While many farmers’ markets have closed for the season, there are indoor farm shops across the country that offers seasonal produce and specialty products throughout the year.  Now’s a great time for an outing to a farm shop.  Not only is the weather still beautiful, but you’ll find wonderful ingredients for your upcoming holiday feast.

On a drive back from Washington DC to Charlottesville, VA, I was wooed off the road by a huge hay bail scarecrow at the entrance to the Buckland Farm Market.  I was surprised to find vintage tractors, a picturesque barn and a donkey waiting to greet me. The market sold the squash, apples and pumpkins I was looking for, as well as Virginia ham, jams, jellies and farm fresh cream.

Here’s what I made with my farm shop goodies:

Butternut Squash & Apple Soup

Ingredients:
2 medium butternut squash (about 3 cups cooked)
2 cups diced apple
1/2 cup diced carrot
1 cup diced celery
1 cup diced onion
2 tablespoons butter
3 cups chicken broth
1 cup heavy cream
1/2 teaspoon curry powder
1/2 teaspoon salt

Preparation:
Cut the squash into chunks and remove seeds; steam over simmering water until tender. Peel, mash, and set aside.
In a large saucepan over medium-low heat, melt the butter; add diced apple, onion, celery, and carrot.  Sauté until onion and celery are tender, about 5 to 7 minutes. Add chicken broth; cover and simmer until vegetables are tender. Add the cream, salt, curry powder, and mashed squash.
Let the mixture cool slightly then, working with 3 or 4 small batches, carefully puree in a blender. Pour back in the saucepan and heat through.
Serves 4 to 6.

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