Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

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I love bagels ! One of the most versatile and satisfying breads you can make or buy.  I have had a love affair since the very first one I ate...all toasted and yummy, spread with cream cheese and topped with smoked salmon.  I never imagined (way back then) that I would ever be making them myself, in my own kitchen.  Because so many bagel shops are a specialty store type place, I automatically thought that they must be complicated. Or take special devices or utensils or machines to bake them in.  Nope...turns out they amazingly easy to make in your own kitchen. And once you bake your own, you'll not want the store bought ones ever again.

You can make bagel dough using your stand mixer with a dough hook or your bread machine. I use my trusty old KitchenAid.  The ride got a little bumpy toward the end, but it worked great and saved my old hands. I made plain bagels this time, though often I make sesame seed or onion bagels or my old favorite--everything bagels.  I used white whole wheat flour mixed with unbleached flour this time. You can use different kinds of flour, if you want . Whole wheat, spelt, etc. 


• 1 tbsp. instant yeast
• 4 cups flour ( I used 3 cups unbleached and 1 cup white whole wheat)
• 2 tsp. salt
• 1 tbsp. barley malt syrup
• 12 ounces warm water


1. Combine these ingredients in the mixer bowl. Turn the machine on to medium low and let it mix well for about 10 minutes.  This is a stiff dough, it will try to gallop your mixer across the counter, so keep an eye (and a hand) on it.  I made sure the mixer had incorporated all the flour into the dough and then let it run for almost 10 minutes, kneading the bread thoroughly.  You want to develop the gluten.  

2. When you've finished this, stop the mixer and put the dough into a lightly oiled bowl. Cover with a towel and let it sit for about an hour and a half. The dough will be noticeably  puffy, but not necessarily doubled in size.  (To use your bread machine, follow the same instructions except place it in the machine on the dough cycle. Complete the cycle after you check it once to make sure it's incorporated all the flour.)

3. The next step here is to prepare a work surface (I use a pastry board or a piece of waxed paper on my counter to keep the cleanup to a minimum)  then transfer the dough to a lightly floured or oiled surface. The dough will then be cut into 8 or 12 equal pieces (depending on how big you want your bagels).  

4. Roll each piece into a ball, and cover with plastic wrap. Allow it to sit for about 30 minutes. It will puff a little more.  

5. While you're waiting, it's time to get the kettle boiling. For this next very important step, you'll need a large dutch oven or soup pot.  Fill this pot with hot water and put on the stove to boil.  

5. Once it's good and hot, add a tablespoon of the barley malt syrup to the water, stirring well until it dissolves.   When it boils, you can turn it down if it's sooner than half an hour. But keep it simmering !  

6. Now - back to the dough...preheat your oven to 425 degrees Fahrenheit.

7. Take the balls you have made one at a time and poke a hole in the center. When you have poked through,  wiggle your fingers and twirl the dough to  stretch the hole until it's about 2 inches across.  They will look like this:


8. Place each bagel on a lightly oiled or parchment lined baking sheet.  When they're all done,  turn up the heat on your pan of boiling water. Transfer the bagels to the boiling water and depending on their size, do four or six at a time. When the water is boiling nicely again, time the procedure. Cook the bagels for 2 minutes on the first side. Using a large slotted spoon, turn them over in the water and boil for another minute. Then, using your big slotted spoon, take them out one at a time and place them back on the baking sheet.  It helps if you have an assistant!

9. Once you have finished all the bagels, place them in your preheated oven and bake them for about 20 to 25 minutes.  Or until they're a nice golden brown.  I like mine a little on the softer side, as there are only the two of us, so it takes longer to eat a batch of bagels.  About 15 minutes into the cooking, you can turn them over if you like. This helps them stay nice and round. I don't always do this, but sometimes I do.   When they are done, remove from oven and cool on racks.  They will look a lot like this:


10. If you want to fancy up your bagels, you can mix up an egg white with a tablespoon of water.  Brush the top of the bagel with the mixture.

11. Then sprinkle the bagels with sesame or poppy seeds  (or any other seed you like), pop into the oven and bake according to directions.  

If you like an onion bagel, you can bake the bagels for about 20 minutes, pull them out of the oven, brush with the egg white and water glaze and then sprinkle with dried onion. Put them back in the oven and bake for about 2 minutes, watching them carefully because the onion burns easily. Like cinnamon raisin bagels ?  Add 1/2 cup raisins to the last few minutes of the kneading. Before you transfer the dough to your work surface,  sprinkle it heavily with cinnamon and sugar.  Give the dough a few turns (kneading) and it will pick up the cinnamon mix.  After you make the balls, you can roll them in more cinnamon sugar if you are so inclined.

The possibilities are endless, both in the type of bagels you can make and the different things you can top them with.  One of my favorites is a lunch time bagel, topped with peanut butter and jalapeno jelly.  My husband likes plain old butter and cream cheese.  We both like cream cheese and sweet red pepper jelly.  Use your imagination...and enjoy those home made bagels !

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page. 


Cooking Tips for the New Year

The New Year has come, and January itself is about gone. I think it is appropriate then that I offer some tips to make your cooking and baking life easier in future. A lot of times in life, it isn’t always the expensive gadget or appliance, it’s often the little things that really count. Every cook has a repertoire of tricks and techniques, as I’m sure you all do. Perhaps you’d like to share a few with your fellow readers, and if so, I can post them via a future, or next, blog. Just drop me a line, and I’ll be happy to take a look at them. They will also get posted on my website. We can all learn something from each other that way. So, let’s get cooking on this.

Parchment paper-Not just a fancy waxed paper. Parchment can be worth its weight almost in gold when it comes to baking. I always use it to line cake pans, sweet breads, etc. Also, with fussy cookies, or sticky ones like macaroons, it is indispensable. It will really save you a lot of headaches when it comes to turning out your favourite product. It’s also useful for cooking fish packets and goodies like that. Plus, as it is greaseproof, if it isn’t too soiled, you can reuse it. It also tends to not burn as easily as paper would.

Instant read thermometer. In baking, it is very handy indeed to know if your product is done. The instant read will tell you at about 190 F., you bread is basically done. In candy making, well, don’t attempt it without one. I’ve done it, but....the results were good, I just find the thermometer takes the guess work out of it. Ditto for any kind of cheese or yogurt making.

Dough whisk-heck, you could do a whole blog on this one. We even gave one away a couple of years ago. It is wire crazy loops mounted on a handle. The only place I know where you can get one is King Arthur Flour, and it’s worth going all out for the big one. If you want to make bread, this is the device to have. Even for just mixing dry ingredients together it’s great, but when it comes to mixing a loose, still ragged bread dough, you will wonder how you managed to survive all these years without one.

Olive oil. Use this instead of vegetable oil in your bread and cake recipes. If you use the light tasting stuff, you will never know that pumpkin bread or brownies, or zucchini bread was made with olive oil. I just made an applesauce cake with it-delicious! In fact, I think it tastes even better. You then don’t have to rely on commercially made vegetable oils, which are garnering question marks about their quality and integrity. Besides, millions of Romans, Greeks, and their modern day counterparts, can’t be wrong.

Jar Key. This is one of those little gadgets that really will make life easier, as when you get a particularly stubborn pickle jar, jam jar, or what have you. Many a time I have struggled to turn the lid, to no avail. Enter the Jar Key (see red item in photo). Hook it on, lift it up, and the vacuum seal breaks. Now you can open your jar.

Spray Oils. This may seem like an obvious one, but I’m sure someone is still struggling to grease fancy shaped pans, etc. I keep two varieties on hand, maybe three. The first is an all purpose canola oil type. The second is the baking type, which has flour in it, particularly useful for baking. The third, although I don’t usually keep it on hand, is olive oil. They do work really well, and are a true convenience. The one caveat I have is, don’t breathe the fumes, and I question what’s really in the propellant, namely isobutane and propane. This is particularly true with the baking one with flour. Improperly used, you can have a real flamethrower on your hands.

Kitchen torch. Speaking of flame throwers, this one is more fun than anything else, but if you really do want to caramelize that brown sugar on your crème brulee, this is the tool. They’re really just mini versions of the standard propane torch, only they usually take butane as their fuel. Note to parents: High school age boys find these fascinating. (Hint to the wise: Don’t use the standard torch, you won’t have much left.)

Butter. Is better. We all know about the dangers of trans-fats in margarine by now, so without sounding like a broken record, don’t use it. It also just doesn’t work well in cookies, cakes, and generally not at all in pies. If you want to get grossed out by one of industrial foods more questionable products, read the history on this one. You’ll never touch the stuff again. Shortening is also questionable for the same reason, but there is an alternative if you don’t want to go the butter route, and that’s the trans-fat free stuff. It is a vegan product that works very well. It is generally much more expensive however, but, if you feel it’s worth it, go for it. I’m thinking of pies here, so you could also go the lard route. Or, 50/50 butter and shortening works very well too.

And last but not least: Time. Trying to cook or bake in a rush is not only very stressful, but can often times lead to disaster. No on wants to be like Marge Simpson when she’s late for the bake sale.

You can follow the further adventures of Sue Van Slooten on her website. You can also send Sue an email, she’d love to hear from you.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


Lacinato kale

Kale is one of the most nutritious winter vegetables and is also the most dependable in our garden. With a thin layer of row-cover fabric over the plants, the leaves stay green all winter in our zone 6 climate unless we have extended periods near 0 degrees Fahrenheit. Granted, kale leaves don't grow when the day length is very short, so we have to stockpile our kale, letting large areas reach full size during the fall and then slowly eating our way through the patch throughout the winter months. But despite lack of growth during December and January, we still end up eating quite a lot of kale.

Steamed kale

Early in the winter, I usually steam our kale, or sometimes sauté the greens in oil and balsamic vinegar if the leaves are tender and young. But once lettuce begins to give out and we start craving uncooked greens, I turn to this shredded-kale-salad recipe. Although a bit more labor-intensive than the other methods of preparing leafy greens, the results are delicious, and you get the bonus of fresh, raw vegetables deep into the winter months.


• 5 ounces of kale (about half a gallon, loosely packed)
• 1/8 tsp of salt
• 1 small carrot (about a quarter the size of a store-bought carrot)
• 1 tsp of poppy seeds
• 4 tsp of honey
• 1 tbsp of lemon juice
• 1 tbsp of olive oil
• a dash of pepper
• 1 avocado or half of a pear, chopped

1. Start by cutting the big midribs out of the kale leaves, then slice the de-ribbed leaves into small strips about 1/4-inch wide.

2. Next, wash your hands well, sprinkle the salt onto your kale strips, and massage the leaf-and-salt mixture for about a minute. The kale should begin to look damp as its juices are released, and the volume of the leaves will reduce drastically. This step should take anywhere from 45 seconds to two minutes (which feels like a long time as you squeeze the leaves between your fingers over and over again).

3. Next, grate a small carrot into the kale-and-salt mixture. I like to use a peeler for this step so I end up with long, thin strips. Add the poppy seeds, then set the mixture aside.

4. In a small, microwaveable bowl, mix the honey, lemon juice, and olive oil.

5. In the winter, these ingredients will usually need to be heated for about 20 seconds in the microwave to make the honey more liquid so it dissolves into the salad dressing. As an alternative, you can make a similar dressing using jams that didn't quite jell — peach syrup, lemon juice, and olive oil made a top-notch dressing for us one year.

Shredded kale salad

6. After mixing the ingredients together, pour your dressing over the salad, sprinkle on a little bit of pepper to taste, and (if you're feeling decadent), add cubes of avocado or pear on top. This salad serves two and can be made almost entirely from homegrown ingredients if you leave out the avocado and provide a sunny spot for a dwarf Meyer lemon tree in your home. On our farm, we grow the kale, carrots, and poppy seeds as a matter of course.

For more delicious, in-season recipes made with homegrown ingredients, check out Farmstead Feast: Winter.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


“Little Miss Muffet, sat on her tuffet, eating her curds and whey…” Whey? Wait a minute! What was she eating?

Whey is the liquid that remains after milk is curdled and strained. The thin layer of liquid that forms on fresh yogurt is whey. If you’ve ever tried making your own cheese or yogurt, you may be amazed at how much whey is leftover. Full of protein and nutrients, whey is a versatile ingredient in its own right. Miss Muffet’s mom knew what was good for her, but somewhere along the way, we forgot the many wonderful uses for whey.

