Pumpkin Coconut Soup

I have some pumpkins and even more butternut squash taking a siesta in the root cellar at my parents' home up the street. They're calling to me today. They store whole for quite some time, but c'mon, I should be using them up more. So here's a recipe for the squash. You can substitute boxes of frozen squash puree, or any cooked winter squash or canned pumpkin puree you like. Spice it up with curry paste or curry powder if you dare.. but it's a nice subtle pumpkin coconut soup for those days when you aren't quite up to extra spice. I like to serve it with marinated venison or chicken grilled on a skewer, then served with tortillas. Hold a warm flour tortilla, and then place the skewered meat on your tortilla, and use the tortilla to hold the meat as you remove the skewer for serving. I'm hungry... so on to the recipe.

Keng Bouad Mak Fak Kham
Thai Pumpkin Coconut Soup

6 to 8 medium shallots unpeeled, roasted until soft
*or see substitution below
3.5 to 4 cups of pumpkin or butternut squash, cooked
*This is about a 4 pound pumpkin or squash, if you have whole ones in your root cellar
For many people, these may also be frozen squash, or cans of pumpkin puree
1 can 13.5 or 14 oz. coconut milk (check the Asian food section in your market)
3 cups vegetable or chicken stock
1/4 cup fish sauce (Asian)
Generous grindings of black pepper
1/3 cup minced scallions
Pumpkin seeds, if you have them.

Place coconut milk and chicken stock in a soup pot and then add pumpkin or squash puree, stirring to combine. Add roasted shallots or garlic, or the dried toasted onion option. Heat to a boil, stirring regularly. Add the fish sauce, turn down and allow to simmer for 5 minutes. At this point I usually use my stick blender and blend the soup smooth. It eliminates any stringy bits from our home grown squash or pumpkins. Store bought sieved purees may eliminate the need for this step. Taste for salt, but usually we don't need any extra beyond that provided by the fish sauce.
You can serve this really beautifully in a baked pumpkin shell, but in the winter there usually aren't any available. Serve in individual bowls or a soup tureen with each serving topped with toasted pumpkin seeds or minced scallions.

Another version of this adds some curry paste or powder for some spice. That's a good idea if you have colds or flu in the family. Either way, it's a good way to get extra vitamins in the family during cold and flu season.

*roasted shallots or garlic: place 6-8 whole shallots or 2 cloves of garlic in aluminum foil and drizzle with 1/4 tsp. oil, wrap well, roast until tender and the skin has darkened. Another option is to dry roast the whole cloves in a frying pan until the skin has darkened, but the inside is sweet and tender. You can also take 1 tablespoon of dehyrated onions and toss in a hot skillet and keep stirring and tossing around until dark tan, and then add to the soup.


A vegetarian version could include tiny cubes of tofu floating in the pumpkin soup, and use only vegetable broth, and substitute tamari sauce for the fish sauce. Either way, it's gluten free and nondairy.

Happy Winter -- It's been a mild one so far!

For Body and Soul

On our farm stand we have these huge hubbard squashes and huge butternut squashes. Any kind of squash will do. My husband, the saintly FarmBoy, peels gigantic squash on his lap tray while watching sports on TV. It's a guaranteed way to get no complaints about him watching sports during prime time. So I find ways all year long to use those cubes of squash that we froze. We do it simply - just peel and seed and cube the squash - then rinse, put in ziplock bags and toss in the freezer. No blanching, no whining, no problem. Try it, or find a harder way to store squash.


Then, when making macaroni and cheese, for example, I boil some of the frozen cubes with the macaroni. By the time I have added the sauce to the boiled macaroni, those cubes are orange and dissolving making it look like we added extra cheddar to the noddles. I've added the cubes to beef stew, and other long simmered soups and sauces, and they just disappear, leaving behind some good fiber, beta carotene and other nutrients. And my conscience is clear, because I can't stand a spoonful of orange goop, no matter what you call it. But I'll eat it in pie, breads, and Cheddar Cheese Soup with Broccoli, or potatoes, or cauliflower. Try it, you need the vitamins this winter.

