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Posted by: thepinetree on 10/16/2009 11:00 AM Updated by: thepinetree on 10/16/2009 11:00 AM
Expires: 01/01/2014 12:00 AM
:

"Celebrating Havest" With Jenny Baxter of Jenny's Kitchen

Celebrating harvest is a ritual that dates back to pagan times when people gave thanks to the corn spirit for a good crop. People believed that the spirit of the corn, or whatever grain they were harvesting, resided in the crop itself and would die when the last stalks were cut unless certain procedures were followed. The responsibility for cutting the last stalk of corn was shared so the burden would not fall on any one person. The harvest was a family affair where everyone pitched in and got the job done. Children’s long summer .....



Click Above to Visit Jenny's Kitchen!


holidays from school are a direct link to our agricultural past. Children were expected to help bring the crops in It was not only a family affair, but a neighborly one too. Harvest suppers were the highlight of the season. As soon as the last wagon rolled into the yard a huge shout went up and it was time for supper! Then the feasting began. It was the only time of the year when everyone sat down together, farmers, family members and laborers. The table was filed with ham at one end, beer at the other and honeycomb dough cakes, gingerbread, cheese, jam and jelly in between. Today the harvest supper exists in a different form. Whether you live in a farming community or in the city, it is still satisfying to mark this time of the year with your own harvest supper for family and friends. The foods are hearty, robust and above all plentiful! I like to stick to seasonal produce and choose dishes full of country flavor. Even though I do not have a garden large enough to harvest, I seem to create my own harvest supper from the foods I am given by friends and neighbors. In fact I was given a sweet crop of tomatoes from Melissa Francis, our school librarian. Her dad, Dick Seaman, had a bumper crop this year and lots of basil from my colleague Anna Garrison. With tomatoes being so bountiful, I want to share my tomato cream soup recipe with all of you in honor of the harvest season.

Tomato Cream Soup

2 large white onions chopped

2 Tablespoons butter

Cook the onions in the butter until soft. Then add:

2 lbs. quartered tomatoes

4 toes garlic

4 leaves of basil

Cook on low, uncovered for 90 minutes. Run the soup through a food processor or blender and strain. Add:

1 cup heavy cream

Sea salt and white pepper to taste

Now, the soup can be served as is or for those of you who want to make a fabulous presentation proceed below. If you are proceeding then make sure to cool the soup.

1 sheet puff pastry

1 beaten egg used as a wash

Roll out the puff pastry. Brush the top with the egg that has been mixed with a few drops of water. Cut circles of the pastry 2 inches larger than the oven proof soup crocks it will be served in. Place the soup into the crocks and lay the pastry circles on top of the crock stretched tightly. Refrigerate for an hour. Pre-heat the oven to 450 degrees. Brush the tops with the remaining egg wash and bake for 20 minutes. Serve immediately.

Well, it’s thyme to go

Jenny Baxter

Jenny’s Kitchen


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