Soaking grains and beans: whole grains, beans, and legumes are an essential part of a balanced diet, but they can be difficult to digest. Soaking the grains in a solution of whey and water helps neutralize phytic acid, which can block the absorption of important minerals. It also reduces gastric distress and increases the body’s ability to absorb calcium, copper, magnesium, and zinc. For each cup of whole grain, bean or legume, mix 2 tbsp whey with 1 cup warm water. Soak at room temperature for at least 7 hours prior to cooking. For maximum benefit, soak the ingredients in a covered, non-reactive container for 24 hours prior to cooking. Renew the soaking solution by draining and mixing a new batch of whey water every 12 hours. Drain and rinse the grains or beans before cooking.

Substitute whey in baking: For savory dishes, whey can be used as a substitute for water, lemon juice, or skim milk. It can also be added to smoothies.

Lacto-ferment raw vegetables using whey: Fermentation allows beneficial microorganisms to naturally develop, as carbohydrates in vegetables are broken down. The ancient art of “pickling” cabbage to make sauerkraut is perhaps the best- known example of fermentation. In this informative video, Mother Earth News Managing Editor Jennifer Kongs demonstrates how to make traditional German sauerkraut.

Carrots, ginger, kohlrabi and garlic make a delicious kraut.

Though sauerkraut may be the most well-known fermented dish, most vegetables are easily fermented using a combination of whey and salt. Fermented carrots are a sweet introduction to the healthy world of microbes waiting to boost your health. For a pungent twist, add kohlrabi, ginger and garlic to the mix.

Carrot-Kohlrabi-Ginger Slaw Recipe


• 6 carrots
• 2 kohlrabi bulbs
• 1 tsp grated ginger
• 1 small garlic clove
• 1 tbsp salt
• 1/4 c. whey
• water


1. Shred the carrots, kohlrabi bulbs, ginger, and garlic together, and add the salt.

2. Pound the ingredients in a bowl until they release some juices.

3. Pack the shredded vegetables into a quart size canning jar or crock.

4. Add 1/4 cup whey.

5. Now you’ll need to weight the ingredients, typically with a heavy plate or plastic baggie filled with water.

6. Place the container on a countertop for 3-7 days. The warmer the temperature, the more quickly the vegetables will ferment. In a 50 degree room, it may take up to a week; whereas in a 75 degree room, the ingredients will ferment in about 3 days.

place the mixture into a crock an weigh the ingredients down with a water-filled baggie.

7. Once the vegetables are fermented, place a lid loosely on the jar, or cover with a crock lid. You may notice a foamy, whitish liquid at the top of the mixture. Before eating, remove any foam, as well as the top layer of vegetables that were in contact with it.

8. Refrigerate fermented vegetables for up to three months.

Fermented vegetables may be refrigerated for up to three months.

Where can you find whey? Straining yogurt is the easiest method. Store-bought yogurt works fine, though even the plain yogurt is often loaded with sugar. For the best results, try your hand at making your own yogurt. It’s surprisingly easy and cost-effective, and it tastes divine. Here is a link to my simple recipe for homemade yogurt and strained whey. Thick, luscious, strained “Greek-style” yogurt is delicious when mixed with jam, honey, or granola, and the leftover whey will store in the refrigerator for up to 6 months.

Additional Resources:

In her book, Nourishing Traditions, Sally Fallon discusses the health benefits of fermentation and provides many easy recipes for getting started.

Sandor Ellix Katz delves into the history, health benefits, and various techniques for fermentation on his website, Wild Fermentation. He has also written numerous books on the subject, including Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods. Read more about healthy, fermented foods in Mr. Katz’s article.

Brenda Lynn is an outdoor educator, garden coach, and master gardener living in northern Virginia. She is also the author of Bee Happy Garden, a blog devoted to backyard native habitats and raised bed vegetable gardening.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.



There is something to be said about the satisfaction of doing something yourself-and that also holds true with making wine. No matter where you live, how much or how little wine you intend on making, or what type of wine you choose to make-there are several steps that need to be followed if you wish to make a “drinkable”, enjoyable wine. The actual process of making the wine takes place over several months time, but these are the basic steps that must be followed.