My kiddos can't eat cream due to their milk-intolerance issues. We even use cheese sparingly. Interestingly enough, extra sharp cheddar cheese is almost or reportedly lactose free. We can eat that easily.

I make this soup, like most things, with goat milk, substituting at the asterisks to make it seem like the original. I use  a  few spoonfuls out of a jar of chicken soup base usually, and just add it to the hot milk. It sneaks in extra calcium for the kiddos and makes the soup more creamy and probably a little less fatty than with the cream. Last time I made this I added in 1 cup of diced zucchini and yellow squash when I fried the onions in the bacon drippings.


Hard Rock Cafe Potato Soup - scaled to 4 servings
4 slices bacon
1/2 cup Diced yellow onions
1/3 cup Flour
3 cups Hot chicken stock (*3 cups of hot goat milk and enough soup base for 3 cups)
2 cups Diced -- peeled baked Potatoes or leftovers.
1 cup Heavy cream *(1 cup goat milk)
1/8 cup Chopped parsley (I substitute chopped celery leaves from the tops)
3/4 teaspoon Granulated garlic
3/4 teaspoon Dried basil
3/4 teaspoon Salt
3/4 teaspoon Red pepper sauce
3/4 teaspoon Coarse black pepper
1/2 cup Grated Cheddar cheese
1/8 cup Diced green onions -- white Part only

Additional chopped bacon --
Grated cheese and Chopped parsley for Garnish

Directions:
Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions and celery tops in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese.

It's a good recipe. It's also a good place to hide cubes of raw butternut squash. Just sautee in with the onions, and as the soup simmers the squash nearly dissolves and makes it a nice cheddar cheese color. I'm a veggie pusher I tell ya.  It's for sale on the farmstand - $1.00 each. Come on over.

Save the goats! Save my Children!

A concerned neighbor approached my husband tonight. He brought with him a law numbered 5-2009. Our village, upon discovering we have no livestock laws, has issued a moratorium on permits for livestock. I wondered why. The neighbor wants to help. He gave me all the paperwork from the last, closed door, village trustee meeting.

I have a herd of 2 dairy goats, which provide milk for my family, my parents, and an additional 5 gallons of milk that is distributed to needy families by the food pantry that operates around the corner from us. This is a small village - 600.

I called my favorite village board trustee who informed me that a complaint has been lodged by a 'neighbor' about my goats. I'm quite surprised. I have really great neighbors, and the goats stay in the barn. They're quite happy with their feed of goat chow and hay and all the snacks (weeds and produce) the neighbors pick out of their garden for them. It's the neighbors I have to keep out of the goats, ha ha, not the goats out of the neighbors space. The barn is a magnet- but that's okay.

Goats aren't particularly smelly. We only have females, so there's no stinky rut cycle from a buck. They're not particularly noisy - they will call to the people who are out in their gardens and beg through the window of the barn for treats. And they do have their favorite people - like the adult neighbor ladies who live next door. These are my neighbors who put in a row of burdock because the goats really like it. Burdock is a weed, by the way. So clearly, it is not them.
I called several village trustees I'm acquainted with and urged them to consider compassion and wisdom as they discussed and voted. These economic times are challenging in the Northeast, and more gardens than ever are being dug and planted. More people are relying on their own industry and thrift, than ever.

Now is not the time in a small NY farm village, to limit the contents of one's barn and one's ability to feed their own family. Not to mention.. who is going to buy the large amount of specialty milk my family would require with our caseine and lactose intolerance problem? Should the village be able to limit, for no good reason, my children's access to safe food and drink?

They may be messing with the wrong mama. I will go door to door and campaign for my goats, the people's right to raise food for their own family without interference, and maybe it may help that my own mother is on the village planning board.  I doubt it, frankly, because she hadn't heard of the law when I approached Mom. I'm not sure who has juridstiction here.

