RECIPE -- Butternut Squash Bisque

In a heavy pot, add a bit of olive or canola oil and a Tab. butter.  Lightly saute:
2-3 carrots, diced
1 onion, diced
2 ribs celery, diced
1 apple, diced (peeled or not)
1 butternut squash, peeled and cubed (or use frozen, thawed, cooked squash)

Season mixture with:
salt, pepper,  to taste
granulated garlic
ground coriander (optional, but preferred)

Add 1/2 c. apple juice, optional (preferred)

Add 3 c. chicken or vegetable stock (or 3 c. water with a dollop of chicken or vegetable base).  Bring mixture to a boil, cover, reduce heat and simmer 30-45 minutes, until vegetables and apple are quite tender.  Reserving liquid, puree vegetable mixture in blender or use submersible blender.  Return puree to pot containing reserved liquid.

Add 1/2-3/4c. goats' milk or half & half --or enough to give the consistency of a thick soup.  Stir mixture together and heat, but do not allow to boil. 

Bisque may be served hot or lukewarm. Garnish each serving with a dollop of sour cream, if desired, and a sprinkling of nutmeg, optional.

Enjoy!

p.s. This bisque also freezes well.

RECIPE -- Sun Pickles

Hot, sunny summer days with cukes in the garden means it's time for a batch of Sun Pickles!  Following is another wonderful recipe passed down by my Hungarian family.  Finding a large (at least gallon size) glass jar might be the most difficult part of this recipe. In a pinch, you might seek one out from your local deli and ask them to save you one (with a lid)...

Fill a large glass jar with pickling cukes which have been washed and slit vertically almost top to bottom.  Stuff some fresh dillweed in the jar, along with a few peeled garlic cloves.  Heat water with enough canning salt (not iodized) stirred in to cause you to pucker when tasting it.  Cool to room temperature and pour over cukes to cover. Place a slice of real rye bread on top and a small dish on top of the bread with a weight (small jar of water?) to keep the cukes submerged in the brine. Tie a clean dish towel or rag over the opening of the jar and place in the sun for 3-4 days (bring in if it rains and at night) until it starts to smell slightly soured.  When pickles are done, bring in, remove the rag, weight and bread and store, covered, in the refrigerator. Enjoy them as is, or wrap a pickle in a slice of bread for a delicious sandwich.