Farm Share Field Kit – experience the farm, from home. Every carefully curated ingredient necessary to make a seasonal meal paired with an immersive take-home learning guide. Field Kit is your opportunity to engage deeply in ecological agriculture and real food with your children.
Autumn is a time of harvest and abundance on the farm. Abundance can mean so many things.
When pondering abundance, you might think first about physical things that you have: toys, games, food, clothing – but we can also have an abundance of non-physical things, like love, time, patience, and hope. What goes along with abundance, is sharing. Our Fall 2020 Field Kit helps you and your family explore abundance and includes everything you need to celebrate a wonderful bean and butternut squash soup with kale and toasted sourdough.
Available December 8th
An interactive passport – download the seasonal workbook to participate at home.
Soak your beans the night before you want to cook your meal.
MAKES 2 QUARTS (4-6 SERVINGS)
2 cups cooked cranberry, or similar beans
6 cups Use vegetable stock and/or reserved bean liquid combined with water
2 yellow onions, sliced thin
4 sage leaves, picked
1 bay leaf
1 medium butternut squash, peeled, seeded, and cut ½” cubes
1 loaf oiled, toasted bread
1 bunches sauteed kale
Prep Cranberyy Beans
Cover the cranberry beans with 2 inches of water and soak overnight in the refrigerator. Remove the beans, drain and rinse. Place the beans in a pot and cover with water or vegetable stock. If using just water, add a carrot, half of an onion and a bay leaf. Bring the beans to a boil and then simmer until the beans are tender. Roughly 1.5 hours. Season with salt when cooked. Keep the beans covered in cooking liquid until ready to use – this will keep them moist and tender. Reserve excess bean liquid.
Toast the Bread
Preheat the oven to 350 degrees.
Slice the bread about ½” thick and brush or drizzle with olive oil.
Place the bread on a baking sheet on the top rack. Rotate the bread and flip once until both sides are toasted golden brown.
Sautee the Kale
Remove stems from the kale and roughly chop the leaves. Cut the stems into 1” segments.
Preheat a saute pan over medium-low heat. Add enough oil to coat the bottom of the pan and heat until just shimmering. Add garlic and sizzle for 15 seconds, then add the stems and cook for 2 minutes. Add the leaves and sprinkle with salt. Stir to cook the leaves evenly and prevent the garlic from burning. Cook until tender and set aside.
To prepare the squash – peel lengthwise with a vegetable peeler. Cut off the root and stem ends and then cut in half lengthwise. Scoop out the seeds with a spoon. You can wash and dry these seeds and roast them or save them to plant! Then cut the squash into cubes.
Heat 3 tablespoons of olive oil in a heavy-bottomed soup pot over medium-low heat. Add the sliced onions, sprinkle with salt, and cook until translucent, stirring regularly to prevent browning. Once the onions are softened, add the sage and bay and cook for another minute. Then add the butternut squash and just cover with the bean liquid. Add water if needed. Cook until the squash is fork tender.
Blend the soup in batches, reserving some of the liquid. Once all of the solids are blended, add the remaining soup liquid until you reach the desired consistency. Use water if necessary. Return the soup to the pot and stir in the cooked beans. Taste and season with salt. Tip: when using salt you want to add enough so that the flavor of the squash ‘pops’ in your mouth and hits the back of your throat, but not so much that it tastes ‘salty’. Proper seasoning enhances the flavors that are already present.
Place the toasted bread in the bottom of a bowl, ladle the soup over, and add the sauteed kale.
FIELD KIT would not be the success it is without the generous contributions from these members of The Ecology Center village.