WHAT’S IN SEASON

Local foods in season: December, January and February

Fruit: Apples, Avocados • Grapefruit • Grapes*** • Lemons • Oranges • Pears* • Persimmons* • Pomegranates*

Vegetables: Beets • Bok Choy • Broccoli • Brussels Sprouts • Cabbage • Carrots • Cauliflower Celery* • Chard • Collards • Dandelion Greens • Fennel • Garlic • Kale • Leeks • Mushrooms • Nettles Onions* • Parsnips* • Potatoes* • Radishes • Rutabaga* • Scallions* • Shallots* • Spinach • Sunchokes* Sweet Potatoes* • Turnips* • Winter Squash* • Yams*

Fish: Cabezon • California Halibut • Dover Sole • Dungeness Crab • Market Squid • Pacific Sardine • Petrale Sole • Rock Crab** • Sablefish • Shortspine Thornyhead • Spot Prawn

*harvested in late fall/early winter, stored through winter **comes in season in January ***goes out of season in January

Sources: CAFF and area farmers and farmers’ market managers

Carried Away’s Kabocha Squash and Sweet Potato Soup.

WHAT’S IN SEASON? CARRIED AWAY’S KABOCHA SQUASH AND SWEET POTATO SOUP WITH GINGER, LEMONGRASS AND COCONUT MILK

By Amber Turpin Photography by Terry Manier

When the winter chill sets in and our days become shorter and shorter here on the Central Coast, some chefs reach for butter and oil to give comfort food its richness. Others are more apt to amp up their dishes with a warming kick from seasonings like chilies, garlic and ginger.

The seasonal recipe offered here by Tom McNary of Carried Away in Aptos for Kabocha Squash and Sweet Potato Soup provides both comfort and a kick—and makes the most of produce that is still available fresh during the Monterey Bay region’s coldest months. And despite its creamy consistency, it is highly nutritious and even dairy free.

“Any winter squash will do, but the kabocha has a nice flavor and nice consistency. You want a squash that breaks down well, so we use kabocha or buttercup from Mariquita Farm for this soup,” says McNary, who worked for Alice Waters’ Chez Panisse early in his career and shares Waters’ commitment to seasonal cooking and supporting local farms.

“It is also important to use good sweet potatoes, without any bruising or softness. This is a vegan soup, made with coconut milk, so it’s very warming for the winter season but also light and healthy.”

The soup isn’t difficult to make, but when you don’t have time to cook, you can pick it up for carry out or enjoy it in Carried Away’s green-certified café.

Carried Away • 7564 Soquel Drive 831.685.3926 www.carriedawayfoods.com

MORE RECIPES: For two more seasonal recipes from McNary, Wild Mushroom and Leek Quiche with Thyme and Gruyère Cheese, and Creole Dungeness Crab Quiche with Parsley and Parmesan, visit www.ediblemonterybay.com. Kabocha Squash & Sweet Potato Soup with ginger, lemongrass and coconut milk

Courtesy of Chef Tom McNary of Carried Away

Serves 8-10

1 large yellow onion, sliced 3 cloves garlic, sliced 3 tablespoons peeled sliced ginger 6 stalks lemongrass, bottom parts peeled and roughly chopped 3 tablespoons vegetable oil 4 cups peeled and cubed kabocha squash 4 cups peeled and cubed sweet potatoes 6-8 cups vegetable stock or water 3 cups coconut milk 4-5 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper

In a large soup pot, heat oil over lowmedium heat. Add onion, garlic, ginger and lemongrass and cook until very soft, covering pot and stirring occasionally to prevent browning. Add squash, sweet potatoes and enough stock or water to just cover vegetables. Stir to combine. Add coconut milk, salt and pepper. Bring to boil and reduce heat to simmer, uncovered for about 20-30 minutes or until squash and potatoes are completely softened.

Carefully purée mixture in blender or food processor until smooth. Strain through sieve for a velvety consistency and adjust for seasoning. Optional: Garnish with a mixture of finely chopped scallions, pickled ginger and wakame (edible seaweed).