Category Archives: Soups/Stews
Oh my squash. This chowder is truly, simply, really delicious. And fast and easy to make! You can also prepare it vegan or vegetarian by subbing the milk and omitting the bacon, see instructions below. It’s the perfect summer segue into fall and uses the best of the passing season’s bounty. Get your soup bowls ready!
I can’t believe it’s already March. As we look forward to Spring by sowing seeds for lettuces, planting peas, starting leeks and basil, and planning another compost delivery, there are a few Fall/Winter things that are still looking beautiful in late-blooming Seattle. Squashes and sweet potatoes are some of those things, and evenings are still chilly enough to enjoy a warming, hearty stew. This particular recipe stands out because it’s vegan and very, very delicious–the flavors are beautifully balanced. It also looks pretty nice served up in a squash bowl, something that my husband is fanatical about. I’m not sure why, but when he sees round squash he instantly thinks “bowl”, and then proceeds to tell me that squash is so cool because it’s delicious, stores forever, and can be used as a container. Who am I to deny him this small pleasure?
So here we are, in March, and I’m using my last opportunity to post a winter-centric dish until the weather becomes cold again, which I refuse to think about. Enjoy, all you soup lovers!
I don’t know why the saying is “Easy as pie”. Pie is not easy. They should say “Easy as slow cooker tomato sauce”, because trust me, this is e-a-s-y. And quite delicious. And infinitely versatile.
As the sun graces us with its presence for a few more seconds each day, we’re easing into spring by starting some leeks and basil in the kitchen window, with lots more veggies to come soon:
I’m also in spring cleaning mode, so watch out freezer!
Last year was the first time I attempted to freeze tomatoes. We grew over 100 pounds of gorgeous heirloom varietals so we lived in salad heaven for a while, canned a bunch, and gave away even more. Towards the end of summer I was sick of canning (apparently it’s possible) and a friend told me I could freeze them to use for sauce later. Eager to get them off the counter, I stashed them in the freezer where they’ve patiently waited for the past few months. But spring is right around the corner, which turns into summer, which brings backyard bbq’s, fishing, and more recipes to experiment with. It’s highly likely that summer will also bring an ice cream maker. I need that freezer space back. Continue reading
Dan planted leeks towards the end of last summer, hoping they would over-winter and grow nice and big by spring. Because our growing season in Seattle is so short, we’ve learned that anything we put in the ground after May is going to have a difficult time. But, we had our fingers crossed for an Indian Summer since we
kind of got ripped of during normal summer (similar to the previous year). Although we did have a nicer-than-average fall, the leeks still didn’t get very big. We decided to go ahead and dig them up before the snow and, although it wasn’t a spectacular harvest, we ended up with more than enough for a nice pot of Potato Leek soup. Continue reading