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Green Bean Soup
We don't freeze every vegetable but I do try to freeze some balls of spinach, broccoli and green beans. When I looked into my freezer this week I saw that I had many bags of beans left to enjoy. So I'm going to pick up a ham hock this week and go back to soup that both Paul and I grew up with. Sauté 3 T butter and 1 large onion Add: 6 cups stock (made with a ham hock) 1 cup carrots, shredded 1 cup potatoes, diced 4 cups green beans fresh parsley chopped 1 bunch summer savory Cook until vegetables are tender. Just before serving, remove summer savory. Add: 1/2 cup cream salt and pepper Enjoy on a chilly winter day! Some biscuits on the side would be wonderful. Recipe from More-With-Less Cookbook And then the rain stopped
mist rising from sodden earth sun beams drawing our eyes to glimmering leaves. and we listened to the stories houses released from their foundations toppling into the river cows abandoned young children rescued by helicopter and other stories a feast gifted to those stranded 600 hands damming a pump station safe houses offered to strangers voices raised about climate change about supporting local about coming together and there were other voices voices being silenced water sacred yet poured out crying to protect our watershed to protect the rivers my mind reeled searching for clarity "be the change you want to see" so the saying goes so we tended the soil we donated toothpaste we shared borscht with friends we wondered about farmers in other countries that might need refuge we bought seeds we lit a candle for those who are sitting in the depths of this loss After this cooler week and given that it's the end of August, our zucchini plants are coming to an end. But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.
Whisk together in a small bowl: ¼ cup red wine vinegar ½ tsp sale 1/8 tsp pepper 1 clove garlic 1 T Dijon mustard ¼ cup olive oil ¼ cup fresh basil (chopped) 4 oz/125 g uncooked pasta Cook pasta, toss with 1/3 of dressing. 2 cups fresh vegetables chopped (zucchini, sweet peppers, cucumbers, broccoli) 3 medium tomatoes chopped ½ cup sliced olives Add to pasta and top with remaining dressing. ½ cup fresh basil leaves 2 T fresh parsley Cover and chill for 4-24 hours. ½ cup parmesan cheese or crumbled feta Sprinkle on top before serving. From Simply In Season |
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