Posts Tagged ‘pepper’

Soup and Salad

February 2, 2011

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!

Bulk fun

December 14, 2009

We tried a new way to cut down on packaging and on trips to the grocery store, and ordered some bulk grains through Harvest Co-op.  I ordered 25 lbs (the smallest bag size) of organic brown rice, and 25 lbs of organic whole wheat couscous.  I don’t know if something got messed up in the order, or the retrieval, or in the information I was given when I placed the order, but the rice they brought out to us was brown organic basmati (which is not the same as regular brown rice) and the couscous bag was 25 kilograms (not 25 pounds).

These huge bags, which are sitting on the floor in a corner of our kitchen, don’t re-seal.  Our priority now is to get the grains out of the bags and into more useful containers.  A ball jar that I used to use as a sugar canister was pressed into service, as was another random very large glass jar.  We already had a couple of food service containers, wide-mouth plastic jars that used to each hold a gallon of salad dressing, and they now each hold a bit more than 6 pounds of couscous.  When we went out to brunch this weekend, we asked for empty containers and came home with two tubs that each used to hold five pounds of whipped butter.   Next week they’ll probably have more for us.  At least the volume in the bag is now low enough to roll the top down and hold it with a bag clip.

I have an appetite for vegetables again, which is a good thing when meal planning is all about what’s good atop couscous.  Last night’s meal plan was Tunisian vegetables, using green cabbage that has been sitting happily in our fridge since we bought it at the farmers market a month ago, carrots that have probably been in the fridge longer than that, and green bell peppers frozen some time last summer.   Adapted from a recipe in Moosewood Cooks at Home, the vegetables join chickpeas and currants (or raisins) and are generously seasoned with coriander, some cinnamon, turmeric, cayenne, plenty of salt of course,  and at the very end a generous splash of lemon juice.  Because the flavors are so different from other things we cook, and because the recipe so flexibly works with many different combinations of vegetables, it has become one of our standbys.  It’s delicious over couscous.

In a different sort of adventure in bulk foods, my husband made 20 pounds of apples into sauce this weekend.  One batch was Spencer and the other was Roxbury Russet.  All of the apples were from Kimball Fruit Farm, a large local IPM farm that was selling 10 pound bags of apples for $5 by the end of the season!

Traveling and Coming Home

September 10, 2009

I think I’ve been away more than usual this summer.  I like traveling, and I was away doing things that I enjoyed or at least valued.  The food from a week at a camp and a week at a conference center, however, left me feeling lousy.  Dairy and eggs left this vegetarian craving beans.  Processed starches left me wanting whole grains.  And I acutely missed the abundance of fresh, local, delicious vegetables and fruits that I would have had at home.

At the end of the summer, I had the opposite travel experience.  We visited friends in Seattle and enjoyed plums and blackberries that grow on their property.  Then we went to a farmers market that was about 5 times the size of the larger of my local markets.  The variety of produce, cheeses, baked goods, and meat was overwhelming, in a good way.  The prices of fruits were much lower than what I’m used to paying.  I’ll admit a bit of climate envy.

At home, food this week has been about combinations.  A ratatouille included tomatoes, eggplant, zucchini, green pepper, and fresh garlic along with garbanzos, dried oregano, salt, and of course lots of  olive oil.  It would have included fresh basil, too,  if we’d had energy to pick some from out back.

A stir-fry included green beans, broccoli, turnips, turnip greens, radishes, radish greens, and some cilantro.  As has become usual, we firmed up the tofu by heating it without oil in a single layer on a nonstick skillet, flipping it when the first side browned.  To work with the cilantro’s sweetness, the sauce used a generous amount of jarred hoisin sauce along with rice vinegar, soy sauce, and sesame oil.

We brought back a salad we particularly enjoyed last fall:  arugula with cheddar and apples, with a balsamic vinaigrette.  We’ve started to get apples from our CSA, and the rainy summer means this should be a particularly good apple season.  Flashback: last year I posted a catalogue of apples.  So far, we’ve gotten Ginger Gold.

