Our CSA Members will be receiving the following produce in their final week of the first summer season:
- Sweet Italian Basil, bunch
- Dry Roselle Hibiscus Tea
- Bicolor Okra
- Pineapple Pears – Peel and enjoy firm!
- Seminole Pumpkin
- Murasaki Sweet Potatoes
- Sungold Cherry Tomatoes
- Red Cabbage – NSOF
Curried Coconut Calabaza Soup – Edible South Florida
Ingredients
- 3 cups pulp from roasted calabaza or other winter squash, like butternut
- 1 medium onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1 can coconut milk
- 2-3 cups water or vegetable stock
- 1 teaspoon curry powder (or according to taste)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Garnish: Lime and cilantro or Thai basil
Instructions
In a large pot, combine oil, onion and garlic and simmer until onions are soft and translucent. Add curry powder and stir and heat until fragrant. Add roasted squash and 2 cups water and simmer for 10 minutes to incorporate flavors. Puree in blender until smooth and return to pot over medium heat. Add coconut milk and salt and pepper to taste. Adjust curry powder if needed. If soup is too thick, add more water; if too thin, simmer until it thickens. Garnish with lime and cilantro or Thai basil.