Autumn Fare and Travel Joy
By Don Doucette
This morning – Dutch Oven with low 300-degree heat in stove oven.
One Dave’s Market chunked butternut squash and one large Jaswell Farm carrot, one package bone chicken broth, half medium onion and small package sliced mushrooms, one crushed bouillon cube and black pepper.
I’ll slow roast the entire concoction and when done, drain solids and save broth.
I’ll power wand the drained squash and carrot for a veggie side dish presentation and reserve the broth, onion and mushroom to power wand into a smooth creamy puree mushroom style soup. I’ll reserve a few mushrooms to mince and give more body to the soup.
While all this goodness roasts and as the cooking aroma fills our kitchen, I sort our mail and write needed checks for mailing while seated at the kitchen table.
Through this process, I dream of the beautiful fall foliage presently displayed throughout the entire Ten Mile River Watershed.
My butternut squash and carrot combo are cooling on the kitchen counter.
I’m anticipating Nancy sampling the squash as it is one of her favorites and worthy to be served with turkey, or anything else.
The puree mushroom soup is also apart in a bowl and cooling with its tasty bite of black pepper essence.
I’ll add some cream for authenticity when the soup fully cools.
One pot autumn cooking at its best.
The narrow along Route 152 between Seekonk and Rumford at Central Pond and Turner Reservoir is coming onto its full autumn beauty – (and the oak forest is yet to blush!) – so, this display of seasonal color remains prolonged and varied for appreciative Ten Mile River Watershed connoisseurs.
And…as I enjoy this entire tasty autumn process both in my home kitchen and beyond throughout our entire local watershed, count my blessings.
Don Doucette
“Ten Mile River Rambles”
Friends of the Ten Mile and Bucklin Brook