Smithtown Dish - Last Weekend To Explore Commack Farmer's Market

Smithtown Dish – small bites of foodie news

By Nancy Vallarella

Last Weekend to Explore Commack Farmer’s Market

Thera Farms LettuceMark your calendar to head down to the Commack Farmer’s Market this Sunday February 23. They are open from 10:00am – 2:00 pm at the Suffolk YJCC, 74 Hauppauge Road, Commack. The Bad News: THIS IS THE LAST DAY. The Good News: YOU CAN STILL FIND PLENTY OF FARM FRESH GOODS! 

Jen’s Hens EggsHere are some highlights: Thera Farm’s, Ronkonkoma - Hydroponic Lettuce, 8 Hands Farm, Cutchogue – Jen’s Hens Eggs & Fink’s Country Farm, Manorville – Assorted Vegetables. Here’s what I put together with farm fresh ingredients from Fink’s:  Mostly Squash Soup 

More Good News: – L.I. Green Market has committed to expand the Nesconset Outdoor Farmer’s Market this coming June. 

Mostly Squash SoupMostly Squash Soup – Nancy Vallarella

Combination of the following peeled and diced into 1 inch cubes:

2 medium carnival squash, 2 empire apples, 2 medium sweet potatoes, 1 medium butternut squash*

3- 4 Tbs. olive oil - divided

3 tsp. kosher salt - divided

1 ½ tsp. fresh ground pepper - divided

2 medium shallots, chopped fine

2 cloves of garlic, minced

2 carrots, peeled and cut into small diced pieces

10 cups vegetable or chicken broth - divided

1 cinnamon stick

toasted pumpkin seeds – optional garnish

Carnival SquashPreheat oven to 425 degrees and center racks. Divide peeled and cut vegetables and fruit and place onto two baking sheets. Pour 1 to 1 ½ Tbs. of olive oil along with 1 tsp. of salt and ½ tsp. of pepper on each and toss. Place in oven and roast for approx. 30 min. until veggies are fork tender. Toss while roasting to prevent sticking.

While vegetables are roasting, in a heavy bottom stock pot on medium low heat sauté shallots until translucent. Add garlic and sauté for an additional 30 seconds.  Add carrots and continue to sauté until carrots are fork tender. Add 6 cups of broth.  Turn up heat to medium and cook to boil. Turn heat down from boil, add cinnamon stick and continue to simmer for 20 – 30 minutes. 

Remove cinnamon stick. Add roasted vegetables and fruit to stock pot and blend with immersion blender until smooth. At this point add the remaining broth to reach desired consistency and heat through. Add remaining salt and pepper to taste. Garnish with toasted pumpkin seeds.

* I used round bottom of squash for this recipe and saved long neck for a spiralized butternut squash dish. You can substitute butternut squash for the carnival squash. The total on the roasted ingredients is 3-4 lbs. approx… 8 cups peeled and diced.