Some things scream fall: back to school sales (even though they start in July), the change in the leaves, the arrival of fresh brussel sprouts in the markets, and Thanksgiving. Here in Calgary we also try to do as many things outside before it gets cold and miserable. Our family took a trip to the Lacombe Corn Maze last weekend. You can’t get much more ‘fall’ that that.
We loaded up the dogs and the Monster and met with a friend in Lacombe. Lunch in town and then off to the Maize. This is a great maze. We only finished about a third of it and it took us 45 minutes. The Monster wasn’t going to be happy in the backpack for more than that. Off to the petting farm and games. She started walking a week ago, so she was busy chasing the goats and other kids all around. We saw pig races, played on the slides, fed the goats, and rode a tractor train around the corn field.
To be honest, we thought it would be one of those things that sounds fun but ends up being rather lame. But we had a blast. I strongly recommend a visit to your local maize.
Our only disappointment: there was no corn to buy. Wouldn’t you think that corn would be available at a corn maze? I wanted to make this. Instead I went to the market on Sunday to get groceries. It was a bit of a blustery day, so soup was in order.
I made this soup with what I had on hand from the market and the garden. It hit the spot, with a few blue cheese croissants. It is really easy, just some chopping to start. To puree I use a hand blender right in the soup pot. You could boil all the veggies, but the flavour won’t be nearly as rich. And this weekend I used water to thin the veggies. Our nanny is a vegetarian and I wanted her to be able to have some for lunch.
We loaded up the dogs and the Monster and met with a friend in Lacombe. Lunch in town and then off to the Maize. This is a great maze. We only finished about a third of it and it took us 45 minutes. The Monster wasn’t going to be happy in the backpack for more than that. Off to the petting farm and games. She started walking a week ago, so she was busy chasing the goats and other kids all around. We saw pig races, played on the slides, fed the goats, and rode a tractor train around the corn field.
To be honest, we thought it would be one of those things that sounds fun but ends up being rather lame. But we had a blast. I strongly recommend a visit to your local maize.
Our only disappointment: there was no corn to buy. Wouldn’t you think that corn would be available at a corn maze? I wanted to make this. Instead I went to the market on Sunday to get groceries. It was a bit of a blustery day, so soup was in order.
I made this soup with what I had on hand from the market and the garden. It hit the spot, with a few blue cheese croissants. It is really easy, just some chopping to start. To puree I use a hand blender right in the soup pot. You could boil all the veggies, but the flavour won’t be nearly as rich. And this weekend I used water to thin the veggies. Our nanny is a vegetarian and I wanted her to be able to have some for lunch.
Roasted Fall Soup
3 crisp, tart apples (such as Gala) – cored and cut into quarters
1 large sweet potatoe – peeled and cut into 1 inch chunks
1 large butternut squash – peeled, seeded, and cut into 1 inch chunks
1 onion – peeled and cut into quarters
1 large or 3 small cloves of garlic – peeled
¼ cup olive oil
Salt and pepper
3 tbsp fresh thyme/1 tbsp dry
Water, vegetable, or chicken stock
Garnish – fresh thyme leaves and cream
1. Preheat oven to 375° F.
2. Put all veggies onto a large, rimmed baking pan. Toss with olive oil and season with salt and pepper.
3. Roast veggies in oven for 45 minutes.
4. Puree veggies and thyme in a soup pot with hand blender or in a standing blender. Add water or stock to thin as desired.
5. Serve hot, with a little bit of cream poured in each bowl.
1 large sweet potatoe – peeled and cut into 1 inch chunks
1 large butternut squash – peeled, seeded, and cut into 1 inch chunks
1 onion – peeled and cut into quarters
1 large or 3 small cloves of garlic – peeled
¼ cup olive oil
Salt and pepper
3 tbsp fresh thyme/1 tbsp dry
Water, vegetable, or chicken stock
Garnish – fresh thyme leaves and cream
1. Preheat oven to 375° F.
2. Put all veggies onto a large, rimmed baking pan. Toss with olive oil and season with salt and pepper.
3. Roast veggies in oven for 45 minutes.
4. Puree veggies and thyme in a soup pot with hand blender or in a standing blender. Add water or stock to thin as desired.
5. Serve hot, with a little bit of cream poured in each bowl.
Enjoy!