This beef short rib and noodle soup is perfect for winter. It’s rich, savory, and full of comforting umami. It is braised for hours, filling the kitchen with the wonderful hygge we so long for during nesting season. Yet a healthy dose of ginger gives it a pop of brightness during the season of dark grey. It is also full of collagen, elastin, and chondroitin, to help support our joints – always appreciated in the cold days of winter!Continue reading
Chipotle Chicken and Wild Rice Stoup
Like most folks, we’re struggling a bit financially right now. But we also want to eat well, with some comforting winter food to tide us over the dark months. Stoups – thick, hearty one-dish meals that fall somewhere between a stew and soup – are among my favorite winter concoctions. They’re delicious, comforting, and fill the house with wonderful aromas while they cook. They also play well with improvisation. This time, I improvised a smokey, somewhat spicy, chipotle chicken and wild rice soup.Continue reading
Rich Potato Soup
We actually had a little bit of time for family Sunday afternoon, and, while chilly, it was a beautiful day. So, we made a fire and some potato soup!Continue reading
Savory Pumpkin and Sausage Soup
It’s fall, and that means 2 Acre Farm is bringing their wide selection of pumpkins to the Culver Farmers’ Market. They’ve already nearly sold out this year, but I did manage to snag a couple of Long Island Cheese pumpkins. While most folks decorate for a few weeks and then toss their pumpkins, these guys are delicious. So, when life gives you pumpkins, make soup! Pumpkin and sausage soupContinue reading
Four Cheese Cheeseburger Soup
Today is National Soup it Forward Day. We are encouraged to celebrate community, friendship, health, and, soup, by making an extra-large batch of our favorite homemade soup, then delivering it to unsuspecting friends and neighbors who need a little pick-me-up and appreciation. In celebration, I’m posting my Four Cheese Cheeseburger Soup recipe that I created for our farm‘s Weeklyish Newsletter.Continue reading
The best (food-related) part of Thanksgiving is the leftovers. Don’t waste those turkey bones! It’s time to make turkey stock! You could watch my video on making chicken and roasted veggie stew, and simply replace the whole stewing hen with your leftover turkey carcass. But it might not fit in the crockpot, so you may have to use a bigger stock pot.Continue reading
Cream of Asparagus Soup
Asparagus. Harbinger of Spring. One of the first harvests from the garden. The flavor of green.
We grow a bit over an 1/8 of an acre of asparagus, which gives us 800-1000 pounds of harvest each year. Even though it comes in before the farmers’ market opens, we usually sell all that we produce. Because, Asparagus!
When dealing with such an iconic food, it’s usually best to prepare it simply. It’s a treat, so make it shine that way. This very simple soup brings out the best in asparagus. Continue reading