Week 52: May 20-26

May 26, 2009

The first nearby farmers market opens tomorrow!  Our experimental year of eating only local produce is at an end.  The experiment was a success!  We’ve made a lifestyle change.  It’s a change that was building for a while, and we took it to a higher level over the past year.  Next year, I hope that my planning ahead pays off well enough that we don’t feel the need to join a winter CSA, or buy the occasional grocery store tomato sauce or potatoes.  (Flashback to my first post shows what I thought we were getting ourselves into.)

In this last week of the year, we’ve eaten more generously of the vegetables we’d been hoarding.  Green beans, frozen spread out on a cookie sheet to stay separate, then transferred to a pint yogurt container, really did stay separate and were easy to cook with.  They joined frozen stewed diced tomatoes and grocery store raisins and chickpeas in a Tunisian stew based on a Moosewood Cooks at Home recipe.  It gets coriander, some cinnamon, turmeric, and cayenne; salt of course; and at the very end a generous splash of lemon juice.  The recipe as written involves a few vegetables, none of which are green beans.  It also, as written, involves measuring out the spices.

My husband more closely followed another recipe from Moosewood Cooks at Home, this one for Vegetable Stifado.  He tossed in potato, eggplant, green pepper, kale, carrots, and more stewed diced tomato, a list which overlaps the vegetables called for in the recipe.  There were a lot of colors, shapes, and textures, making it an attractive meal.  It’s spiced with dill, rosemary, garlic, salt, pepper, and lemon juice, and was excellent with leftover red wine added in, too.

As the first harvests of spring become available to us, we’ll be eating the sorts of season-blending meals that have come to feel so unnatural.  Butternut squash stored on a kitchen shelf since November can join corn frozen mid-summer and fresh new spring radish greens in a single year-spanning meal.  Fittingly, the Jewish holiday Shavuos is later this week.  It celebrates the first produce of the year.  That’s truly something worth celebrating.

Weeks 50-51: May 6 – 19

May 19, 2009

The first local farmers market (Copley Square, Boston) opened today for the season.  I wasn’t there.  I’ll wait another two weeks until farmers markets open that are close enough to walk to, followed about a week later by our first CSA drop-off.

I remember last year at this time that I eagerly anticipated a bounty at the farmers market.  I know better.  Harvest season starts slowly.  So, while I feel entitled to stop hoarding and eat whatever vegetables are still in our freezer, I know that we’ll need some of them for a few weeks longer.

Frozen mustard greens and frozen diced-and-stewed tomatoes joined chickpeas, lots of curry powder, a bit each of cumin, coriander, cayenne, ginger, and of course salt, in a curried mustard greens recipe based on one in Joy of Cooking.  The tomatoes can be thawed, microwaved, or simply cooked with the spices and chickpeas before the greens are added.  The mustard greens are finnicky, in that they need to thaw before cooking.  I left mine (in thin layers in ziplock bags) thaw at room temperature for a couple of hours, then cooked with them as if they were fresh.  It worked, and they didn’t overcook.  I don’t think I could tell the difference between cooking with frozen verus fresh, although it’s been many months since I’ve had the opportunity to taste it with truly fresh mustard greens.

Some frozen green beans went with a pasta and sauce meal.  Some were a bit mushy, most were sort of generic frozen green beans, but a few still had crunch!

Frozen broccoli and frozen pepper strips joined tofu in a stir-fry.  The peppers held up well, the broccoli not so well.  That might mean that the broccoli was already a bit old when we got around to freezing it.

Apple sauce came out of the freezer to go into lunch bags.  Tomatillo sauce came out of the freezer to go on top of tortillas with black beans and cheese.

In a demi-miracle of proper handling, we still had two happy, healthy butternut squash.  One of them joined cannelini beans and sage to make a topping for pasta.  Sage, a perennial, is up in our yard, but we didn’t notice until after cooking with stuff out of a spice jar.  It was a missed opportunity, but we’ll have others.

The end, I mean the beginning, is in sight!

Weeks 48-49: April 22 – May 5

May 9, 2009

Spring is my favorite season.  I watch the plants in my neighborhood and on my walk to work to see how every day there are new shoots, new buds, new flowers, new leaves.  In my own yard, I watch the progression from crocuses, to daffodils and tulips, to phlox, and then on to everything else.  I watch the way that people, normally content in their bubbles of temperature-controlled homes, cars, and offices, open the windows or even come outside and notice it’s spring, temperatures are warming, things are growing.  In New England, spring is so short.  Maybe that’s why I treasure it all the more.

