Recipe

Recipe: Smoked Butternut Squash, Apple and Pork Soup

This past weekend on Instagram, we hinted at a recipe coming to the blog soon. Finally, I am getting a chance to sit down and actually write it out. This isn’t so much a “recipe” as it is an idea. I don’t usually measure when I cook, instead going with the “I can always add more” method of adding small amounts at a time until I hit the right flavor combo. This one is no different. This time of year is perfect for making squash soup, and pairing that with apples and pork seemed so obvious. Feel free to change it up as you see fit!

This recipe does need things like a smoker, dutch oven, and immersion blender. The latter two can be substituted, but you can’t really smoke squash in any other way.

Ingredients:
-1lb ground pasture raised pork (can be substituted with lamb, chicken, turkey, or a comparable amount of lentils or Textured Vegetable Protein, or can be omitted completely)
-some butternut squashes (we used three that were slightly on the smaller side)
-a couple tbsp cooking oil (if needed)
-1 onion, diced
-some cloves of garlic
-a couple carrots
-a couple tart-sweet apples, or whatever you have
-chicken or vegetable broth
-chili powder
-paprika
-salt and pepper

And now, for how to make it:

-Pre-heat your electric smoker to 225F. Follow your smoker’s instructions to add water, and use apple or peach wood for flavor.
-Peel, seed, and chop your butternut squash. Throw them in a baking pan that fits into your smoker. Set this aside
-Brown your ground meat of choice in a dutch oven. Remove the meat and set aside. Pour most of the fat out on top of the cubed squash.
-Toss squash to coat. Add a little cooking oil if needed. Sprinkle with salt and pepper. Put in smoker with some apple, peach, or other milder tasting wood for around 2 hours. It should look something like this when it’s done. You want it to be softened slightly, but not completely falling apart.

-While the squash is in the smoker, add the chopped onion to the pot and brown slightly. This will probably take a little longer than you think. Maybe like 20 minutes? But you have a couple hours to wait for the squash to be done anyway.
-Peel and chop up the carrots and add them into the pot with the slightly browned onions. Add a few cloves of crushed garlic as well. Let the veggies hang out on medium heat for a bit, stirring once in a while.
-Once the squash is finished, dump it, and any juices in the bottom of the pan, into the dutch oven. Add broth to cover everything. Chop up a couple apples and toss in there as well.

-Once everything but the protein is in the pot, add some chili powder and paprika. And some salt and pepper to taste.
-Simmer for a while, until the squash, apples, and carrots are fork tender.
-Get out that immersion blender and get to blending! You want it to be nice and smooth. If it starts getting too thick, add more broth, or even just some water.
-Add your protein back into the pot, and heat through. Taste, and add more seasonings as you see fit.

We served ours with a drizzle of balsamic vinegar, and a little dollop of sour cream or crème fraîche. Would also be great with some fresh chopped chives on top. This refrigerates well, and reheats easily. It tastes like autumn, and goes well with so many other foods.

Enjoy!

This post contains affiliate links. If you click them and make a purchase, we make a little money. Doing this helps keep our farm running.

Collaboration · Green Gardens Community Farm · Recipe

Recipe: Easy Asian Chicken Tacos with Cabbage Slaw

Earlier this month, we did a special farm event with our friends at Green Gardens Community Farm. We had several people ask for the recipes, so here is one of them! And I won’t give you a novel before I tell you how to make it. Asian chicken tacos with cabbage slaw are quick and easy, and can be made ahead of time, and assembled later. The measurements are approximate, so don’t worry too much about getting it precise.

Asian chicken taco with cabbage slaw
We aren’t food bloggers. This imperfect photo is all I could manage before scarfing the tasty taco down

Ingredients:
One whole pasture raised chicken
Salt and Pepper
Corn tortillas

Cabbage Slaw:
One head of cabbage
1/4 cup thin sliced green onions
1/2 cup cilantro
1/4 cup rice wine vinegar
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce

Set oven to 375F. Spatchcock the chicken. If you don’t know how to spatchcock, get yourself a pair of poultry shears, and watch a video. It’s super easy, and reduces the cook time of the chicken tremendously. Flatten the bird onto a sheet pan lined with aluminium foil. Season chicken on both sides with salt and pepper. Stick in pre-heated oven for 35-45 minutes, or until food thermometer reads 160F when stuck into breast meat. Once finished, set aside to cool slightly. After chicken has cooled enough to handle, pull the meat off the bone. Chop it into chunks less than 1 inch.

While waiting for the chicken to cook, prepare the slaw. Quarter and core head of cabbage. Slice the quarters into 1/8 inch ribbons. Combine in large bowl with onions and cilantro. In smaller bowl, whisk together rice wine vinegar, both oils, and soy sauce. Pour over the cabbage mix, toss together, and place in fridge until ready to serve.

To serve, throw some chicken and some slaw on a tortilla. It’s easy. I don’t think you need instructions for that. Serve it with a side of pea shoot salad (Recipe coming soon!)

This post contains affiliate links. If you click them and make a purchase, we make a little money. Doing this helps keep our farm running.