|LeFort Urban Homestead booth at Farm Aid 25: Growing Hope|
|Anna and Annie|
So now I can exhale. