This week's share and Roasted Squash Soup

3 lbs each - yellow Onions
3 lbs each - red potatoes
2 lbs each - Jerusalem artichokes
1 bunch - scallions
2 each - carnival squash
1 bunch - collard greens
1 bunch - turnips (tops are edible)
1 bunch - celery
1 bunch - Swiss chard

Jerusalem Artichokes are a versatile root vegetable. They can be eaten raw in a salad, especially good in very thin slices topping an arugula salad. They can also be used like a potato ... scrubbed and roasted with olive oil, salt & pepper is a favorite. Finally they can also be combined in a 1/3 choke to 2/3 potato ratio for use in traditional potato dishes for a new flavor.

Roasted Squash Soup

3 lbs. squash approximately, wiped clean

2 T olive oil

2 medium-large onions, diced

1 t ground cumin

1/2 t salt

dash cayenne pepper

4-6 cups low-sodium vegetable stock

1. Preheat oven to 425F.

2. Place squash on cookie or baking sheet. Use the tip of a knife to prick each squash 2-3 times. Roast 40-50 minutes, or until you easily insert a knife into the squash. Remove from oven and cool.

3. Cut the squash in half lengthwise. Scoop out the seed and fibers.

4. Heat the olive oil in a large, heavy-bottomed soup pot. Add the onions and saute until translucent, about 5 minutes. Add the spices and salt and saute for 1 minute.

5. Add the squash to the pot, and saute for 1-2 minutes.

6. Add the stock, stir to combine. Bring to a boil, then reduce heat ans simmer for 20-30 minutes. Remove from heat.

7. Puree the soup in a blender, food processor, or use an immersion blender to blend in the pot. If using an upright blender, cover top with a towel instead of a tight fitting lid , allowing in air to prevent it from exploding.

8. Adjust seasonings, and re-warm before serving.

9. Garnish with a sprinkle of toasted squash seeds if desired.

To toast squash seeds: Rinse seeds, and pat dry. Combine with 1 teaspoon olive oil and a pinch of salt. Place in a skillet, and toast over medium heat for 3-5 minutes, or until crispy and browned.

Try these veggie pancakes as a tasty side dish:
http://blackdirtrecipes.wordpress.com/2010/11/02/potato-and-jerusalem-artichoke-pancakes/