Posts Tagged ‘eating local’

Around 200 varieties of Peruvian potatoes were...

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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

Olive oil

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.

Raw Applesauce

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!

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