Filed under: recipes
I picked a grocery bag of kale from the garden today, about 4 bunches and went on the internet to look for recipes. This soup recipe looked good and as a bonus I had many of the ingredients fresh from my garden such as carrots, parsley, turnips, tomatoes and of course the kale. I changed the recipe to make it vegetarian. The soup is in the pot waiting for company so I will report later on its reception.
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3 cloves garlic
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1/2 cup chopped onion
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1/2 cup chopped carrots
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1/2 cup chopped turnips
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1 Tablespoon olive oil
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1 bunch of kale
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1/4 cup fresh chopped pasley
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1 tsp dried thyme
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3/4 cup chopped tomatoes
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2 white potatoes
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6 cups vegetarian broth
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Prepare all ingredients.
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Saute the garlic, onion, carrots and turnips in the olive oil for 5 minutes on medium.
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Add the kale, parsley, broth and tomatoes and bring to a boil.
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Turn down and simmer for 40 minutes.
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Dice the potatoes and cook for 10 minutes in salted water.
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Add potatoes to finished soup along with the thyme.
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Serve, though I bet it will be better the next day.
Filed under: gardening
I went out to my garden to see it’s condition after 2 nights of under 30 degrees F. The kohlrabi, cauliflower and anise that was little all froze.The dill and some of the smaller parsley froze. The beet greens froze, but it looks like they will come back. Some of the cauliflower leaves look like they have freezer burn, but the cauliflowers look great. All the cabbages, broccoli, turnips, snow peas, collards, larger parsley, cilantro and carrots are still thriving. So it looks like we still can eat out of the garden unless we get a hard freeze.
Filed under: gardening
The rutabaga might look like turnips, but there are several differences. They are not as bitter tasting and they are yellow, not purple and white like my turnips. I have not tried the leaves. Anyone know is they are good/edible?
I have a profusion of cauliflower this year. I need to find more recipes that use it. So far, I have made cauliflower curry, cauliflower and leek kugel and steamed cauliflower put in a tortilla with hummous, broccoli, tomato and lettuce. The latter was Hanaleah’s dinner last night.
If you have any recipes that you think I would like with cauliflower, please do share. I am going to pickle some.
Filed under: canning and freezing
With my abundance of green, leafy things in the garden I decided it was time to freeze some of my produce instead of giving it all away.
- Put on a big pot of water to boil.
- Wash greens.
- Cut in 2 inch strips.
- Fill sink with cold water.
- Dump cut greens in boiling water and boil for 3 minutes. Except for collards which take 4 minutes.
- Take greens out of pot with tongs and/or slotted spoon.
- Put hot greens in cold water and swish around.
- Take greens out of water and measure one quart.
- Mark freezer bag with date and type of greens.
- Drain any excess water off greens and bag.
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Get any excess air out of bag and freeze.
Not being one to leave anything up for question, 2 days later I took one bag of kale out of the freezer, sauteed some garlic and added the greens. I stirred the garlic off the pan bottom. After the greens defrosted I turned down the heat and let them cook for another 5 minutes and ate them. They were delicious. I could hardly tell they had been frozen first. Now I wish I had a bigger freezer.
Eat Veggies, save the planet 