Butternut Squash Soup with Apples and Greens (and Gluten-Free Biscuits)

Yesterday was spent in Middlebury, Vermont with my friend Barb. It was pretty chilly… the high of the day was 4 degrees. But the bright sunshine and warm company more than made up for a cold winter’s day! I had errands to run, as I always do when I make a trip up there. We first stopped at Retro Works, a re-use center/thrift store that serves the community well. Barb had some things to donate, and then we shopped through the offerings of books, household items, glassware, linens, clothing, kitchenware, puzzles and games, craft items, furnishings, etc.

Next, we headed to Middlebury Natural Food Co-Op. We grabbed a bite to eat, picked up a few groceries, and continued on our way to Paris Brothers Feed. I needed birdseed to keep the birdfeeders stocked in this frigid weather, and oyster shells for the chickens. Lastly, I had to stop at Depot Farm Supply to pick up organic cracked corn and scratch feed for my assorted poultry. We drove home through a part of the small Amish community in Whitehall, New York. It was nice to get away, and I think Barb enjoyed the trip, too! (And she tolerated my driving past my turn-offs several times very well; I cannot drive and talk at the same time!) I do appreciate the area where we live, but I also love Vermont and New Hampshire, and am glad they are but a short drive away.

Needless to say, this morning was spent unloading bags of seed and feed, and taking care of all the birds, wild and domesticated. Before I headed outside, I roasted a butternut squash. When I came back inside, I started a pot of soup.

Butternut Squash Soup with Apples and Greens

First, you need to roast your squash for an hour or so. I take the whole squash, prick the fatter seed end with a fork, and roast it at 325 degrees. Then I remove it from the oven, cut it in half, and let it cool for 10 or 15 minutes, so I can remove the skin and seeds.

In a pot over medium heat, add

 2 Tablespoons of Olive Oil

2 diced Red Onions

4-6 Cloves of chopped Garlic

Saute for a few minutes, then add

2 peeled, cored chopped Apples

2 chopped Carrots

1 peeled, chopped Potato

1 chopped Red Bell Pepper

The roasted Butternut Squash

2 handfuls of Greens, chopped or torn into small pieces

(I used Kale, Spinach and Collards)

1 good spoonful of Miso Paste

Pinch or two of Sea Salt

1-2 teaspoons ground Cinnamon, or to taste

1 teaspoon ground Ginger, or to taste

1-2 teaspoons ground Turmeric, or to taste

Add enough water to barely cover the vegetables in the pot, stir well and often, and let cook for a few hours till everything is soft and fragrant. Keep adding enough water to keep everything barely covered, so the soup doesn't stick to the bottom of the pot.

To finish the soup, remove from heat and stir in

1 can of Coconut milk

You may eat immediately if you like chunky soup. I prefer to run a stick blender through mine to make it smooth. The choice is yours.

When the soup has cooled, I ladle into small snack-size zip-lock bags, and store flat in my freezer.

Now, I like biscuits with my soup, so I’ll include my recipe

Gluten-Free Biscuits

In a small cup, mix together

1 Tablespoon (or 1 packet) Active Dry Yeast

1/3 cup warm Water

Set this aside to “foam” while you continue with the recipe

In a bowl, sift together

2 and ½ cups Gluten Free Flour blend

1 and ½ teaspoons Xanthan Gum

1 teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

2 Tablespoons Sugar

With the back of a fork, mash in

½ cup Shortening

Mix until the shortening has combined with the dry ingredients to resemble a coarse crumb. Now add the reserved yeast and water mixture and

1 cup of Buttermilk (or 1 cup milk with 1 teaspoon Vinegar added)

½ cup shredded Cheese (Cheddar, Asiago, Parmesan… whatever)

Blend well, but don’t overbeat, or they’ll be tough!

You can pat the dough out and cut with a biscuit cutter, then let rise for 15 minutes to a half-hour, or do what I do. Simply scoop out golf-ball sized pieces onto a parchment-lined or oiled pan, and bake at 350 degrees for 10-12 minutes.

I only baked 2 biscuits in a very tiny pie tin, as you can see. I scooped the rest of the dough into a small pan and froze the unbaked biscuits and put them into zip-lock bags. That way, I can bake 1 or 2 when I want them.

