Although things are significantly slowing down at the allotment, we have planted some perpetual spinach and rainbow chard which may well take us through until next year. It certainly keeps replacing itself in a vary pleasing manner. All I am doing is snipping away and a week or two later, back it is again.
I have also just harvested my very last batch of Festival Squash. I must have at least eight good sized specimens which will come in very useful for my children’s Halloween themed garage cake sale next weekend. The plan is that they, along with some help from me, get to sell some cakes outside our garage to earn themselves some pocket money.
Although, I have let them know that a percentage of their money will go to a local charity and I will take out a little for expenses and they can share the profit three ways. I think this will be an enjoyable way for them to learn about the value of hard work and reward and a good exercise in numeracy skills as well as PR and marketing.
Stage 1 is complete. They have distributed their flyers. The PR exercise was a reasonable success. The idea being to knock on a few of our neighbours doors and tell them face to face about their plans. I was hoping their sweetness and enthusiasm could earn them a few extra pennies. But, no. The old lady that backs onto our garden to them to “GO AWAY!”. Great, another lesson learned. Not everyone will buy into your idea.
I will be posting the cake sale news, success or failure (not sure yet) next weekend but for now I have a simple recipe which makes use of squash or pumpkins. It is the sort of soup that is great as a main meal, packed full of good home grown veg in my case but the addition of egg noodles turns it into a satisfying meal on a chilly Autumn evening.
I am entering it into two challenges both hosted this month by Nazima at Franglais Kitchen. Firstly, the One Ingredient Challenge which I co-host with her on a bi-monthly basis.The ingredient this month is pumpkins/Squashes. Secondly, I am entering into Simple and in Season created by Ren at Fabulicious Food.
Thai style Squash Noodle & Spinach Soup.
Ingredients :- Serves 2
1tbsp olive oil
1 medium onion finely sliced
1tsp ginger peeled and finely chopped
1 small squash/pumpkin/butternut squash peeled de-seeded and chopped into small chunks.
1tsp That red curry paste
Salt & Pepper
1/4 to 1/2 a tin of coconut milk
Chicken or Veggie stock about 400ml
Large handful of spinach leaves, washed and chopped roughly
2 nests of dried noodles cooked and refreshed in cold water (I used soba noodles)
Fry the onion and ginger in the oil for a couple of minutes until it begins to soften.
Add in the squash/pumpkin and Thai curry paste. Fry for a couple of minutes before adding seasoning and the coconut milk and stock.
Bring it the boil and cook for about 15 minutes. Add a little extra stock if it begins to get too thick. I like to partially mash the soup with a potato masher but still leave some chunks in the soup for texture.
After 15 minutes add in the pre-cooked noodles and the chopped spinach and cook for a further 2 minutes.
Serve with optional garnishes of chopped coriander and chopped red chilli.