Thursday July 25, 2013 | 08:30 AM
North Haven, Maine. When I went to Little Urchin Bakery at Cooper’s Landing in North Haven village to buy a baguette to make into crostini I found out too late that the shop closed at eleven.
Cooper's Landing where Little Urchin Bakery and the Landing restaurant are located
At first I thought that such short hours from, 8AM to 11AM, couldn’t be enough time to make it worthwhile. Then I realized the bakery only serves breakfast, and the breads sell out very early. So the pace of island life made sense after all.
Courtney Naliboff, baker, LIttle Urchin Bakery
The bakery opened in 2008 as a summer shop where some very well made breads are crafted by baker and proprietor, Courtney Naliboff, who uses local New England flour from such sources as King Arthur
(Vermont) or Aurora Mills
(Linneus, Maine). At other times of the year she’s the music and drama teacher at the North Haven Community School.
Bagels, at Little Urchin
Beautifully crafted baguettes at Little Urchin
Breakfast menu at Little Urchin
I wanted the baguette to serve with a cream of yellow squash soup that I served last night for dinner. I made my own biscuits instead, and the soup recipe, as promised yesterday, appears below.
Summer Squash Soup
This was inspired by a recipe in the excellent cookbook, Smoke & Pickles by Edward Lee. It’s made with several varieties of yellow squash that I bought at Turner Farm. I also used raspberries to garnish the soup instead of strawberries called for in the original recipe.
Puree of summer squash soup with salted and sugared local raspberries
2 tablespoons olive oil
1 small onion, roughly chopped
2 pounds summer squash, roughly chopped
Several sprigs fresh thyme, leaves removed
2 cups vegetable stock, or slightly more
Heaping 1/2 cup sour cream
Salt and pepper, to taste
1/2 cup raspberries (or strawberries)
2 teaspoons sugar
Freshly ground sea salt, to taste
Freshly ground black pepper, to taste
In a large pan heat the olive oil and sauté the onion in the olive oil for a few minutes or until softened. Add the squash and saute a further few minutes, stirring occasionally; add the thyme, stir and saute one more minute. Add the stock, enough to cover barely the vegetables. Cover the pan and simmer until squash is soft, about 15 minutes.
Puree in batches in a blender, adding some sour cream into each batch; puree on high speed until completely smooth, about 2 minutes. Season with salt and pepper , to taste
Pour into a smaller pot and refrigerate at least 3 hours before serving. Garnish with the berries.
Garnish: 15 minutes before serving the soup, prepare the garnish by gently mixing together the sugar and salt. Garnish each serving with the berries. If using strawberries, cut into thin slices and macerate in the same way.
Grilled local North Haven lamb with local minted potatoes and peas,
braised fennel and corn pudding
North Haven Village
Village houses, North Haven
Tomorrow, back on the ferry
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