You can bake the biscuits and then freeze them, but from my experience and personal taste, they are dry and crumbly when baked, frozen and re-heated. I much prefer to freeze the dough and bake them when I need them.

 

These biscuits make a very good breakfast biscuit with egg and cheese, or served fresh out of the oven and spread with Maple Butter or Honey Butter!

Gluten Free Chocolate Chip Cookies

A soft snow is falling today and the temperature is hovering close to the 30-degree mark. Tomorrow’s high is expected to be 11 degrees… quite a change from this brief “warm-up”! I stacked another load of firewood in the cellar yesterday, and today I baked the batch of cookies I never got around to doing then.

My Gluten Free Flour Blend is pretty basic… equal measures of organic Brown Rice Flour, Sweet White Rice Flour, Potato Starch and Tapioca Flour. I buy 5 pounds of each from my buying club, sift it all together and store in a big lard tin under the cupboard. The cost averages around $2.00 per pound… pretty cheap for an organic gluten free flour mix. I use it for everything I bake… cakes, cupcakes, breads, pancakes, cookies, pie, and so on. (For every cup I use, I add a half-teaspoon or so of xanthan gum.)

Gluten-Free Chocolate Chip Cookies

Preheat your oven to 350 degrees, and cover your cookie sheet with parchment paper.

In a bowl, combine

1 cup Butter (or 1/2 cup Butter AND 1/2 cup vegetable shortening)

1 and ½ cups Sugar

1 Tablespoon Blackstrap Molasses (note: I don’t buy brown sugar anymore, as it always gets rock-hard before I use it all. For me, it’s easier to make it as I need it. For example, if you need 1 cup of brown sugar, take 1 cup of white sugar and blend in about a Tablespoon of Blackstrap Molasses using a fork and mash the molasses into the sugar) For this recipe, I don’t bother mixing the molasses and sugar…

2 Eggs

1 Tablespoon Vanilla Extract

½ teaspoon Sea Salt

Beat together all ingredients thoroughly til light and creamy. Then add

2 and 1/3 cup Gluten Free Flour Blend

1 and ½ teaspoons Xanthan Gum

1 teaspoon Baking Soda

Again, combine all ingredients thoroughly til well-mixed. Then, using a sturdy wooden spoon, mix in

2 cups Chocolate Chips

1 cup broken Walnuts and/or Pecans

Let batter sit for 5 or 10 minutes. Then scoop out onto parchment-lined cookie sheet, leaving a fair amount of space between cookies to allow for spreading room.

Bake for 4 minutes, turn pan half-way, and continue baking for another 4 minutes if you like softer cookies (I pull them out while the center is barely set) or 5-6 minutes for crunchier cookies. Remove from oven and let cool on cookie sheet for 2-3 minutes, then transfer carefully to wire rack and allow to cool completely before storing in a cookie jar, (Note: if you put a slice of gluten free bread in the cookie jar on top of the cookies, it will keep them softer.)

I usually make a tray or two of baked cookies, then scoop the remaining batter into a parchment lined sheet or pan (close together but not touching) and put these in the freezer til frozen solid. Then I place 4 or 6 frozen cookie balls into plastic wrap or zip bags and freeze til needed. This way, I don’t have all those cookies needing to be eaten by me, and should a friend drop by for a cuppa tea or coffee, it’s a cinch to turn on the oven and bake up a few cookies to go along with it. (I’m not going to fib, the frozen doughballs are delightful, too!)

Saturday drive near Benson, Vermont

January is here,

with eyes that keenly glow,

a frost-mailed warrior

striding a shadowy steed of snow

~Edgar Fawcett

When the ice of winter holds the house in its rigid grip, when curtains are drawn against that vast frozen waste of landscape, almost like a hibernating hedgehog, I relish the security of being withdrawn from all that summer ferment that is long since past. Then is the time for reappraisal; to spread out, limp and receptive, and let garden thoughts rise to the surface. They emerge from some deep source of stillness which the very fact of winter has released.

~Mirabel Osler

There is nothing in the world more beautiful than the forest clothed to its very hollow in snow.It is the still ecstasy of nature, wherein every spray, every blade of grass, every spire of reed, every intricacy of twig, is clad with radiance.

~William Sharp

There are two seasonal diversions that can ease the bite of any winter. One is the January thaw. The other is the seed catalogues.

