This seemed to be such an interesting soup that we couldn’t pass it by when we first saw it in Fire and Ice: Classic Nordic Cooking, by Darra Goldstein. After all, blueberries turned into soup! And cold soup, at that! We’ve made a number of great savory blueberry dishes before (our Blueberry Mac and Cheese comes to mind), but nothing like a chilled soup. And, on top of it all, it seemed really simple. So simple that we had to try it.
This is a super-easy and super-quick item you can put together as an appetizer to serve with bread or crackers. Or, if you want a light snack, or even a light dinner (which is what we did), you can use it for that, too. Your choice.
This week’s share is starting to looks like a fall crop. Except for those squash blossoms, which we think of as something more for spring. But, with the way the seasons work in the southwest, it’s possible to get two fast-growing, typically summer crops in one year. We don’t know what kind of squash Farmer Frank has planted that resulted in these blossoms, but we’re sure that in a month or two, we’ll be getting some in our shares.
The share this week included:
- Pattypan squash (3)
- Anaheim peppers (3) — traded for another Armenian cucumber
- Armenian cucumber (1)
- Diva cucumbers (3)
- Red potatoes (6)
- Yard-long green beans (1 bunch)
- Squash blossoms (1 bag)
- Red bell peppers (3)
In case you’re wondering what we do with squash blossoms, just click this link.
As dedicated readers of Scratchin’ It, you know we love to make pasta. Especially if the shape of the pasta is something we can form without the aid of a machine like an extruder or a pasta roller. Why? Well, we really think that fresh pasta is something everyone should make from time to time, and shapes that can be made by hand put pasta-making in everyone’s wheelhouse.
Sure, this is a simple dish to prepare, but, what do you expect when we get back from traveling? Some fancy meal? Nope, something simple, nourishing, and good. But, don’t worry; though these sound like ordinary quesadillas, we added a Scratchin’ It touch that makes them just a bit more special. Read on and see.
Yes, we were gone again, so we didn’t have posts for the past week or so; however, you can be sure that something food-related will show up on Monday. For today, we’ll just leave a photo from our most recent trip. It’s up to you to figure out where it was taken.
We don’t have enough gnocchi, and we’re willing to bet that people who’ve had really good gnocchi — there are a lot of bad versions of gnocchi out there — readily agree. One of the main reasons we don’t have gnocchi more often isn’t because they’re somehow troublesome, as they aren’t; actually, it’s because we generally get red potatoes in our CSA share, and russets, being starchy and dry, are a better choice for potato gnocchi. Plus, we often forget that gnocchi can be made from something other than plain white potatoes. With that in mind, let’s scratch out a batch of savory sweet potato gnocchi.