It's not like the neighbor two doors down and their friendly labrador/poodle mix who they cannot keep on a leash. It's not like my goats go in their barn and bother them. And yet I have sweetly returned their pooprador home from my barn at least a dozen times without complaint, instead of calling the dog catcher (if we have one). Because Curly is a nice dog, and it's not his fault his parents just open the door and let him out to turn over people's trash cans and poke his head in my barn.

The next village board meeting is July 18. I'll have to skip soccer practice to rally the board in support of my goats. In the meantime, I am mentioning this to every family who drinks my goats milk, and to every friend of my goats, and every parent who loves their children and would do anything to help them grow up safely without diarrheal disease and other misery from drinking something harmful for them. Please consider calling my village hall in support of our goats.

As I asked the village board member tonight. What would you have me give my children for breakfast tomorrow if the village votes my goats out of the barn? Do you know of any place in the three county area which sells goat milk by the gallon? I cannot buy 1/2 pint cans of goats milk for $2.99. I urged the board members to act with compassion and wisdom, because my goats are no threat to the natural resources or happiness of my neighbors. But they are necessary for the welfare of my children.

If you read this, I encourage you to call, between the hours of 9a.m to 4p.m. Monday through Friday, and leave a message with the village clerk or leave a note for the village mayor of Rushville. The phone number is (585) 554-3415. Please call in support of Mrs. Kolz' dairy goats for her children. The goats live in a barn, and provide milk for the children, manure for the neighborhood gardens which supply families and the food pantry, and also provide free milk for needy families. And please be polite, this is a small, country village and we're polite. Thank you.

The Little Children that Could

I blogged yesterday about the Little Bake Sale that Could. The Big Sister in need of adoption is now fully funded, her mother tells me before we had the chance to mail our check out. The Candy Cane Club children are looking at sending their $75 to SWAN - Serving Women Across Nations http://www.swanforhumanity.org/about.html The children will send their check earmarked to buy school children shoes to protect their feet from parasites, so they can attend school. http://www.swanforhumanity.org/AdoptaSchool.html

According to their website: "2009 finds Bolivia's political and economical status precarious. The poorest country in South America is seeing inflation gobble up the already meager household incomes resulting in families going hungry. 'The older children understand,' says one mother, but is is hard to see the little ones cry for want of food."

Take a look, it was founded by one of my favorite authors Liz Adair, and my friend Terry Adair Gifford, a girl I grew up with near Ferndale, Washington and her sister Ruth. When I knew Tudy Adair (aka Liz Adair) she was the mom who let us use their barn for barn dances, baked seriously yummy cinnamon rolls, and had this funny to me rule that her children had to eat breakfast before school, or they didn't go that day. Odd what one remembers 20something years later. Terry served a full time mission for The Church of Jesus Christ of Latter Day Saints in Bolivia, a couple of years before I served mine here in Upstate New York. I'm delighted with what she has been impressed to do for the people of Bolivia that she loves dearly. They provide microcredit (small loans) for mothers to be able to begin or grow tiny businesses to feed their families, and other inspirational projects. Well worth our time and money. May God bless them all.

How to Endure Economic Downturn and still Eat

My husband has worked for his benevolent employer*, Maco Bag, for a good sixteen plus years. Their boom and bust cycle hasn't been hard to adjust to. Periodically over the last few summers (we've been married 4 years soon), we've taken a day off, unpaid a few times a summer, which really FarmBoy just used a day of vacation to cover. Maco Bag Group packages and assemble items, as I understand it, and FarmBoy works in their warehouse, keeping it organized and correct in the inventory system. His favorite part is driving a forklift as necessary, and doing inventory at the end of the month. Or that's my story, and I'm sticking to it. You know, over-sized Tonka toys, and over-sized cute boy driving one. Yes, I see you do understand.

This winter the employees were called in and informed that sales and orders were down a bit and most employees were given one day a week furlough. I think this is benevolent, as opposed to laying off a bunch of workers, then retraining a new crew in a few months when orders pick up again. They will pick up again, won't they President Obama?

