It’s that time of year.
The garden is comin’ in!
Despite the hubby’s dire predictions of a bad year (per usual) I am up to my eyeballs in produce.
How much you ask?
28lbs of turnips
30lbs of carrots
30lbs of beets
untold lbs of snowpeas – we didn’t weigh them as they came in daily for weeks
broccoli and eggplants are just starting
It’s all good as we will have lots of yummy vegetables to eat now and through the winter but I am now chained to the stove through November.
I’ve put the bulk of them in freezer but I did can some carrot pickles and some pickled beets.
We have been eating lots of fresh vegetables. Mostly just roasted on top of brown rice in a dish I like to call…
Harvest in a Bowl. There really is not much tastier than a fresh picked vegetable roasted in a touch of olive oil and salt.
I did get a little fancy for the hubby and I made him some Carrot Ginger Soup. I served it at room temperature since it’s been so hot around here lately.
I topped it with some chopped carrot pickles – one jar didn’t seal so I snuck a couple. They aren’t truly pickled yet but they had enough punch to do what I wanted in the soup. The pickles have a ginger/spice mixture so they paired well with the ginger/orange flavors in the soup.
Don’t ask. I don’t remember how I made it other than I cooked the carrots in a mixture of chicken stock, white wine, orange juice concentrate and water with some orange zest and fresh ginger tossed in. When the carrots were soft I tossed the whole mixture in my blender and hit puree until it was. Then I added some goat’s milk ’til it hit the consistency I wanted. When I’m cooking like this I never think to measure. I really need to learn to measure so I can repeat things….
He loved it. He took the remainder for his lunch the next day and had it cold and he said it was even better. I hope I can make it again if he asks.
Tonight I’m getting broccoli and eggplant.