The sun is setting earlier these days, making our evening walks and bike rides a tighter squeeze before dark. This week the school bus started making its morning and afternoon rounds again too. Grape samples say we are ready for Crush 2016; both Locati Cellars and Lagana Cellars are scheduled for picking; by my next post we will have at least half of our white grapes pressed (three varietals). Autumn Equinox is just weeks away and I feel like summer is just getting started.
This last week I prepared a few meals for the freezer to accommodate the Hubby’s potato harvest and my grape harvest schedules. There are some quick-to-fix items in the cupboard as backup too. While visiting with my parents for their anniversary last weekend my mother provided me with four beautiful zucchini from their garden and encouraged me to look up the Curried Zucchini Soup recipe from Allrecipes. She tells me she changed it up a bit with more seasoning than called for and sweet potato; that even my father (doesn’t like zucchini) loved the soup. (We are curried soup fans, recall this post?) So, with four fresh zucchini available, a Locati Sweet Onion, locally grown garlic from the Farmers Market, and two cups of my own amazing turkey broth made from a whole turkey we roasted that I simmered with trimmings from all of the vegetables we cook with. As I don’t do nightshade fruits, I make my own curry mix (recipe below).
My changes to the Allrecipes.com soup summed up:
- added two large cloves of garlic and sautéed with the Walla Walla Sweet Onion
- grated the zucchini rather than chopping it
- added one teaspoon of freshly grated ginger as I added the zucchini
- tossed the zucchini until it wilted before adding the curry powder and stock
- used three tablespoons of curry powder
- home-made soup broth, turkey based
- no blender use after the soup cooked, personal preference
I would like to put diced potatoes and chopped water chestnuts in next time, maybe some turkey pieces too as Hubby likes to have his meat. Preparation and cooking were speedy; might even make it again before the fresh local zucchini are gone… if time allows.
Nightshade-free curry powder (sorry, been using it so long the sources have disappeared):
- 4.5 teaspoons Turmeric
- 2 heaping teaspoons cumin
- 2 heaping teaspoons coriander
- 2.5 teaspoons ground ginger
- 1 heaping teaspoon ground dry mustard
- 1 heaping teaspoon ground cardamom
- 1/2 heaping teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground Fenugreek
- *when I cook I ad 1/4 cup fresh parsley to the pot as well since I typically have this available rather than putting dried in the blend
Sift it all together, put it in a jar and close the lid tightly. This is a fairly mild curry, as you can imagine, so we like more than most recipes call for. It takes a few minutes to measure and mix, but well worth it.
I wanted to pair an off-dry Riesling with dinner, but couldn’t find one in our wine cooler. Instead I chose a L’Ecole Chenin Blanc (dry) in hopes the fruit would pair well with the spicy curry. Alas, not the best together. Had I looked at my previous post I might have grabbed the Arbor Cellars Marsanne/Picpoul blend that I passed over this evening. But, we have fresh watermelon and that was a delight with the wine as dessert!
It took a while to fly out of Harvey Field in Snohomish on Sunday due to the cloud cover. Once we took off and managed to find a hole to climb through we were greeted by sunny blue skies and the majestic Mount Rainier. Cheers!