Cartlidge Barn Farm to Table

PUMPKIN SOUP

 

INGREDIENTS:

4 pounds - Pumpkin, small, halved and seeded    

1 Onion, halved and peeled        

2 carrots, peeled

2 T butter

2 qt pork stock

1 cup heavy cream

salt and pepper to taste

1/2 tsp sherry vinegar

1/2 tsp fresh thyme

1/2 tsp fresh rosemary

 

INSTRUCTIONS:

Toss pumpkin, carrots and onions in olive oil, season well with salt and pepper. Lay out on a sheet tray, with pumpkin cut side down.  Roast at 375 until vegetables are browned. Cool vegetables, then peel pumpkin. Place butter in a 10 qt stock pot. Add vegetables, sweat for a few minutes, then add pork stock.  Bring to a simmer, cook until vegetables are very tender, then add herbs and cream.  Puree smooth, then adjust seasonings with salt, pepper and sherry vinegar.         Servings per Recipe 15

 

ROASTED VEGETABLE SALAD

 

INGREDIENTS

2 pounds vegetables, a variety (what ever is available)

1/2 cup Olive oil

salt and pepper to taste

1/2 tbsp fresh herbs

2 tbsp balsamic vinegar

3/4 tsp dried or dijon mustard

10 ounces Spring salad mix

 

INSTRUCTIONS

Peel and trim all vegetables, cut into large shapes. 3/4 to 1 inch in size.  Combine vegetables of like roasting time, toss with oil, salt and pepper, roast in pan with sides until tender and browning, stirring occasionally, in a 350 degree oven. Combine mustard, herbs and vinegar.  Whisk to combine, drizzle in oil while whisking to form emulsion.  Toss with the vegetables, place over greens.