I think that most people that know me well already know. One of the most powerful motivations I have in growing food is that I have an insatiable food addiction. Especially food plants that I played a part in and witnessed growing from seed to maturity. As the plant goes through its phases of growth, I find myself visualizing the many methods I could use to prepare it. Thanks to my parents that felt it was a good idea for me and my siblings to be able to feed ourselves at an early age, they taught me to cook when I was about ten. One of the most satisfying things I've ever experienced is growing and cooking my own food (sharing it with friends is also a joy), so as a result, I do try to do it often, once or twice daily.
This summer, at the farm, we grew a whole bunch of Kabocha squash (Japanese pumpkins) and they are exquisite in so many ways. Kabocha squash are on my "Top Ten Plants" list that should be in every garden. Kabocha squash are considered a winter squash because they grow all summer, then are stored and eaten throughout the winter months. They actually get sweeter with age, very much like fine wine and middle-aged Urban Farmers. Squashes that have dark colored flesh are truly "super foods" because they are nutrient-dense with a balance of protein, carbohydrates, vitamins and a host of antioxidants associated with brightly-colored foods. They are the perfect food to include in our winter diets when we need the extra nutritional support. Isn't it funny how nature has this all worked out for us? All we have to do is notice a good thing when the universe presents it.
I have had a Kabocha squash soup in the past that was to die for and had attempted to make it, but it never tasted like the the decadent dish I remembered. Then a chef friend mentioned that the way to great squash soup is to first use the pulp and seeds in the squash as a base, then add the flesh after you steam it. So with these glorious Japanese pumpkins at hand, I set out to put this theory to the test.
I used one large Kabocha cut in half; I scooped and scraped out the seeds and stringy pulp and all the soft pulp that normally gets tossed, put that in a small pot with 4 cups of water, 1 glove of chopped garlic, 1/2 teaspoon of salt, and a pinch of Cayenne pepper, on a low boil. Then I cubed the flesh and steamed it until it was done, but not mushy. After the pulp and seeds had cooked 10 minutes, they were strained through a coarse strainer just to get the seeds out. The base was put back in the pot with the cubed, steamed Kabocha with the skin still on. The skin is paper thin and has flavor! I then used a potato masher to mash and mix the tender flesh with the soup base. I returned it to a low heat and added salt to taste and a couple of pats of organic butter. I then cooked it at a low simmer for just 5 minutes.
The first taste was heavenly! I scooped out a bowl, sat down, started eating and harp music began playing! I fully intended to bring this creation to share with my fellow farmers, but somehow, I kept forgetting to bring it, and didn't want it to go to waste. Okay, I ate the whole pot myself! It was over three nights at least.
I feel so much better that I got that off my chest!
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