It’s now less than a month from the start of farmers markets in my area.  We still have plenty of frozen vegetables (and two butternut squashes) to get us through.  Especially if we’re as uninspired to cook as we have been.  All through the CSA season, fresh vegetables coming in ever week inspire us to prepare them into meals.  Because the vegetables are  so fresh and so good, the meals can be quite simple and still delicious.

That all breaks down in the winter.  I no longer know how to say “what I want for dinner tonight is…” and go out and assemble ingredients.  I can, of course, reach into my freezer, pull out a baggie of vegetables at random, and prepare it however I normally prepare that vegetable.  Somehow, though, I just haven’t been.  Which isn’t to say we haven’t been cooking.  It’s just that the vegetables are the frills, not the center, of our meals.

Some carrots from the veggie drawers and anaheim peppers (moderately spicy, frozen in week 19) from our freezer went into a huge batch of chili made from a mix of dried black, kidney, and pinto beans.  The canned tomatoes that went in were from one agri-business or another, slightly better for being organic.

A small head of green cabbage, stored in our refrigerator from our winter CSA, became a stir-fry with some carrots and tofu.  (Cabbages  seem to store only about 2 1/2 months, not the 5 or 6 months it would have had to last from summer CSA or farmers market)

A bag of greens whose label had fallen off went into the skillet with cannelini, garlic, oil, lemon juice, salt, pepper, and sage, in what has become my husband’s signature dish for serving next to or over pasta.  In a fun little challenge, we tried to identify the greens.  We’ll never know if we’re right, but our conclusion was collard greens.  When we froze them, we expected to use them in my usual way, the recipe given in week 30.

Sweet potatoes from our winter CSA with grocery store parsley left over from Passover became a batch of sweet potato salad in honey-mustard dressing, using the recipe in Moosewood Cooks at Home (photo in weeks 40-41).

My only really creative cooking recently was a quinoa dish.  We hadn’t eaten quinoa in quite a while.  It’s a seed that only sort of counts as a grain, very light, high in protein.  I made a sort of pilaf.  I toasted the quinoa with garlic and olive oil in the bottom of my saucepan briefly before adding water, dried basil and oregano, and chopped dried tomatoes (from Turkey, but bought at Rivermede Farm in week 31).  After about 2/3 of the cooking time, I stirred in cut green beans from our freezer and some salt.  I should have added pepper, too.  It came out the wonderful trifecta of colorful, tasty, and healthy.

Weeks 40-41: February 25 – March 10

March 10, 2009

Our winter CSA has continued to bring us the lushness of Florida.  And it’s the same thing week after week after week.  I hadn’t realized how much I enjoy the way foods come into season, are abundant for a while, and then go out of season again.  I really, really do.  I’m looking forward to summer.  We will not be joining this same CSA next winter.  Our goal is to buy what we need over the summer when we can get it from local producers, supplementing our summer CSA with  local farmers markets.

It was very exciting to get some bok choy for variety this week!  The green vegetable I was most interested in, though was dino kale, I think because it goes happily into foods that feel seasonal.  I just can’t eat much salad in the winter, so lettuce and grape tomatoes week after week doesn’t work for me at all.  At least tomatoes cook into lots of things.  I’ve heard of cooked lettuce but it’s not my type of adventurous eating.

roots_dishes

We did manage a pair of very local meals last week.  The first, as seen in the photo above, was rather involved.  One of the dishes was colcannon.  Instead of my typical white potatoes and purple cabbage, it used green cabbage and got a bit of color from some red-skinned potatoes as well as the caraway seeds.  (Recipe in week 13.)  The color in the meal came from carrots and parsnips in a mustard-maple syrup glaze from a Vegetarian Times recipe.  (We “fleshed” out the meal, pun intended, with vegetarian bratwurst.)  All of those vegetables could be local.  Because our winter CSA produce has gotten intermingled with our local storage vegetables, I honestly don’t know how much of it was local.  But it could have been, and next winter it will be.

