Cold Hardy Veggies

The fall gardens are thriving, but it won’t be too long before the ground freezes. Until then I’m relishing every trip to the garden. Fresh (and free) veggies! I let the chickens into the gardens to help clean them up and give the top layer of soil a stir (to help kill off insects  that over winter there, like flea beetles). They did a surprisingly zealous job, pecking most of the greens down to the stems! It’s a trade-off I’m willing to pay. Still lots of carrots, celeriac, kale, beets and leeks to get in before it’s too late!

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Fall Garden Update

We got our first real frost last night, right on schedule (our average first frost date is 9/13). I was able to start cleaning out the garden this morning; with the huge tomato plants out of the way we can finally walk around a bit. Now I have a ton of green tomatoes!

I took these photos a few weeks ago, in part to help me draw up where I put everything this year. Soon I’ll be tallying just how much I harvested this year and planning out next year’s garden.

 

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It’s Autumn! Bring on the comfort food.

Foliage season is in full swing; mornings are a frosty 40 degrees. It’s time to cook up some comfort food. Finally we can start our day with hot cocoa and oatmeal and end it with a bowl of something warm, filling and delicious. For me, that list of possibilities is prioritized something like this: homemade mac ‘n cheese, clam chowder (potato corn chowder or potato leek soup for the non clam eaters in the family), chicken pot pie, butternut squash or carrot soup, beef stew, minestrone soup, shepard’s pie, chili…you get the idea.

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Umm chili…with some cornbread of course!

For some reason the majority of my family prefers boxed mac ‘n cheese (how can this be?!) so I’ve skipped right to the chowder, stews and chili.  The majority of these recipes are a super simple variation of onion, potato and chicken broth with perhaps some bacon, and some milk for creamed versions. A smattering of vegetables and a few seasonings are mainly what differentiates one dish from another, yet they always satisfy and somehow they don’t feel like the same old thing, well until spring that is.

I love creating from scratch. The closer I can come to producing each ingredient myself the happier I am. So I was especially pleased this year in cooking up a batch of potato leek soup. Homemade chicken broth, fresh from the garden leeks, and a few (for this year) store brought potatoes and we’re nearly there. Here’s basically how I make potato leek soup.

Fresh Off the Homestead Potato Leek Soup

Slice and rinse grit from 3-4 large leeks (more if yours are small). Saute leeks in butter, oil, or bacon drippings until soft. Add 8 peeled and chunked (about 2 inch pieces) potatoes, and 4 cups of chicken broth (homemade will give the most flavor but you can use store brought or water if needed). Simmer until potatoes are soft. Add 1 tsp salt. Mash potatoes with the back of the spoon till the soup is as thick or chunky as you like ( if you prefer a puree feel free to use a blender). Add about 1/2 cup cow, goat or even reconstituted powdered milk. If needed add up to 2 cups of boiled water to reach the right consistency. Serve with black pepper and top with some garden fresh minced chives, scallions or dill.

This is even better reheated, especially on a chilly day!

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