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Recipes for garden-fresh foods


4 servings

1 Tbs. flour 

1 Tbs. unsalted butter 

1½ c. chicken broth (or vegetable broth, if desired) 

1 Tbs. light brown sugar 

1½ c. cooked sweet potatoes 

¼ tsp. ground ginger 

1/8 tsp. ground cinnamon 

1/8 tsp. ground nutmeg 

1 c. milk 


In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook 5 minutes more. In a blender, purée the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.   DOUBLE SQUASH CASSEROLE

Serves 10

1½ Tbs. unsalted butter

2 Tbs. olive oil

1 c. chopped onions 

1½ tsp. salt

1 tsp. pepper

1 tsp. minced garlic


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