Enjoy autumn’s bounty with these delicious dishes from Boulder, Colorado, restaurants.
People talk about how short Colorado’s growing season is, but the truth is that many farms continue to grow wonderful local produce long after the first day of fall. Even in spite of the early freeze this year, Boulder County Farmers Markets (BCFM) farmers fared well, and are continuing to experience a bounty of produce.
In conjunction with area restaurants, BCFM has released two autumnal recipes: Pumpkin Leek Soup from Seeds Cafe and Bourbon Fried Apples from Flagstaff House.
A wonderful occasion to serve the soup: National Pumpkin Day is October 26.
Pumpkin and Leek Soup
Serves 6
From chef Matt Collier, Seeds Cafe, in conjunction with Boulder County Farmers Markets.
Ingredients
4 – 6 leeks
1 medium pumpkin, stem and skin removed, and cut into ½-inch cubes
1 yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon olive or vegetable oil
¼ teaspoon fresh thyme, chopped
Salt and pepper, to taste
Pinch cayenne pepper
Water
Instructions
Cut the green tops and stems off of leeks; then cut leeks into ¼-inch rounds and submerge into a bowl of cold water. Agitate the leeks and let dirt settle to the bottom of the bowl. Lift leeks out of the water, making sure to leave dirt behind.
Place oil in a large pot and cook over medium. Add leeks, onions, and garlic. Cook approximately 8 minutes or until fragrant.
Add pumpkin. Season with salt, pepper, thyme, and cayenne. Cook for 30 – 40 minutes, stirring occasionally. Cover vegetables with water and turn heat high. Once simmering, reduce the heat to medium-low and simmer 45 minutes to an hour.
Remove 3 cups of vegetables and liquid and place in blender. Blend until smooth. Add back to soup. Adjust seasoning to taste.
Bourbon Fried Apples
From executive chef Chris Royster, Flagstaff House Restaurant, in conjunction with Boulder County Farmers Markets.
Ingredients
3 Granny Smith apples, cored and sliced
3 Honeycrisp apples, cored and sliced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon black pepper
¼ teaspoon nutmeg
1 stick butter
2 ounces bourbon
Pinch of salt
Instructions
Melt butter in cast-iron pan. Add apples and spices. Sauté. Add bourbon and flambé! Cook until liquid is reduced and glazes apples.