~Hal Borland

In-A-Pinch Laundry Detergent and Fabric Softener

It was cold this morning. When I woke up, my bedroom was 52 degrees, and when I went downstairs, the rest of the house was 54 degrees. Only a few degrees chillier than other mornings, as it was very cold outside. The typical winter routine is letting the dog out, starting the fireplace, letting the dog back in, running down cellar to get the wood furnace going, then back upstairs to turn the tea kettle on before heading outside to take care of the birds. (wild and domesticated) When I came back in, I started a pot of Tomato-Corn Chowder, fixed my breakfast, fed the cats and dog, and filled the bathtub in case the wind knocked the power out. (A great way to have plenty of water on hand for the animals, flushing the toilet and if necessary, doing dishes if power is out for very long... and if it doesn't go out, I use it for watering the houseplants plus these things just the same) I went back outside after breakfast to secure the tarps on the woodpiles on the porch, as the wind was starting to whip, then laid out some hay for the geese in the barnyard, as it was bitter cold and I couldn't bear to see them laying on the ice.

I stuck a load of laundry in before I went up to shower, and that's when I discovered that I was out of laundry detergent. Now mind you, I was cold, and it was cold out, and we live about 10 miles from town, and the last thing I wanted to do was run to the grocery store . So, I grabbed some soap from the laundry cupboard and grated away.

I grated 2 bars of Fels Naptha laundry soap. It takes only a few minutes.

To the grated soap, I added about a cup and a half each of Borax and Washing Soda. I also threw in about a cup of non-chlorine bleach powder.

Mix all together and put in a container. (I ended up with about 4 to 5 cups of detergent.) To use, I started the washing machine, poured in about 1/8 cup, as I only did a small load, and let it swish around before I added my clothes.

Then I grabbed a bottle of conditioner to make fabric softener. 

 I poured a third of the bottle of conditioner into a 32-ounce jar, added about a cup of White Vinegar and then filled the rest of the bottle with water.

Give it a good shake before pouring about 1/4 cup of it into your Fabric Softener dispenser. (Use more for larger loads)

I've made detergent before by heating the soap and an appreciable amount of water... it makes a LOT... but I don't care for the thickness and sliminess of the mixture. This works perfectly in a pinch!

Wintermint Sugar Scrub recipe

(Bet you can guess what one of my New Year's resolutions was!)

Anyhow, no excuses or explanations of my long absence, and I certainly will not try to catch you up on everything that's happened over the past few years... that would be boring and would take too long!

Time for a fresh start...

The weather here has been as unpredictable as it usually is during wintertime. We had lots of snow, which all melted, and yesterday, except for a few straggly patches of snow in the woods, the ground was bare and the air was chill. Last night, we had snow, which turned to sleet and freezing rain, and this evening, thick fog has crept in and it is pouring outside. The temperature is expected to plummet overnight, and it will be very cold during the week.

I keep both the wood furnace and the fireplace well-tended from November til March or early April, as the house is heated entirely with wood. Today I spent a few hours splitting larger chunks of wood into more manageable sizes, and also restacked the woodpile on the front porch. (Last week, I took advantage of the warmer, drier weather and stacked about 3/4 cord of wood in the basement) You can likely guess that my hands are in rough shape, and dry skin is a fact of life with the drying wood heat that is a part of winter life!

Thus, I concocted a recipe for a wonderful Sugar Scrub, which is soothing for body and hands. It's nice to keep a small container near the kitchen sink for a quick treatment, but the larger container is kept in the shower!

(Alas, my kitchen stove is not powered by wood)

Wintermint Sugar Scrub Recipe

In a small pot over low heat, carefully melt together

2 Tablespoons Coconut Oil

2 Tablespoons Sweet Almond Oil

4 Tablespoons Olive Oil

2 Tablespoons Shea Butter

1 Tablespoon Honey

Remove from heat and stir in

10 drops of Peppermint Essential Oil

15 drops of Spearmint Essential Oil

1/8 teaspoon of Wintergreen Essential Oil

1 teaspoon Vanilla Extract

Gently stir in 1 1/4 cups organic sugar, a little bit at a time, til mixture is thick and sugar is thoroughly incorporated. Scoop into a plastic container (I used an 8 ounce plastic Ball brand freezer jar.) Keep the jar in the shower, then, when you're scrubbed clean and rinsed, scoop out a bit of the Sugar Scrub and rub gently on legs, arms, etc. Rinse off, and say hello to softer skin!