1. Purchase, or grow, the grapes that will be used. In the Midwest, Michigan is the state most conducive to successfully growing grapes. However, if you live an area that is not so great for grape growing, then there are numerous companies that you can purchase grapes from. Generally, they are shipped in from California. Making the determination what type of grapes to grow, or if they will grow in your own backyard, is quite a task itself. Any questions about your local soil and suitability could probably best be answered by a Horticulture hotline, of sorts. For example, in Illinois, we can call the University of Illinois Extension Service, “Master Gardener” Program. Programs such as this can usually be found through the horticulture department of your local college or state university.

2. Grapes must be brought to room temperature.

3. Clean and sanitize all equipment.

4. Leaving stems on (for addition of Tannic-natural preservative), put grapes into barrel for fermentation. Sometimes grapes will be de-stemmed depending on the type of grape, ripeness and wine style.

5. Crush grapes. The romanticized version of stomping the grapes with your bare feet in a large oak tub may sound fun and steeped in tradition, but not a very effective process. A wine press is used to extract juice from the crushed grapes. There are a number of different styles of presses used, but they all serve the same purpose. It is important to crush the grapes without crushing seeds and stems, which would add additional tannins to the wine and thereby change the flavor.

6. Add sugar and warm water. Sounds simple & yes it is. Some wine makers add yeast at this point, but the natural bacteria on the grapes provide a method of fermentation without adding yeast. Some wine has added sulfites, also. This is also a personal preference and wine can be made without either yeast or sulfites.

7. Stir and begin fermentation process. (can take anywhere from 10 to 21 days depending on temperatures and conditions)

8. “Punch down the Chapeaux”-skins and stems rise to the top, must be stirred back into the liquid. Any undesirable bacteria will subsequently be killed by being stirred into the alcohol.

9. “Racking”-transferring product to glass container: Carboy. This needs to be done about twice to help remove the sediment from the wine.

10. Siphon into bottle, cork and age in bottle for a minimum of 6 months for Reds and somewhat less for Whites.


There you have it, 10 easy steps for producing wine. Anyone who has made wine will tell you there is no guarantee that your wine will come out delightful and wonderful each and every time. There are many variables and it is not an exact science. That is why it is considered an art. When it is crafted to perfection and it comes out the way you want it to, then it is oh so right! Cheers!

Dave & Joan, whom we met in my last article, provided me details and first hand information on what is involved with the wine making process. . Shown here they give us a look at some of the processes involved for crafting a delicious wine on your own.

Speak the Language: Commonly Used Terms in the Wine Making Process

Racking - term used to describe transferring juice/wine from one container to another. Used primarily to take out sediment and also to introduce oxygen for part of the fermentation process.

Alcoholic Fermentation — process by which active yeast changes sugar into alcohol.

Cap — during red-wine fermentation, the skins float to the top forming a cap. This cap needs to be stirred back into the fermenting wine.

Punch down the Chapeaux — (or Cap) the process of resubmerging the cap back into the fermenting wine.

Carboy — large glass bottle (usually 3 to 5 gallons) that can be used to ferment wines in.

Lees — Sediment that forms & settles to the bottom of the Carboy.

Tannins — Naturally occurring compounds found in grapes that can contribute to an astringent/bitter taste in the wine.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


ruby red grapefruit

It's ironic that citrus season is in the middle of winter. I associate oranges with California, grapefruit with Texas, orange juice with Florida, limes with Mexico. Those are all sunny, summery locations, not the snowbound frozen tundra I find myself in these days. So I celebrate citrus while it's here because when summer comes to the north, oranges just aren't that great.

Preserving citrus is a bit of a challenge. While I know folks that dehydrate sliced fruit, that just isn't that appealing to me. I want something that captures that juicy, bright, bitter-sweetness of the citrus. My go-to preserving techniques are marmalades and alcohol infusions, with liqueurs being one of my favorites. Nothing says summer like a cocktail with a shot of citrus liqueur, be it a margarita, sidecar, french 75 or cosmopolitan.

