making every recipe in Julia Childs’ epic Mastering the Art of French Cooking. When she began the “project” she started a blog based on it and this is really where the story begins. The blog, almost immediately, gained a lot of attention and soon she became a kind of hero, her readers cheering her on, becoming emotionally involved, even sending money at times to help her complete her project. Powell is a great writer, witty and funny and sharp, and it is fun if not compelling following her in her pursuit of bone marrow and calf’s liver and even happiness.
Alright, to end, here is a recipe for a soup I made this week that is really delicious and quick, and of its season:
Smooth Summer Squash Soup with Curry
8 small-medium sized zucchini, sliced; 2 onions, sliced; 4 teaspoons curry powder; 4 tbs. butter (or coconut oil); 1 qt. chicken stock
Melt the butter or coconut oil over med-high heat in a heavy soup pot or large skillet. And the onions and curry powder. Give that a stir, reduce the heat, cover the pot or skillet with a wide enough piece of parchment to cover and a lid to shut it tight. Add the stock and bring to a boil. Add the zucchini, season with salt and pepper and cook gently, uncovered until the zucchini are just tender. Puree immediately in a blender and correct the seasoning.
Note: You can do a few things here to make this great soup even greater. You can add a bit of coconut milk or dairy milk at the end. You can also add herbs, such as chopped parsely, chives, or basil.