Down at the Suttons trials grounds the winter squash, marrow and pumpkin harvest has been harvested. Confirmation, if we need it, that autumn has well and truly arrived.
The best performing varieties will be on sale to our customers next year with the remainder being put down to experience. If we can’t get a good crop at our trials grounds then we won’t offer the variety for sale. Simple as that.
Crates crammed full of the harvested veg line up at one end of the giant glasshouse waiting for analysis. The colours, shapes and sizes vary enormously. One large blue squash stands out from the rest – the Heavenly Blue Hubbard. The jury is still out as to whether we will stock this variety but the fruits certainly look impressive.
Another really striking squash is the Juane et Vie. It would make a great centre-piece if roasted and stuffed. The spaghetti squash have done well – could vegetable spaghetti be an effective way of encouraging reluctant children to eat their veg?
The pumpkins aren’t huge but are certainly big enough to be a problem to lift! Perfect for Halloween or for just enough soup to feed a small hamlet.
Toby’s Pumpkin Soup:
You will need:
- 2kgs of pumpkin flesh diced
- 1 medium swede or turnip diced
- 1 large onion diced
- 1 large leek diced
- Large knob of butter
- 1.5 litres of vegetable stock
- 10g of double cream or yoghurt
- Bouquet garni
- Heat the oil in a large pan and add the leek, onion and swede or turnip.
- Sweat them down for 10 minutes.
- Add the pumpkin the stock and the bouquet garni.
- Simmer for 20 minutes or until the pumpkin has softened.
- Remove the bouquet garni.
- Puree the soup and season to taste.
- Now add your double cream or yoghurt and bring back to a simmer.
- Serve with crusty bread to make a complete meal.