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CSA Box Christmas Week! All Seasons Certified Organic Produce

Posted 12/31/2013 9:05am by Jill Rendleman.

Happiest of New Years.....In you box this (or should i say last) week you would have found butternut squash, pac choi, and a bag of fresh spinach.   I have a great recipe for butternut squash soup as well as one for roasted butternut from Cook's Illustrated....both of which are great on these cold winter days.  Squash should be kept at around room temp or a little cooler, but not in the ice box....it will stay good for months if you have lots of leftovers from the holidays.  Spinach is something I crave after all the carbs and white starcy foods and sugars of the holidays.....include it in a salad, or smoothies, or my favorite, lightly stirred with olive oil, a bit of water, salt and garlic.....a perfect companion to beans on new years day or with sweet potatoes or roasted squash!  

We have been finally getting some sun shining through the gray days and so some new growth in the high tunnels.  Baby lettuce greens will show up in your next box as well as more celery and spinach once more!  I have been busy ordering seeds for early spring as well as our blueberry bushes and more rhubarb plants.  The days are getting longer and the excitement over starting new plantings is growing!   As many of you know, I spend hours looking for just the right varieties that have old fashioned taste and excellent quality ratings and  that also do well in the mid south region.  Yesterday I spent several hours talking to blackberry nurseries trying to find the deep rich tasting smaller original blackberry versus the the oversized tastless syrupy new varieties, but i learned a lot and finally found an original high antioxidant almost wild small variety!  yes!!! 

Roasted Butternut Squash Soup



1 butternut squash

¼ cup diced onion

2 oz butter

½ cup chicken broth

¼ tsp cinnamon

1/8 tsp cardamon

1/8 tsp ginger

½ tsp pepper

1 tsp salt

2 tablespoons brown sugar (optional)


  1. Cut butternut squash in half lengthwise and remove the seeds.  Place squash face down on a greased baking dish.  Roast at 350 degrees for 45 minutes or microwave on high until tender (try 10-12 minutes).  When squash is tender, scoop out the squash and discard the exterior.  Puree squash in a food processor or blender until smooth.
  2. While the squash is baking, sauté onions and butter in a pan over medium heat until onions wilt.  Add chicken broth.
  3. Add roasted butternut squash to broth along with spices, salt and pepper.
  4. Add brown sugar.
  5. Simmer for a few minutes and serve.


Roasted Butternut 


Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath,… read more

Roasted Butternut Squash with Browned Butter and Hazelnuts

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Watch the Video


For plain roasted squash omit the topping. This dish can be served warm or at room temperature. For the best texture it’s important to remove the fibrous flesh just below the squash’s skin.


  • 1large (2 1/2- to 3-pound) butternut squash
  • 3tablespoons unsalted butter, melted
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 3tablespoons unsalted butter, cut into 3 pieces
  • 1/3cup hazelnuts, toasted, skinned, and chopped coarse
  • 1tablespoon water
  • 1tablespoon lemon juice
  • Pinch salt
  • 1tablespoon minced fresh chives



    1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.

    2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.

    3. FOR THE TOPPING: While squash roasts, melt butter with hazelnuts in 8-inch skillet over medium-low heat. Cook, stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 minutes. Immediately remove skillet from heat and stir in water (butter will foam and sizzle). Let cool for 1 minute; stir in lemon juice and salt.

    4. Transfer squash to large serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve.



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