go to freshfarmmarkets.org Urban-Edge Farms More than 80% of America's fruits, vegetables and dairy products are produced on urban-edge farms that are threatened by sprawling development. Every year in the USA, we pave over a million acres of farmland, most of it near our cities. The good news is that the numbers of farmers' markets continues to grow. By selling directly to eaters like you, farmers take home the whole food dollar, not just a fraction of it as in the wholesale trade. This means more money in the farmers' pockets so they can stay in business and continue farming, keeping the threat of development at bay. So, grab your basket and join us at market to support your local farmers! Squash Soup with Roasted Chestnuts and Pancetta Annie Wayte, Chef and Author, 202 at Chelsea Market, NYC Annie Wayte began her professional cooking career in the haute cuisine kitchen of London's Mirabelle. She went on to work as a chef at the Michelin-starred Rue St. Jacques and at London's renowned Clarke's. In 1994, Annie opened Nicole's on London's New Bond Street and replicated it in 1999 in New York City. She launched the café, 202, in May 2005. It features seasonal Middle Eastern, Mediterranean and English cuisine. 202 is located in the Nicole Farhi boutique in the Chelsea Market at 75 Ninth Ave at 16th St, NYC. Phone: 646/638-1173. Serves 6 4 tablespoons (1/2 stick) butter 1 tablespoon extra-virgin olive oil, plus more for drizzling One 1/4-inch thick slice of pancetta, cut in 1/2-inch strips 1 stalk celery, halved lengthwise and diced 2 pounds butternut squash, peeled, seeded and cut in 1/2-inch cubes 1 onion(s), finely diced 2 cloves of garlic, minced 12 feresh leaves of sage, coarsely chopped 10 bottled roasted chestnuts, coarsely chopped 1 1/2 cups vegetable broth, chicken stock or water salt and pepper 12 shavings Parmesan cheese, made with a vegetable peeler a handful of croutons Melt the butter with the olive oil in a large saucepan over medium heat. Add the pancetta and celery and sauté for 10 minutes, stirring every so often. Add the squash, onions, and garlic, and continue to sauté for another 5 minutes. Stir in the sage and chestnuts, add the stock, season with sea salt and pepper to taste, and bring to a boil. Lower the heat and simmer until the vegetables are tender and the squash has started to collapse, about 15 minutes. Divide the soup among six individual warmed bowls. Drizzle a little olive oil over the top of each portion and garnish with the shaved Parmesan. Offer the croutons on the side. Serve immediately. Note: If you are not serving the soup straightaway, you may need to add more water or stock when you reheat it, as the squash has a tendency to soak up the liquid, making it very thick. Keep It Seasonal: Soups, Salads and Sandwiches by Annie Wayte, published by Harper Collins