How does a family of seven get through the inevitable ebb and flow of orders in a factory job? We'll discuss some tactics we use over the next few days. I've compiled some resources and websites that may be of use to you in your quest to endure the downturn in the economy too. My thanks to the Church of Jesus Christ of Latter Day Saints for making so much information available to everyone.

My first principle was to pare down our needs, from our wants. We have resources for some wants, but the key is separating which is necessary from which becomes expendable. Your choices may vary from mine, so adjust as necessary. Our priority is paying our mortgage, fuel bill for heat and two automobiles, and providing food and clothing to our children, maintaining our goat herd, and providing adequate clothing and food for ourselves. We have good dental, and RX, and health insurance through FarmBoy's employer, a flexible savings account for vision and eyeglass and hearing aid expenses, and a 401k we invest in weekly. That said, we feel very blessed, recognizing how quickly most of this could disappear.

To that end, we have heeded the counsel of a living prophet (see Amos 3:7, Holy Bible).  It's important, much like Noah's warning to get in the ark, and our family began a 1 month, then 3 month, then one year supply of basics for our family. Why should you do this? You might consider that it will absorb the impact of reduction in force at your employer, it will help insure your family's survival in case of death of a parent (and income loss), it will provide your family with comforting and familiar foods in times of stress and economic trial (like an ARM housepayment going through the roof because unemployment didn't pay enough to make the full payment). If you didn't have to buy food for a month, or three, how much cash would you then have? $500, $1500 maybe. Things to ponder. What could you pay off, if you freed that cash up for a payment? What debt could you reduce and free yourself from if you or your spouse lost your job, and you could still go to the pantry and prepare meals without a trip to the grocery store.

I don't have all the answers, but I have some good questions. Let's explore some of the options together. One thing I do is store whole grain. It doesn't go rancid like flour will, eventually. I retrieve a 5 gallon bucket from the closet, spin it open, and scoop out a #10 can of wheat berries and pop it into my electric grinder (with emergency hand crank available). That's fresh, fiber and vitamin filled whole grain flour, in 10 minutes or less. I don't make bread - but I do make muffins, biscuits, pancakes, cookies, brownies, and apple and other fruit crisps. You could make bread too, if you like. Save me the heel, with lots of butter, please.

I started with the information found at http://www.providentliving.org/. May I suggest a 1 month surplus of the things that your family eats each week? For example, make a list of two weeks worth of meals. What are your common breakfasts, lunches, and dinners? Real ones, that you eat now.

My children like Oatmeal for breakfast in the winter. I have #10 cans of rolled oats stored, which I can also use for apple crisp, oatmeal for breakfast, and oatmeal cookies. We also have boxes of instant oatmeal, just add water type, in cardboard boxes, with individual paper bags inside. For long term storage, these would have to be kept in something secure, like a 5 gallon bucket with a lid, because they'd be susceptible to moisture, or rodents, or a teething Jack Russell Terrier Puppy on a quest. If you have one like this. On alternating days we might have some high fiber cold cereal, like GoLean Crunch, and a small handful of raisins or other dried fruit. So I store some boxes of cereal (calculate how many servings your box actually feeds, and how many people are eating this.) Of course you'll need milk on your cereal, so I suggest storing either vacuum packed milk like Parmalat, or shelf-stable soy milk that you rotate, or powdered milk. Occasionally we have sweet rolls and bacon strips, so you could try canning pumpkin bread in a jar, and storing some ready to eat fully cooked bacon, that you can find in the produce section in some stores. I presume so you put it on a Bacon, Lettuce, Tomato sandwich. Granted, the shelf life

is only about 150 days, so that's less than six months storage time. I'm a bacon lover, so I'd be willing to take one for the team and heat up a package and make bacon tomato spinach sandwiches. Just to keep the food storage rotated and everything fresh, of course. I'm good like that.  For this purpose I followed the advice of Wendy Wittt and began a food storage inventory notebook.  Now I know that in 4 months, the height of tomato season here, we will eat and replace into our food storage, 2 lbs. of ready to eat bacon.

