I do love Fall. I would love Fall a lot if it weren’t followed by
endless, bitterly cold, gray Winter. But, that really isn’t Fall’s fault, and I try not to hold it against her. Fall food is one of the things I really enjoy about this season.
Our farmers market is brimming with fresh produce and healthy meats. Today’s dinner meal was a wonderful ode to the Fall farmers market.
Potato Kale Soup
3 very large red potatoes (thank you Brook Farm!)
1 large onion (thank you Nancy!)
2 cloves garlic, minced or pressed (thank you Garlic Guy from farm off of Walkup!)
1 large bunch of delicious, nutritious kale that will make you feel like a good mom when you serve it (thank you Windy Ridge Acres!)
1 can cannellini beans (thank you Trader Joe’s – some things do come from a store around here)
1 quart homemade chicken stock (thank you chicken from Manna Ridge Farm!)
2 bay leaves, salt and pepper
Wash and chop potatoes into small chunks. Chop your onion. Pop the potatoes and onions into your soup pot with about 2 Tbsp. olive oil. Stir to coat veggies. Cook on medium/medium high until the onions begin to turn translucent. Add the garlic and stir. Put a lid on the pot, turn the heat down, and cook about 5 more minutes. In the mean time, prep your kale. Pull the leafy part off the tough stem and tear into small pieces. Wash the kale and drain. After the 5 minutes is up, open the lid on your soup pot and toss in the kale. Pop the lid back on and cook for a couple of minutes. Open the lid again and add the whole can of beans (no need to drain), the stock, 2 bay leaves, salt and pepper to taste. Simmer with the lid on for about 15-20 minutes more.
Pumpkin Dinner Bread
This is a recipe for a simple yeast bread that I originally got from Tammy’s Recipes. She turns hers into 48 rolls. I commend her, but I take the easy road and make 4 round loaves plopped on 2 oiled baking pans. After the first rise, just divide the dough into fourths, shape into round balls, cut a smallish X in the top of the loaf, let rise for 30 minutes, and bake at 350 degrees for 35 minutes. LOVE THIS BREAD. One recipe can feed us for the week if I plan well. We use it for toast, PB&J, and eating plain. YUM.
Couldn’t be easier recipe from my Vitamix recipe book. I washed, peeled and cored 8 apples and popped them in the blender with 1/4 cup of fresh lemon juice. Blend. Done. Seriously. That cannot really be considered a recipe, can it?
Now I just need to remember to double the soup and applesauce recipes next time so that we might actually have leftovers!