Garden Vegetable Soup

For sometime, it seemed like Old Man Winter wasn't going to pull his usual tricks this season in eastern Massachusetts. A glance out the window today proves otherwise. Warm up your body and soul with this simple and quick tomato-based soup loaded with nutritious vegetables. It's also a great way to include any summer favorites you put up, whether canned, dried, or frozen.

Garden Vegetable Soup
Makes about 9 pints

Ingredients:
• 1/4 cup olive oil
• 2 cups chopped onion
• 2 tbsp minced garlic
• 2 scant cups carrots, chopped into rounds
• 2 scant cups diced potatoes (I used an unpeeled Russet)
• 2 cups green beans, broken or cut into 3/4-inch pieces
• 2 quarts (64 oz) chicken or vegetable stock
• 4 cups tomatoes, chopped or crushed
• 1 can tomato paste (no or low sodium)
• 2 scant cups corn kernels
• 1/2 tsp freshly ground black pepper
• 1/4+ tsp dijon mustard
• 1/4 cup packed, chopped fresh parsley leaves
• 1-2 tsp lemon juice
• salt and herbs to taste (I used dried tarragon and basil)

Directions:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots and potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, tomato paste, corn kernels, green beans*, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with salt and herbs, if desired. Serve immediately or store in the fridge (about a week) or freezer (2-3 months) in pint or quart containers.

This soup can be as simple or complex as you would like. Consider additional or different veggies- whether fresh, frozen, or canned- and herbs for an individualized dish. Some particulars I had in mind were mushrooms, English peas, hearty greens like kale, collards, or even Swiss chard, reconstituted dry beans like cannellini or kidney, or winter squash.

*Unlike the original recipe, I recommend leaving out any tender green vegetables, like fresh green beans, peas, or chard, until the last five or so minutes of cooking for brighter colors and flavors.

This recipe is NOT intended for canning.

Rebekah

Image by Rebekah Carter (2012). Recipe adapted from Alton Brown's Good Eats.

Vegetarian Borscht

Borscht is popular soup of Eastern and Central Europe. Served both hot and cold, the term "borscht" is used for several varieties of beet-based soups; most traditional recipes include ingredients such as cabbage, potatoes, tomatoes, carrots, and/or beef, in addition to beets. The recipe below is a vegetarian* take on this classic soup. We recommend serving it with a dark bread such as rye or pumpernickel and a dollop of sour cream or plain greek yogurt.

*Make this dish vegan by replacing the butter with olive oil and omitting the sour cream/yogurt garnish.

The Ingredients:

• 5 tbsp butter
• 3 medium onions, diced
• 3 cloves of garlic, crushed & minced
• 1 1/2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
  
• 2 tbsp dried fenugreek, chopped
  
• 2-3 stalks of celery, diced
• 2 large carrots, one diced, one sliced into rounds
• 2-3 cups beets, small or medium sized, peeled & sliced
• 1 cup potato, sliced or diced
• 1 cup turnips, peeled & sliced
  
• 1 small cabbage, sliced into ribbons
• 6 cups of vegetable stock
• 1/2 cup apple cider vinegar
• 1 tsp dijon mustard
  
• 4 tbsp fresh dill, chopped
  
• Salt, according to taste (at least 1 tsp)

How to Make it:

Prepare all produce and ingredients as instructed. In a large pot over medium heat, melt your butter and add your onion, garlic, parsley, thyme, fenugreek, celery, diced carrots, and a sprinkle of salt; saute this mixture for about 3 minutes, stirring often. Next, add your beets, potato, carrot slices, turnips, and another sprinkle of salt; saute this mixture for 20-25 minutes or until the root vegetables are slightly soft. Add your vegetable stock and bring to a boil; reduce the heat and add your vinegar, dill, cabbage, and salt to taste and simmer for 20-25 minutes. You can enjoy this soup immediately but the flavor really develops a day or so after its original preparation! Consume within a week.


Media (text and images) created and published by Rebekah Carter 2010.

Cooking in the CLG: Roasted Potatoes

One of the highlights of this week's Learning Garden program were the delicious potatoes (harvested right here at WFCF) that we roasted to perfection! We tried Russets and Purple Vikings from the container garden and All Blue potatoes from the CLG. Here is a simple recipe for roasted potatoes you can try at home.

Dede's Roasted Potatoes

Ingredients:

• Potatoes
• Olive Oil
• Salt
• Garlic Powder
• Any other spices or herbs you'd like to try

How to Make Them:

Wash the potatoes and cut them into 1/4 inch slices. Toss them in a bowl with olive oil (just enough to lightly coat the slices), then sprinkle with salt and garlic powder. Place the slices on a baking sheet or in a roasting pan (slices can overlap); cook them for about 45 min at 350 degrees F. Enjoy!

Why hello there!

While our potatoes were roasting, we got to spend some time with the chickens and also harvest more tomatoes. With these chilly fall days and nights, we are definitely nearing the end of our tomato crop, but we still managed to find a few ripe ones out there!

Next week, we'll be ready to finish prepping a garden bed so that we can get our garlic planted before the snow flies!

Featured Learning Garden Crop: Potatoes

Purple potatoes from a local farm (left)

The potato (Solanum tuberosum) is a starchy perennial tuber of the nightshade family, which also includes edible fruits such as tomatoes, eggplant, and chili peppers.

Originating from the Andes of South America, almost all potato varieties in cultivation today are descendants of Chilean potato species. Potatoes were introduced to Europe in the early 16th century, where they were exported to numerous other territories and became one of the world's largest food staples, only to be outproduced by rice, wheat, and corn.

Potato plants in the CLG (right)

When you look at its nutritional value, it's easy to see why the potato has remained so popular in both traditional and modern cultures! An excellent source of vitamin C and potassium and a good source of several B vitamins and minerals, such as iron, magesium, and phosophorus, potatoes are a great addition to any meal. They are healthy sources of dietary fiber and protein, but due to their high carbohydrate content, should be eaten in moderation.

FACT: The majority of a potato's protein is found in the thin layer directly beneath the skin.

Media (text and image) created and published by Rebekah Carter 2010.