Soup and Salad

The winter farmer’s market has made it possible to have salad!  One of the farms, and now I’m forgetting its name, is growing salad mix in unheated greenhouses.  The leaves are tiny and delicate, and packed with flavor and nutrients.  It’s a real treat, and it has become a weekly treat, too.  Here it is in a salad with beets stored from our summer CSA and local eggs from a nearby store.  The bread slice is also from the winter farmer’s market.

plate of salad

At $4 for a 5 ounce clamshell, the salad mix is an affordable luxury.  If we hadn’t been eating the seasons for so long, it would be easy to take such a thing for granted.   I do wish there were an alternative to the plastic clamshell, though.  If there’s one guiding principle to my food choices lately, it’s been minimizing packaging.

Today was another snow day, so I made minestrone soup.  I simmered a pound of dried garbanzos, then scooped most of them into a storage container to make other meals.  The remaining beans and all of their cooking water was the beginning of my soup.  I added a large grocery store can of diced tomatoes in juice, and spices (basil, oregano, garlic, salt, pepper).  The fun was throwing in a mix of vegetables from our freezer:  bell peppers, zucchini, corn, and beet greens, along with carrots from the winter farmer’s market.  It was a beautiful rainbow of soup.  I wish I had taken a photo!

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