Butternut Squash Soup

Many think about one type of squash – summer squash. But, there is another kind that is just as tasty and easy to cook with- winter squash.

My favorite, Butternut Squash is a winter squash that has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.

Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots. Get out to your local farmers’ market and ask the grower to pick you out the best one for you.

You store Butternut Squash much differently than summer squash. Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

I like to pair up Butternut Squash recipes with a Pinot Grigio or Chenin Blanc wine.
When it comes to cooking Butternut Squash you have many options: a gratin, soup, soufflé or even in stir-fry.

My favorite way to really cook a Butternut Squash though is in a soup. And, with the cold weather we have been experiencing lately in Missouri it’s soup time. Try this recipe for a little change at the dinner table.

Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, pared, seeded and cut into 1-inch cubes
2 pears, pared and sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, ground
1 cup whipping cream

Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Source: Public domain recipes converted from Meal Master format.

Heirloom Tomatoes: Taste the Freshness

Although the farmers’ market season is winding down you can still get out to your local farm stand and markets and take part in one of the very best parts local food – heirloom tomatoes!

My family has grown heirlooms in our family garden since I was a child, as do I in my own garden. Heirlooms (or heritage tomatoes) are non-hybrid tomatoes. The definition of the use of the word heirloom to describe plants is highly debated, according to Wikipedia. I consider a true heirloom a cultivar that has been nurtured, selected, and handed down from one family member to another for many generations.

There are SO many varieties to choose from when it comes to heirloom tomatoes…endless possibilities. My favorites are Cherokee Purple and Green Zebra.

If you have never had the opportunity to taste the freshness of heirloom tomatoes, I highly suggest you visit your local market before the end of the season and give it a try.

This year at the Missouri State Fair visitors were able to taste 9 varieties of heirloom tomatoes at the Missouri State Fair Farmers’ Market I put together in the Ag Building. Read about the market events and the heirlooms on my Farmers’ Market Blog or check out other photos from the fair market.

Here are some good readings if you are interested in heirloom tomatoes as well. Or maybe you want to buy some heirloom seeds for your garden next season….take a look at Baker Creek Seeds (where I purchase a lot of my garden seed) or Morgan County Seed (both Missouri companies).

Suggested Heirloom Readings:
Smith & Hawken: 100 Heirloom Tomatoes for the American Garden (book)
The Heirloom Tomato Cookbook (book)
Why Grow Heirloom Tomatoes
How to plant heirloom tomatoes

Now for a heirloom tomato recipe that I hope you all enjoy!

Creamy Polenta-Stuffed Heirloom Tomatoes
1 Tbs. butter
1 Tbs. diced shallot
1/2 tsp. minced garlic
3 cups lower-salt chicken broth
1/2 cup heavy cream1 cup polenta (such as Bob's Red Mill brand)
1/2 Tbs. chopped fresh thyme
1/2 tsp. chopped fresh rosemary
1/4 cup plus
2 Tbs. freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
8 large Roma-style heirloom tomatoes
2 Tbs. chopped parsley

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.


Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Pollo Alla Spiedini Prosciutto

Wow! Where did the time go? I realized today how long it has been since I last posted on the blog and I feel ashamed! I truly apologize for being delinquent!

Between traveling all over the state visiting farms and farmers’ markets, plus working the Missouri State Fair for 11 days, I have not really had time to do anything. But, things are changing.

If you want to see how the first annual Missouri State Fair Farmers’ Market went this year – check out my other blog – A Look at Missouri Farmers’ Markets.

Supporting the local theme that’s been stirring around the media and my own home lately, I have a great recipe from a Missouri food company – Zia’s. Hope you enjoy this as much as my family does.

Pollo Alla Spiedini Prosciutto
8 oz chicken tenders
1/4 cup sliced mushrooms
1/3 cup Zia’s Sweet Italian Dressing
1/4 cup diced prosciutto ham
1/4 cup Italian seasoned bread crumbs
1/4 cup shredded provel cheese
3/4 cup Zia’s White Wine, Lemon, & Butter Sauce

Combine chicken and salad dressing in a re-sealable plastic bag and marinate for 1 ½ hours. Discard marinade. Prepare medium fire in grill. Thread chicken onto skewers and dust with bread crumbs. Grill over medium heat until juices run clear when pierced. Bring Zia’s White Wine, Lemon & Butter Sauce to a simmer over low heat. Add mushrooms and prosciutto. Cook until mushrooms are tender (about 5 minutes). Remove chicken from skewers to serving plate, top with provel cheese and cover with sauce. Garnish with additional provel cheese.

(Note: If not using a grill, preheat oven to 350 degrees. Do not use skewers, instead arrange breaded chicken in oven safe dish and bake for 15 to 20 minutes or until chicken is cooked through).

It is also available online at www.zias.com.

Time Goes On

It always amazes me how fast time flies by the older I become. It’s almost as if one week disappears and before I know it it’s the end of the month.

This weekend my husband and I were fishing on Lake Ozark. It’s times with my husband like this that I can truly let my mind be free and put behind me the work that’s piling up on my desk or what things need to be done around the house or what friends or family members I need to call to just say hi. And- I cherish these time with my husband to relax, enjoy the lake and take in the sun!

My family continues to grow…the Baldwin family now has 5 grandkids (Sydnee, Hunter, Luke, Logan and little Landon – who recently celebrated his 1st birthday!) I wish everyday that I was closer to all of them to spend more time with them.

