Dark Days Challenge Week 4

What's for dinner tonight?

I decided to make cream of tomato soup and a gratin of sunchokes and cauliflower.

Cream of tomato soup

1/2 onion, diced - local, bought Sat at the New Morning Farm market
globs of butter - delivered from local dairy
dried basil - my garden
1 quart pureed tomatoes, frozen - my garden
2 cubes of roasted tomato puree - my garden
2 tblsp flour - not local
heavy cream - delivered from local dairy

Melt butter, add onions and basil.  Saute until onions are cooked.  Sprinkle in flour,  cook for a min or two.  Add tomatoes, and simmer until thickened.  Salt and pepper to taste.  Add a few glugs of cream and heat.

Onion and Butter

Garden tomatoes and heavy cream

Roasted tomato puree - frozen in ice cube trays

Cream of tomato soup

 

Sunchoke gratin

Last week I bought some sunchokes from my CSA farmer.  I roasted some of them and needed to use up the rest. I had a little bit of cauliflower left over from last week's dark days meal.  My farmer  had sent out a recipe from Marcella Hazen for a gratin so I decided to combine both veggies.

Sunchokes Gratin

Handful of sunchokes - local, WV farmer
Cauliflower - local, bought at farmer's market
Butter, milk and cream - local dairy

Peel sunchokes and slice.  Chop cauliflower.  Layer with dots of butter, salt and pepper.  Pour over some milk, then some cream.  Bake in 375 oven until tender (40 min or so)

Sunchokes and Cauliflower

Gratin