You can store bottles of juice for a year, without any loss of quality, and rotate them and work them into regular use before they go past expiration date. So there are four breakfast possibilities: instant oatmeal, boiled oatmeal, cold cereal with milk, fruit juice, banana bread slices and bacon. Considering you could also store pancake mix for a year,a few bottles of maple flavored syrup, (just the dry ingredients for a thriftier approach,) you could have better breakfasts in a downturn than you enjoy now.  That will be a good start for a day of job hunting and resume polishing, no?

Tomorrow - What's for lunch anyway?

*Any time they'd like to return his hours to a full 40 per week, I'd write a lovely, glowing blogpost about how they were voted into Rochester's Top 100.  Truly. With their logo and hyperlinks to their website. Nope, not a link yet. Alrighty then, pancakes and bacon and eggs it is for breakfast!

Yours, Mine, and Not Mine

You thought I'd say ours, didn't you? There's a bit of stress in combining a family from two previously small families, and quite a bit of humor. We each had two children, a manageable lot for a divorced, custodial parent. Then overnight, we were a bonus family of six. Sometimes we really have to emphasize the humor, as we work the kinks out. Somedays, frankly, one of the children is 'not mine'. It's not birth-order or birth-family discrimination. Its what led my mother to say to me, her spitting image, "you I must have found under a cabbage patch". Frustration and humor, now that's my favorite combination.

For example, have you ever tried to make a dinner menu for two weeks for a family comprised of two boys, 6 & 7, two girls, 3 & 4, a Polish-American New Yorker (read Pizza & wings), and a first-trimester pregnant Navy Brat raised with Pacific Rim influenced tastes?

Yeah, whatever you thought should be on the menu, the answer was: Nope, not that.

Andy, the 7 year old, is primarily vegetarian. Oh, he eats meat, just not 'that' meat. Pick one, oops you're wrong. He cheerfully devours beans, tofu, nuts, soy in any form, and is sometimes horribly lactose intolerant. He'll eat hot dogs, hamburgers sometimes, sausage without any discernible chew to it, and meat without any texture variations. Boneless skinless chicken breast will do, as long as there is no accidental texture change, anywhere. Ever. He would prefer to eat take-out from a Washington State Teriyaki joint, found on every corner in the greater metropolitan Seattle area. A nice serving of grilled boneless teriyaki, topped with a sweet teriyaki sauce, served with stir fried vegetables and a large portion of rice. No need to vary the menu.

Gerard, age 6, had significant food rules. The food must not touch each other. Nor have been rumored to have touched. There will be no legumes in his meal, nor shall it be acquainted with beans in this life or any other. Pizza may not contain pepperoni, for a child once told him that pepperoni was terrible and he is not taking any chances with that rumor. Please, do not try and pass off anything green as food, because he has seen grass and knows that it is not edible, therefore anything of that color is not edible either. Forget the sauce too. No dressing please, oh wait, can I have ranch to dip that in? And can I have a bite of what you're having?

Sarah, age 4, would eat anything that she can outrun, as long as she's in the mood, hungry, and not overtired. She runs, a lot. Therefore she will always either be tired, or hungry. Or both. Oy.

Merina, age 3, would not sit still long enough to eat, and cannot understand why we adjourn to a dinner table at regularly scheduled intervals because she is not hungry. But now, 15 minutes later, she's starving, and must eat immediately. If not sooner. She does feel much better if she is sitting on someone's lap and eating off of their plate, because the food is significantly better there. It's a good thing she is as cute as a button, our monkey girl.

FarmBoy is a sweet, gentle-natured man accustomed to his own cooking, which often came in a flat box marked Pizza Hut. It fit well with his car racing hobby, and the schedule that went with that. He liked potatoes and roast beef and roast chicken, and he had eaten canned corn before too. He remembers that his first wife made hamburger helper, and his mom made shake-n-bake pork chops. He liked his good old American classics, such as those. Poor FarmBoy. Nevertheless I had retained hope for his culinary derring-do. On our honeymoon cruise to the Bahamas Farmboy went to the sushi bar several days, at 4 p.m., to get a sushi snack to tide him over to our 8:30 dinner seating. I avoided the raw fish, but FarmBoy tried all kinds of sushi rolls. My hero!

I grew up overseas, spending some time in Europe, the Guam in the South Pacific, then Washington state, Southern California, back to Washington with its Pacific Rim influences. That's a lot of pasta or rice influences, where FarmBoy had a potato influenced childhood.

I tried asian influenced noodle and vegetable combinations for that family. Those tactics showed roadblocks from the "it has green vegetables" and the "can't eat that it feels like meat" contingent. FarmBoy looked a little uncomfortable but ate cheerfully. It was carefully whispered one day that with four little children watching his every move that this was his responsibility - I might add. Otherwise it was going to suddenly be his job to make meals for our crowd. Because I was pregnant and hormonal, of course. He was smart, and politely ate every meal I made.

I found success one day, and we developed a recipe that all the family could eat and enjoy. We've made many variations on this theme, and we hope that your family enjoys this and alters it to fit your family tastes too.

Farmboy reports that he still doesn't really like goat cheese, does like sushi, and won't eat clams unless they're frittered. He occasionally enjoys rice with eggs for breakfast, and Lo Mein, and butternut squash casserole and other things he had never heard of previously. I have cheerfully overheard him telling friends what a great cook I am. I like his enthusiasm, even if his accuracy is a little off.

While pregnant, I craved sushi. I was overjoyed when I found that my favorite cucumber or avocado rolls were being made fresh daily at Wegman's market, just a 13 minute jaunt from our former home on the family farm. Domestic bliss was restored once again.

I might add, that now, 4 years later, Andy eats lots of beans and still has his meat texture issue, Gerard eats lots of beans and forgot that his food couldn't touch, and pepperoni pizza became his occasional favorite. Sarah and Merina can often be found poking each other at dinner time, but Merina is not sitting on anyone's lap, and with patient redirection, she can eat a complete meal. Sarah eats quickly to get back to the book she is reading.

Here's the salad that unified our family at dinner time. I was overjoyed when I found one thing that everyone would eat quietly, and joyfully, at the same time. Yes, that's right, it was a miracle.

Cowboy Chopped Salad - influenced by Cheesecake Factory

12 cups packed moderately finely chopped romaine lettuce (use two 9-ounce bags cut-up romaine lettuce, chopped finer than in bag) or the equivalent approx. 3 heads of romaine lettuce
2 cups diced grilled chicken breast or grilled beef, or substitute diced ham,
or seasoned pressed tofu
4 Roma tomatoes, seeded and diced fine - or garden tomatoes, seeded, chopped
8 baby carrots or 2 grown up ones, cut into small rounds
1 cup fresh raw from the garden OR frozen, thawed corn kernels
1/2 cup chopped crisp-cooked bacon or soy baco-bits or substitute smokehouse almonds
3/4 cup shredded or diced cheese of your choice - I prefer cheddar or colby
2 cups of black, kidney, pinto, black eyed peas or other cooked beans of your choice

Crunchy topping of your choice: BBQ corn nuts, corn chips, or tortilla strips
2 medium avocados, pitted and chopped - when in season

BBQ Ranch Dressing (recipe below)

Feel free to add cucumbers, boiled eggs, diced vegetables from your garden, or whatever you would like to add to this recipe.

Dressing:
Combine in a small bowl, 1 cup Ranch Salad Dressing or homemade buttermilk dressing.
1/4 cup BBQ sauce (or to taste) We like Sweet Baby Ray's or KC Masterpiece. Stir.

In a large bowl, combine all ingredients except avocado, and crunchy topper. Toss until mixed. Drizzle with salad dressing, mix again. Taste, and add more dressing if needed. Add avocado and crunchy topper of your choice to each portion and serve immediately.

Serves 2 adults and 4 children

This recipe made for quiet, cheerfully chomping children, whom I was eager to claim as all mine! It took a while to find 13 other dinner meals that everyone would eat, but now, 4 years later, we're successfully navigating dinner with fewer ripples. Who knows what effect Cowboy Salad will have on your family. Do try it and let me know.