I harvested a lot squash this last year. So my goal has been to use it before they go bad in the spring. To that end I've been bringing squash items to parties. The first batch of squash soup I made was for myself and I used some of my slightly under ripe squash (a suggestion from a reader for under ripe squash). And it worked the best. The second batch, that was brought to the New Year's Eve party, required more squash so it had the sweeter squash. It wasn't quite as good that way. I really liked the less sweet squash in the soup.
The seasonings for the soup were simple I used cumin, cardamom, and lots and lots of green coriander from the garden. More coriander than is shown above, but that is all that will fit in my mortar and pestle without getting all over when I grind it up. Sadly I used most of of the coriander up. I don't have enough to make more soup with it. I have plenty of ripe coriander which I can use, but it isn't nearly as good. This year I need to make sure to harvest a lot. Maybe it needs a spot in the garden proper again. Usually it is allowed to grow with the flowers or in random spots were it self sows.
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.
I love cardamom, the soup sounds very tasty. I also need to change my method to grow cilantro - I keep it in the main herb garden but it's too much in the sun - I might actually put it amongst flowers as you do and see if that works better for me.
I love the green coriander seeds also, it has so much more flavor than the brown seeds. I usually have a lot of cilantro growing in my winter garden and that provides a lot of green seeds in the spring, but the birds are particularly voracious this year, probably because of the drought, and they've eaten most of the cilantro seedlings and have started in on the mature plants. I'll have to grow it under cover this year.
I'm loving the green coriander seeds too - just used some the other day in a fish curry...the smell as I ground them up was just heavenly.
I have a fairly small mortar and pestle so have the same seed-flying issues you have - been meaning to get a nice big one ever since I saw Jamie Oliver using a huge stone one to grind up herb concoctions many years ago but it has yet to make it into the shopping cart.
I don't know if I would like squash soup or not but yours does look tasty! I think probably everything you make is tasty! Did the people at the party love it? I am not familiar with using coriander. You use so many things I don't. I need to broaden out a bit! I have just a tiny mortar and pestle but I use my coffee grinder to grind my herbs sometimes. Nancy
Everyone that ate it did, but was so much food there (which is typical for parties with my friends) that very few people tried it. We all bring way too much food.
I am violently allergic to the leaves of Coriander / Cilantro, but funnily enough not to the seeds - of which we use a lot. Of all the dry spices, this is the one we use most of, apart from Cumin.
I love cardamom, the soup sounds very tasty. I also need to change my method to grow cilantro - I keep it in the main herb garden but it's too much in the sun - I might actually put it amongst flowers as you do and see if that works better for me.
ReplyDeleteI'll have to make some soup with our squash but it's a pity that I have no fresh coriander maybe I'll have to buy some.
ReplyDeleteI love the green coriander seeds also, it has so much more flavor than the brown seeds. I usually have a lot of cilantro growing in my winter garden and that provides a lot of green seeds in the spring, but the birds are particularly voracious this year, probably because of the drought, and they've eaten most of the cilantro seedlings and have started in on the mature plants. I'll have to grow it under cover this year.
ReplyDeleteWe are working this year to add a ton more herbs to our garden, including some medicinal herbs. I'm tempted to give them there own bed this year.
ReplyDeleteEvery time you post about your amazing butternut squashes I think "ooh I must grow more of these". I'm hatching a plan.
ReplyDeleteI'm loving the green coriander seeds too - just used some the other day in a fish curry...the smell as I ground them up was just heavenly.
ReplyDeleteI have a fairly small mortar and pestle so have the same seed-flying issues you have - been meaning to get a nice big one ever since I saw Jamie Oliver using a huge stone one to grind up herb concoctions many years ago but it has yet to make it into the shopping cart.
I don't know if I would like squash soup or not but yours does look tasty! I think probably everything you make is tasty! Did the people at the party love it? I am not familiar with using coriander. You use so many things I don't. I need to broaden out a bit! I have just a tiny mortar and pestle but I use my coffee grinder to grind my herbs sometimes. Nancy
ReplyDeleteEveryone that ate it did, but was so much food there (which is typical for parties with my friends) that very few people tried it. We all bring way too much food.
DeleteIt's sad, all my green coriander is gone as well. At least I have another fifth of coriander-infused vodka to make cortinis this winter.
ReplyDeleteI am violently allergic to the leaves of Coriander / Cilantro, but funnily enough not to the seeds - of which we use a lot. Of all the dry spices, this is the one we use most of, apart from Cumin.
ReplyDelete