(PHOTO: Sydnee and Lane, June 2008)

My little niece Sydnee is growing up fast and becoming quite the little beauty! Sydnee loves to cook and enjoys watching the Food Network. Hunter likes to help Aunt Lane in the kitchen and terrorize his big sister and well Luke (he is still pretty little) just wants to be part of the cooking fun! I was recently at my brother David’s home and had the opportunity to cook dinner with the family, which is always a treat!

Yes, it’s always a family affair in the kitchen when I visit my brother’s house and I love that the whole family cooks together. My brothers and I grew up the same way in my mother’s kitchen and I hope that someday when I am fortunate enough to have children of my own that I will be able to cherish memories in the kitchen cooking cherished family recipes as well.

Something special from my own kitchen: Fried Potatoes (a true country girl’s favorite)

Mom’s Fried Potatoes
6-8 new potatoes, halved and sliced thin, skin on
Vegetable oil
1 tsp. Lawry’s Seasoned Salt
½ tsp. black pepper
½ of a red onion, diced
¼ tsp. garlic powder
½ tsp. dried basil

Fill a large skillet with about ½ inch of oil. Heat oil. Drop in onions and sauté for 1 minute. Add potatoes and seasonings.

Cook potatoes until a light golden brown. Drain potatoes on paper towel to remove excess oil.

Serve with hamburger or bbq anything!

First Lady’s Pie Contest

There’s a new cooking highlight at the Missouri State Fair this year - First Lady’s Pie Contest!

Entries can showcase their family’s favorite traditional dessert by entering the contest on Aug. 14, 2008 at the Home Economics Building on the Missouri State Fairgrounds in Sedalia and is open to all amateur bakers of all ages.

Perhaps you or someone you know might like to find out how a favorite homemade pie measures up against the competition of others across the Show-Me State at the inaugural First Lady’s Pie Contest at the 2008 Missouri State Fair.

For more information about the new contest:
Contest Rules
Entry Form
Photography Notification

Squashing Around

This year has been a tough one for many farmers’ across Missouri. Floods, heavy rain, damaging winds and then more flooding has caused many farmers’ to loose their vegetable crops, meaning their farmers’ market business well also suffer this season.

But there are many folks that have salvaged their gardens or vegetable operations. I attended the recent Fahrmeier Field Day Monday for work and received a bountiful basket of fresh produce from the Fahrmeier family that included, tomatoes, squash, zucchini and raspberries.

My garden is almost ready to provide me with some wonderful squash, but I’ll still have to wait about another two weeks for tomatoes.

Reminder: Get out to your local Missouri Farmers' Market this season and enjoy the wide variety of produce and talking with the producers.

Here’s a new recipe for squash that I know you will all enjoy!

Italian Summer Squash

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon dried oregano leaves

2 cloves garlic, chopped

1/2 teaspoon Dijon mustard

5 tablespoons olive oil

salt and ground black pepper to taste

2-1/2 tablespoons chopped dill (use the feathery portions only)

1/3 cup crumbled feta cheese

3 pattypan squash - trimmed and cut into

1/2 inch thick slices

3 zucchini, trimmed and cut into 3/4" thick slices

3 yellow (crookneck) squash, trimmed and cut into 3/4" thick slices

Combine lemon juice, oregano and garlic in a non-reactive bowl. Whisk in mustard and olive oil. Season with salt and pepper to taste. Stir in the dill and feta cheese; set aside. Cook squash until tender, but not mushy. Carefully transfer squash to a serving plate. Stir dill and feta dressing to recombine, spoon over squash.

Back With Many New Recipes from Spain

Yes, I know it’s been a bit since I’ve posted and I do apologize but with being gone for three weeks in Spain put me a little behind in work when I arrived back. Thanks for the emails from some loyal readers, I appreciate the kind notes.

How was Spain? It was a wonderful experience that I will always remember. We walked up mountians, view world famous paintings and buildings, shopped at local farmers' markets for meat, fish and produce. From tours of palaces where I saw walls and ceilings of gold and beautiful paintings, fountains galore, to cathedrals that absolutely amazed me by the treasures that laid inside and not to mention the best part of all- THE TAPAS! View my photos from Spain.

Tapas, you ask? Tapas are snacks, canapés or finger food. Tapas come in many different forms and can vary from town to town! But, what are they?

Tapas can be practically anything from a chunk of tuna, cocktail onion and an olive skewered on a long toothpick to meat with sauce served piping hot in a miniature clay dish or even a plate of olives. They are served day in and day out in every bar and café in Spain. So much a part of the culture and social scene that the Spanish people invented the verb tapear which means to go and eat tapas!

In most regions of Spain one tapa is complimentary with each round of drinks ordered. Tapas keep the Spanish fueled for their long journeys from bar to bar before their mid-day meal and in the evening before dinner. (I think I will start serving tapas when we have friends over more often, you can almost fill up on them.)

We really enjoyed sharing in the culture of the Spanish and with my husband’s family who all live outside and surrounding towns of Madrid. We traveled, we ate (a lot), we met family we had never met and learned so much! It was a wonderful experience that we will always cherish.
Spain also showed me a new appreciation for new tastes to draw upon to create new recipes which I will be sharing. Today, I’ll pull out one of my favorite recipes from Spain that we had with dinner almost everyday – A Spanish Salad. No, salad dressing on Spanish Salads- just olive oil and vinegar.

Spanish Salad

Lettuce (two kinds if your prefer)

1 tomato, sliced

Spanish Olives

3 green onions (scallions), chopped with tops

A little cracked black pepper

Place on large plate. Drizzle with a good olive oil and some vinegar, don’t use too much though. (I also like to use red wine vinegar.)

Simple recipe that is also good for you. In Spain you sit this salad in the middle of the table and everyone eats from the plate, no salad bowls. It’s kinda fun!