Christmas Like Mama Used To Make It; Metro Lyrics 2008

It might seem a little bit old-fashioned,

And it may not be the trend of the year.

But let's take the store-bought feeling out of Christmas,

And have the kind that mama held so dear.

Let's not have a single pie if we can't make it,

And I'll sharpen up the axe to cut our tree.

Let the little ones make all the decorations

And get back to the way it used to be.

Let's have Christmas like mama used to make it...

Back before we all had it made.

Let's spend time spending love instead of money.

Take a sleigh ride back into the good old days.

For it's there that lies the strength of our family,

The Good Lord intended it that way.

So this year, let's do our best not to fake it...

Let's have Christmas like mama used to make it.

Let's call Uncle Ed to tune that old piano.

It's been too long since we've all sang "Silent Night".

Let the rest of the world have it their way,

But this year, we're going to do it right!

Let's have Christmas like mama used to make it...

Back before we all had it made.

Let's spend time spending love instead of money.

Take a sleigh ride back into the good old days.

For it's there that lies the strength of our family

The Good Lord intended it that way

So this year, let's do our best not to fake it...

Let's have Christmas like mama used to make it.

November

If there’s ice in November to bear a duck

There’ll be nothing after but sludge and muck.

A warm November fortells a bad Winter.

Onion skins very thin,

Mild Winter coming in;

Onion skins thick and tough,

Coming Winter cold and rough.

I am rich today with autumn's gold,

All that my covetous hands can hold;
Frost-painted leaves and goldenrod,
A goldfinch on a milkweed pod,
Huge golden pumpkins in the field
With heaps of corn from a bounteous yield,
Golden apples heavy on the trees
Rivaling those of Hesperides,
Golden rays of balmy sunshine spread
Over all like butter on warm bread;
And the harvest moon will this night unfold
The streams running full of molten gold.
Oh, who could find a dearth of bliss
With autumn glory such as this!
-   Gladys Harp

They began now to gather in the small harvest they had, and to fit up their houses and dwellings against winter, being all well recovered in health and strength and had all things in good plenty.  For as some were thus employed in affairs abroad, others were exercising in fishing, about cod and bass and other fish, of which they took good store, of which every family had their portion.  All the summer there was no want; and now began to come in store of fowl, as winter approached, of which this place did abound when they came first (but afterward decreased by degrees).  And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc.  Besides they had about a peck of meal a week to a person, or now since harvest, Indian corn to that proportion.  Which made many afterwards write so largely of their plenty here to their friends in England, which were not feigned but true reports.
 William Bradford, 1621 

Gluten Free Spiced Pumpkin Fruitcake Recipe

I confess... I am one of the few people I know that actually enjoys fruitcake! (I think my mom is the other!) Come November, and it's time to make a batch to have on hand for Thanksgiving and Christmas. I like my fruitcake full of fruit and nuts, and I don't expect it to be healthy. Just a little something to have with tea after being out in the cold, crisp air. This fits the bill perfectly. I make it ahead as I think it just tastes so much better after sitting for a few weeks. (I steep mine in brandy or Southern Comfort; you needn't do either... but do let it sit wrapped in plastic wrap for a week or two in the back of the fridge to mellow.)

Preheat your oven to 300 degrees.

In a large bowl, cream together

1/2 pound of butter

1 1/4 cups sugar

3 eggs

1  1/4 cups (or 1 can) pureed pumpkin

1 tablespoon vanilla extract

Using a sturdy wooden spoon, mix in

2 1/4 cups gluten free flour blend

1 teaspoon xanthan gum

(NOTE: If you do not want a gluten free fruitcake, simply omit the xanthan gum

and just use regular all- purpose flour)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Mix the dry ingredients with the wet ingredients til well-blended.

Now... I stir in at least 2 pounds of dried fruits and fruitcake fruit mix, and at least two cups of chopped pecans and walnuts... I prefer less "cake" and more "fruit" (and nutmeats)

I purchase the traditional fruitcake mix, and glazed cherries, citron, lemon peel and orange peel, as well as the pineapple. (This time of year, I turn a blind eye to all the artificial GMO dye-infested yuck that is in those plastic containers... SHAME on me!)