The steaming water from the carrots and parsnips along with the boiling water from the potatoes and cabbage became the broth for a wintry soup.  In went dried beans, seasonings, and a lot of  root vegetables cut to bite-sized:  carrots, celeriac, and rutabaga.  The vegetables could have been local.  I think the celeriac and some of the carrots were local, and the rutabagas and other carrots were not.  Dried beans are a winter storage food, but mine came from the supermarket.  I’d like to find a local source.  On the other hand, if I had a local source then I’d feel compelled to get all of my beans that way and we go through an awful lot of beans.

We finally made applesauce from a 10-pound bag of Northern Spy apples that had been sitting around since fall.  A half dozen of them were completely rotten and had to go straight to compost.  Another half dozen had siginificant bad spots that had to be cut out.  We still ended up with a whole lot of applesauce.

Since our winter CSA seems to know no seasons, I don’t know when the photo below is from.  I found it when I downloaded the colcannon and carrots-parsnips photos.  We’ve made this sweet potato salad a few times this winter.  It’s vegan (well, it would be totally vegan if you replaced the honey in the honey-mustard dressing with some other sweetner) and the recipe is in Moosewood Cooks at Home.  To make a version this colorful, first find a kitchen with orange counters.  Then mix cooked orange sweet potatoes, raw green bell peppers and parsley, and raw red bell peppers, and toss with dressing.

sweetpotatosalad

Weeks 36-37: January 27 – February 9

February 9, 2009

Our winter CSA shares have been more of the same:  a few root vegetables from around here, and lots of stuff from down South, which increasingly means Florida rather than North Carolina.  We’ve done a bit of noteworthy cooking, though, so I think this post will be worth it.

Over the past couple of weeks we’ve gotten apples and celeriac from Massachusetts; carrots, beets and parsnips from Quebec;  red and white potatoes from Vermont; sweet potatoes and a rutabaga from North Carolina; and lettuce, chard, parsley, bell pepper, eggplant, green beans,  and cherry tomatoes from Florida.

Some of the sweet potatoes, a pepper, and some of the parsley turned into a sweet potato salad, with a honey-mustard dressing, from Moosewood Cooks at Home.  Not only is it delicious, it’s pretty, with the bright orange sweet potato chunks accented by bright green pepper and parsley.  It’s also vegan, although I like to turn it into an entree salad by adding hard-boiled egg.  Their recipe calls for peeling the potatoes but we don’t, because it’s too much work and wastes a very nutritious part of the vegetable.  We brought it to a potluck and nobody seemed to mind at all that there were skins in it.

Some of the carrots and the rest of the parsley went into a lentil salad.  My husband cooked French green lentils until they were edibly soft but not falling apart – a delicate and important balance.  He grated carrots and chopped parsley, and mixed those in.  The salad was dressed with olive oil, lemon juice, salt, and pepper, very much like tabbouleh.  I have no idea where the carrots are from that ended up in.  I suspect they’re from our summer CSA because our farmer grows three varieties, including a chunky one good for grating.  The carrots we’ve been getting from our winter CSA are very slender, a shape which would make them good for steaming and elegantly serving them whole, but which is really not at all good for grating.  The lentil salad is good to pack for lunches, although it needs some sort of starch on the side.

Luckily, my husband also baked a cornbread rich with chopped apples and grated cheddar cheese, including some with hot peppers in it.  We keep not managing to make applesauce, but we’ve been cooking more with apples.  I sliced and fried up (in butter) a half dozen apples for serving over waffles.  I have to admit that we poured maple syrup over the waffles, apples and all.

I’ve gotten so accustomed to our produce coming from very nearby.  As a result, it feels now like our CSA food is coming from so far away.  I think I was reacting to that when I talked my husband into cooking a wholly-local breakfast last weekend.  The star of the meal was homefries made from potatoes we dug ourselves in November and diced peppers that I froze in September, both from our summer CSA.  Although he used non-local spices (what locavores sometimes refer to as Marco Polo spices), he used Vermont butter rather than oil from who-knows-where.  He also fried up New Hampshire eggs.  We’re very pan-New England around here.  Meanwhile, I mashed up a previously-baked butternut squash (summer CSA again) with New York maple syrup and more Vermont butter.  To cap it off, I remembered to take a photo.

eggtatersquash

We got a giant sweet potato a couple of weeks ago and I’m finally remembering to share photos of it.  The tiny white potato is one of the ones we dug ourselves.  We were so excited to find anything left underground, after so many other people had been harvesting before us in that same field.

bigtaterlittletater

giantsweetater

Week 34: January 13 – 19

January 22, 2009

The longer our winter CSA goes on, the more I’m impressed with the variety and anti-impressed by how much of the food comes from North Carolina and Florida, both of which are outside my foodshed.  I guess it depends on what the alternative is.

