Fall is here! You can not only feel it in the air but at Farmboat this week you can start thinking about stocking up with fresh fall vegetables. Do you like to can your veggies, or make jam for holiday gifts? We have a wonderful array of fresh fruits and veggies for all your meal planning and you’ll not want to miss our favorite vendors including Chef Adriana of Spanish Specialities who will be serving up her fresh fish tacos, tamales and Chicken and Fish Burritos!
Hart Coffee also offers weekly tastings of coffee and teas and will be on hand to answer questions you might have regarding coffee and coffee beans. Did you know that a coffee bean is the seed of the coffee plant? It is because they look like beans that these seeds are called coffee beans.
Seattle Bakery will have their scrumptous kettle boiled bagels – made fresh every day the old fashioned way, in small batches and individually hand topped and baked. Buy them by the dozen, a sure hit with your family and friends!
This week we have all the usual suspects and more including Chehalis and Gravenstein apples, pole beans, beets, broccoli, cabbage, purple bok choy, daikon, curly and dinosaur kale, kohlrabi, red leaf lettuce, onions, Russian Banana potatoes, white and Long Island Cheese pumpkin, rutabaga, spinach and spaghetti squash, carrots, lemon cucumbers, acorn squash, tomatoes and the last of the strawberries!
Here is a great recipe we found for Long Island Cheese Pumpkin Soup
Curried Long Island Cheese Pumpkin Soup
- 1 small Long Island Cheese Pumpkin cut into chunks and seeded.
2 tablespoons coconut oil
1 large onion, finely chopped
2 cloves garlic, cut fine
3 teaspoons curry powder
1/2 teaspoon crushed red peppers
1/4 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Braggs Amino Acids (All Purpose Seasoning)
5 cups vegetable broth
1 cup of coconut milk (light version)
Pinch of sugar
Peel, seed and cut the pumpkin into half.
Finely chop onion and garlic.
In large stockpot heat coconut oil until hot.
Add onions and garlic, stirring to keep from browning about 5-10 minutes.
Add remaining ingredients and stir until you are ready to add the pumpkin coating it with spices. Cook additional 10 or more minutes, stirring occasionally.
Add hot broth and sugar, cover pot, and bring to boil, then immediately reduce to low simmer.
Simmer broth and vegetables for 45 minutes, or until vegetables are softened.
Spoon broth and vegetables into a food processor or blender. Purée until very smooth.
Pour puréed pumpkin back into pot.
Add coconut milk. Heat for a few more minutes.
Serve with parmesan cheese sprinkled on top and if you have Farmboat bagel chips this is good too!
As always we look forward to seeing you this week and every Thursday from 11:00 am – 3:00 pm! Come hungry, leave nourished!
Always FREE Admission!
Every Thursday from 11:00 am to 3:00 pm
Aboard the Historic Steamship Virginia V
at Lake Union Park Wharf
End of Terry Ave. (860 Terry Ave N.), Seattle