Grapefruit makes amazing liqueur. Because the big fruits hold on to their acid and juice much longer than oranges, you’re sure to get a good grapefruit at the store. I despise buying citrus that turns out to be insipid, pithy and dry. What a waste! This grapefruit honey liqueur is sweet, tart and bitter all rolled into one, making it perfect cocktail material. I’ve included a variation on the Salty Dog cocktail below, with the grapefruit flavor turned up to 11. You can use this liqueur in place of orange liqueurs like triple sec or grand mariner. It would work great in this Triple Orange Margarita recipe from my blog. Just replace all the orange with grapefruit.

grapefruit honey liqueur

Grapefruit Honey Liqueur Recipe


• 2 to 3 large pink or red grapefruits
• 1-1/2 cup honey
• 2 cup vodka


1. Remove the peel of one grapefruit with a peeler, leaving the white, bitter pith. Place peel in a clean quart jar.

2. Juice the grapefruits until you have 1-1/2 cups of juice or more.

3. Combine the juice and the honey in a sauce pan over low heat, stirring to dissolve. Bring mixture to a boil then turn down the heat to a simmer and cook for 5 minutes. Cool to room temperature.

4. Add the cooled syrup to the quart jar along with the peel and fill to the top with vodka.

5. Store in a dark, cool spot for at least a month. Strain and bottle.

Yield 1 Quart.

Use Grapefruit Honey Liqueur in any recipe calling for Orange Liqueur (recipe on the blog). It will kick your cocktail up a serious notch. Or make the Sweet and Salty Dog Cocktail below.

Sweet and Salty Dog Cocktail Recipe


• 1/2 cup gin
• 1/4 cup grapefruit honey liqueur
• 1 cup grapefruit juice
• lime wedges
• salt for rimming


1. Twirl the lime wedge around the edge of two tall collins glasses, then dip the glass edges into kosher salt.

2. Fill the classes with ice cubes.

3. Divide gin, grapefruit honey liqueur and grapefruit juice into each glass and stir.

4. Give it a squeeze of lime and add the lime wedge to each glass. Enjoy!

Tammy Kimbler is the blogger of One Tomato, Two Tomato. A cultivator at heart, Tammy’s passions lie with food, preservation, gardening and connecting to her local community through blogging and urban agriculture. She eats well and love to feed others as often as possible. She currently resides with her family in Minneapolis, Minnesota.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


Butternut squash are an important winter food, the rich orange flesh delivering vital nutrients in a sweet and velvety goodness that can be utilized in a variety of ways.

I use a pressure cooker to quickly process the squash, enabling me to deliver a delicious dish literally in a matter of minutes. As soon as the pressure cooker comes up to pressure I remove it from the heat.

winter squash
Butternut squash reaches the perfect softness in minutes when processed in a pressure cooker.

scooping out
When the pieces are cool enough to handle, scoop the flesh out easily with a spoon. If the skin has been cooked sufficiently and is very soft, another option is to process with the skins, preserving all of the nutrients.

blend until smooth

Blend the squash to the desired consistency, adding the liquid remaining in the pressure cooker or water, 1/2 to 1 cup at a time.

Remember that most butternut squash soup (or pie) recipes call for additional liquid, such as any milk or creamer alternative, or in the recipe below, coconut milk.

Process the puree' until all lumps and texture have disappeared and the mixture is smooth and creamy.



• 6 cups butternut squash puree'
• 1 16 oz. can coconut milk
• 1 tbsp minced ginger
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 - 1/2 onion, cooked until carmelized
• Optional: 1/2 tsp red curry paste


1. Saute onion until clear.

2. Add to blended squash along with all other ingredients.

3. Heat and serve.

4. Option: Thinly slice 2 carrots and 2 stalks of celery and steam in a separate pot to speed their cooking. Add to the soup when soft. Garnish the bowl with a spring of cilantro.

You'll be amazed at the deliciousness of the coconut-ginger combination with the rich flavor of the butternut squash. Enjoy!

For more tips on storing winter squash. check out my other blog post for MOTHER EARTH NEWS.

Douglas Stevenson is a long term member of The Farm Community, one of the largest and oldest ecovillages in the world. He is the author of The Farm Then and Now, a Model for Sustainable Living sold in MOTHER's Notable New Books. He is also the host of GreenLife Retreats, including The Farm Experience Weekend and workshops on organic gardening, sustainability, and living the green life!

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.

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