It’s supposed to be fifteen degrees (that’s Fahrenheit, not Celsius, of course…) tonight. Yikes!
We put some rags and straw on the remaining vegetables in the garden (carrots, beets, parsley, and kohlrabi), and Ron drained the cistern. The chickens should be fine, but I imagine they’ll be all puffed up and chilly in the morning. Chicksicles???
In honor of the first winter-like night, although it’s technically fall, here’s a revamped soup recipe with seven–count ’em–seven vegetables from the garden. It’s based on a chorizo white bean soup recipe from the December 20xx Health magazine, which strongly resembled a yummy soup that Mom and I had at the Seattle Art Museum Cafe way back in 20yy (where 20xx > 20yy). I don’t really “do” recipes so here’s the gist. These amounts make about 4 quarts of hearty soup (I’m not into thin soups consisting of broth and a few vegetables waved over them).
- 1 lb chorizo (link) sausages (sliced) or (hot) Italian sausage (broken up)
- several cloves of garlic, pressed or chopped
- 1 onion, diced
- 6 carrots, sliced
- 1 large red or yellow bell pepper, diced
- 2 parsnips, sliced/diced depending on size
- 6 cups chicken broth
- 4 cups (cooked) white beans (Great Northern, Navy, or cannelinni)
- big pile o’ baby spinach or dreaded Swiss chard (if latter, sliced)
- big handful of chopped fresh parsley (if you have it)
- black pepper (to taste)
- parmesan cheese, grated
Saute and brown the meat, garlic, and onion. Then add the carrots, bell pepper, and parsnips. Cook several minutes. Add broth and bring to boil. Reduce heat and simmer 10 minutes (or until the vegies are tender). Add the greens and beans. Cook about 5 more minutes or until heated through (greens should be all wilted). Add black pepper to taste. Serve with grated parmesan on top, preferably with crusty bread and red wine. Or, on a cold fall or winter day, keep the soup on the stove simmering on low for most of the afternoon, and add the greens at the very end.