Skip the processed, pre-packaged junk! Instead give the gift of fresh and local with a Produce Box Gift Certificate!
For those of you not familiar: The Produce Box delivers boxes of fresh, North Carolina local fruits and vegetables to the doorsteps of its members across the state. Members receive an e-mail each Friday with what’s in season and expected to come out of the field the next week. Read up on the Produce Box here.
The Produce Box is still offering Charlotte Charter members NO ANNUAL ENROLLMENT FEE until the end of the year. For details and to join The Produce Box family and sign up for deliveries, visit www.theproducebox.com/charlotte and use code “CHARTERCLT” to get your free enrollment today!
Bonus, our Smarty chefs at the Produce Box have graciously shared some of their favorite soup recipes for winter. Thanks, Produce Box!
Soups on for Winter!
There’s nothing as cozy and satisfying as a warm soup cooking on a cold winter night! Put a local spin on your stove with these delicious recipes using North Carolina local vegetables.
BUTTERNUT SQUASH SOUP
5 cups butternut squash (1 large), blanched or roasted
½ onion chopped
2-3 cups chicken stock
½ c half and half or heavy cream
1 pinch cinnamon
½ pinch nutmeg
**Can also use 1-2 cups of chopped roasted pumpkin instead of 1-2 cups of the butternut squash to give seasonal flair!
Add squash and onions to blender with cream. Slowly add chicken stock until desired consistency. Add dry seasonings and blend. (Can make in advance, blend and refrigerate. Heat up when ready. Or blend warm and eat!)
1 onion, diced
1 lb zucchini, diced
1 head green cabbage, diced
2 lbs roma tomatoes, diced
6 ears corn, kernels removed (did you freeze these this summer? if not, use canned!)
2 lbs potatoes, diced and boiled
3 quarts vegetable stock
Heat small amount of olive oil in soup pot. Add first three ingredients and pinch of salt. Saute over medium heat for 5-10 minutes, stirring constantly. Add vegetable stock and seasonings of your choice (bay leaf or thyme are what I use). Add corn & tomatoes and simmer for 45 minutes.
Next, run potatoes through a food mill or blender and add them to the mixture. This should turn it from a “soup” into a “stew”! Simmer for 10 minutes and season to taste with salt/pepper as needed.
To serve, pour into bowls, top with parmesan cheese and croutons.