This year, we simply didn’t have enough vegetables put by to get us through much of the winter, even if we had eaten (or processed and frozen) all the turnips and squash before any got rotten.  That means the alternative to a winter CSA might have been grocery store produce, either fresh or frozen.  On a recent trip to Whole Foods, which has been making a point of labeling local items in their produce section, the only local vegetables t0 be seen were hydroponic greenhouse tomatoes.  I didn’t buy any.

Next year we’ll be better about buying things at the farmers market to supplement our CSA share.  In retrospect, we neglected to realize that with more vegetables around (going from a small share to a large) we would eat more vegetables.  Plus we were trying to eat for 12 months on 5 months’ deliveries of vegetables, so even getting twice as many vegetables as we were eating wouldn’t have been enough.   (For a peek back at what we were thinking, check out my very first blog post:  Goal: No Supermarket Veggies.)

This week’s haul was the usual red potatoes, white potatoes, sweet potatoes, carrots, oranges, and apples, all of which we divided evenly between the two couples.  We also both got green beans and lettuce (red leaf for us, green leaf for them).  We got a green pepper, they got onions.  We got cherry tomatoes, they got avocados.  We got chard, they got some other leafy green but I can’t remember which.

Breaking it down by location, here’s what we got:

  • Massachusetts:  apples, carrots, and onions
  • Vermont: red potatoes
  • North Carolina:  white potatoes and sweet potatoes
  • Florida:  lettuce, tomatoes, avocados, pepper, chard, green beans, and oranges

It’s gotten more and more skewed southward with each passing week.  By the end of March, when the CSA ends, I wonder if everything will be from Florida!  That will leave us two months to get through from just our freezer before the farmers markets start up again at the end of May and beginning of June.  Thinking about that now feels a little odd.

The cherry tomatoes joined rounds of zucchini (July, frozen in week 8) and cubes of Italian eggplant (probably August, frozen in week 13, but the label had fallen off) in a sautee to go over pasta.  It was summer in a skillet.

summer_skillet

Freezing zucchini and eggplant had been an experiment. I am pleased to report that the texture of the frozen vegetables was just about perfect, so next summer I’ll confidently freeze more zucchini and eggplant.

On the same theme, we used the second tub of sugar-macerated sliced strawberries (June, frozen in week 5) to make what just might be world’s most delicious ice cream as my special birthday treat (yeah, that was why the party, too).  Unfortutately, we hadn’t left the ice cream maker’s freezer cannister in the freezer long enough so the freezing process didn’t go quite right and the texture wasn’t what it should have been.  But the flavor, oh the flavor!

We used the green beans in Moosewood’s version of Hunan sauce again, with tofu as usual.  That ends up being just two servings.  With my parents coming to dinner, we needed more food than that.   What else could go in?  A second block of tofu, certainly, but what about more vegetables?  We didn’t have any more green beans.  Carrots didn’t seem quite right, nor squash, nor potatoes.  Cabbage, though, would work just fine.  One of the heads we’d gotten at a late farmers market in November had some moldy outer leaves and was a good candidate for getting used up.  After those leaves were removed, I quartered and sliced the cabbage, and it went into the stir-fry with the green beans and tofu.  It worked, mostly.  I cooked the green beans a little too long before adding the cabbage, and something about the liquid from the cabbage or the fullness of the wok, or maybe just my failure to give the sauce a final stir, kept the sauce from thickening the way it was supposed to.  The balance of flavors was good, my parents seemed pleased, and there were leftovers!

How a Locavore hosts a party

January 20, 2009

How does a locavore host a party?  I had the fun of answering that question last weekend.  In the winter, I can’t simply go to the farmers market and buy more food.  What we have is what we have.  Party vegetables – the kind you can eat as finger food with dip – are in short supply in the winter.  We have plenty of carrots, but I was feeling a bit selfish about my one celeriac and one (albeit Florida) pepper.  Given the constraints, I got as close as I could.