Then I add sweetened, dried fruits from the co-op store... golden raisins, papaya, apricots, cantaloupe, cranberries, blueberries, pineapple, etc... whatever your tastebuds prefer. I just keep adding the fruit and nuts until it is the consistency I love.

Mix well (this is a workout for your arms, to be sure!)

Then spoon the fruitcake mixture into greased loaf pans, small or large. Using a fork, flatten out the top of each fruitcake, pressing firmly.

 I used a collection of small pans that I use just for this recipe... I just like the ease of handling the smaller loaves better than 2 or 3 larger loaves, and the littler ones are just the right size for gifts!

Bake these smaller loaves for about an hour, turning them half-way during baking time. The regular size loaf pans should bake at least 1 1/2 hours, give or take 15 minutes. Insert a toothpick into a loaf or two and make sure it comes out clean. Let fruitcakes cool completely before removing them from the pans.

Wrap each fruitcake in plastic wrap, and allow to mellow in the refrigerator for at least a week to improve the flavor.

If you so desire,  pour a bit of brandy or Southern Comfort on the top and bottom of each fruitcake before you wrap it. Let this soak in for a week or two, then enjoy!
This recipe made 9 small (approx. 4" by 6") fruitcakes, each weighing 1 pound apiece.

Now the frost is in the air.
Blue the haze at early dawn.
There is color everywhere.
Old and ragged looks the lawn.
Autumn's resting on the hills.
Harvested are fruit and grain,
And the home with gladness thrills.
Buckwheat cakes are back again!
Every season has its joys,
Every day its touch of mirth.
For us all - both girls and boys -
God has well supplied the earth.
What if care must fall between
Peace and pleasure now and then?
Autumn holds this happy scene:
Buckwheat cakes are back again!
Time and trouble change us all,
Youth gives way to middle age,
One by one our fancies fall
Till we reach life's final stage,
But in spite of aches and panes
And the difference old age makes,
Man devoted still remains
To a stack of buckwheat cakes.

Edgar A. Guest, Buckwheat Cakes

Give me the end of the year an' its fun
When most of the plannin' an' toilin' is done;
Bring all the wanderers home to the nest,
Let me sit down with the ones I love best,
Hear the old voices still ringin' with song,
See the old faces unblemished by wrong,
See the old table with all of its chairs
An' I'll put soul in my Thanksgivin' prayers.

Edgar A. Guest, Thanksgiving

The thinnest yellow light of November is more warming

and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July

 Henry David Thoreau  

I prefer winter and fall, when you feel the bone structure of the landscape - the loneliness of it, the dead feeling of winter. Something waits beneath it...

 the whole story doesn't show.
Andrew Wyeth

My word...
I certainly have been away for quite a while again, haven't I?

Summer passed rather quickly, except for the few hot and humid spells we endured... they always seem to last forever. The vegetable garden started out well, but once the guineas, ducks and chickens found their way in, that put quite a dent in things. I managed to harvest onions, rhubarb, basil, broccoli, asparagus, green beans, and garlic, but aside from a few cucumbers early on and four pumpkins (and perhaps that many zucchini) that escaped the ducks and chickens feet and beaks, there was little else to brag about. However, the raspberries are still producing even though we've had a few good frosts. (I picked 3 quarts just the other morning as it was spitting snow, and finally managed to make a batch of jam.) There have been plenty of apples on the trees this year, so mom and I have pressed a good 10+ gallons of cider.  My dear friend Martha brought over three big bags of her apples, and combined with the varieties grown here, we had some of the best cider we've ever made!

The last few weeks have been spent clearing away brush along one side of the roadway to allow sunlight and growing room for the sugar maples that are maturing here. There is a beautiful old stone wall along that whole stretch which has tumbled down over the years, so we have been repairing and repiling stones... very painstaking work! It is amazing how many stones are piled underneath the ground all around the area of the wall. As the layers of soil and leaves are pulled back, there suddenly appears a good one-to-two-feet or more of additional stone wall from out of the ground. It is humbling to realize the easy part we have of reconstructing this wall... we simply have to dig about within two or three feet of the wall remnant to gather the once-piled stones and replace them into the wall. I cannot help but imagine the work required long ago in digging all those stones out of the surrounding fields, transporting them to the perimeters without the use of a tractor; perhaps only a stoneboat, and then stacking those stones into what was easily a 3 foot wide by 4 foot tall by several hundred foot long wall...