I spent a lot of time wandering around my grocery store looking at labels.  Apple cider was easy, and we served it both hot (mulled with spices) and cold.  As usual, it was from Carlson Orchards in Harvard, MA (about 30 miles away).  One of the ways I could identify other local foods was by the KVH kashrut symbol they bear.  In many parts of the country, there are local organizations that certify local factories as kosher. If you’re in another part of the country, you might find a local kosher symbol in this list.

We served pita triangles with hommus to dip, both made by Joseph’s Middle East Bakery, based in Lawrence, MA (25 miles away).  We served a selection of cheddar cheeses from Cabot, VT (190 miles) with organic crackers from Whole Foods.  We shredded some of the cheddar and baked it between corn tortillas from Cinco de Mayo bakery in Chelsea, MA (5 miles) to make large batches of quesadillas, which we cut into quarters and served fresh from the oven with organic salsa from Whole Foods.  Our guests really liked those!  We also put out a few varieties of River Queen nuts processed in Everett, MA (5 miles).

I also bought, but never put out, chocolate candies from NECCO (New England Confectionary Company) now in Revere, MA (10 miles), and Madeleine cookies from Superior Cake Product in Southbridge, MA (60 miles).  That was because we were too busy eating Hood ice cream from Lynnfield, MA (15 miles) with cake baked and brought by a friend.  Another friend brought a delicious strawberry cordial, homemade with strawberries she picked last summer.

Because the party spanned supper time, we offered guests a choice of two soups, both pureed and incidentally both vegan:  a bright squash-pumpkin-apple soup seasoned with curry and other spices and a creamy white cannelini-potato-turnip soup loaded with thyme.  Recipes are below.  Using our bread machine, we made a choice of breads, too:  a whole wheat (well, half whole wheat, half white bread flour) and a garlic and herb white bread.  As always, the whole wheat flour was Whole Foods organic, and the white bread flour was King Arthur, from Norwich, VT (130 miles away).  To make the garlic bread, I added lots of chopped garlic, some garlic powder, and dried herbs like rosemary, oregano, and parsley to the bread machine after the water and before the flour.  I also doubled the amount of oil to 4 tablespoons (1/4 cup) up from the usual 2 tablespoons.

The squash soup used the good parts of three butternut squash and one pumpkin that were all showing rotten spots.  Because squash is so dense, it’s very easy to cut away the bad part and be left with good.  I think the three squashes had good parts equivalent to two whole squashes.  The pumpkin was nearly all good.  I seeded, peeled, and chunked them, and tossed them into a stock pot.  Six apples, cored and chunked, also went into the pot.  An onion would have been good in there, but I never trust myself to cook them well enough for me to be able to eat them.  I put in enough water to nearly fill the pot, but in retrospect I should have just covered the vegetables to end up with a thicker soup.  I spiced the soup with curry, cinnamon, turmeric, cardamom, coriander, and ginger, and of course salt.  Maybe something else I’m forgetting, too.  I pureed the whole thing before serving.

I was particularly pleased with how the cannelini-potato-turnip soup came out.  I started with dried cannelini.  After soaking 1 1/2 cups of them overnight, they had swelled to about 4 cups.  Those went into a saucepan with half a bulb of garlic (4 cloves, each cut up) more than enough water to cover.  After the beans had simmered for more than half an hour before I added 5 small turnips (5 ounces) and 8 small potatoes (16 ounces), all chunked.  In the process, I discovered that worms and rot had destroyed another 5 turnips, which had to go straight out to compost.  Between soup and compost, the last of the turnips we harvested ourselves this fall (at our summer CSA farm) are gone.  But back to the soup, because wormy, rotten vegetables are gross.  The soup was an excuse to use up the rest of the thyme we had gotten from our winter CSA.  It worked.  The only other seasoning I added was salt (one rounded tablespoon) and pepper (about 10 grinds).  When I pureed the soup, it seemed too thin.  Then it sat in the refrigerator overnight.  Even after it was reheated, it wasn’t too thin.  It was thick, creamy, delicious, filling, vegan, and used up both turnips and thyme.  I’ve found a winner!

Belatedly, I know, here are photos we took on the farm on the day in November when we picked those turnips, and brought home those squash as well.

Farm fields, after harvest

Greenhouses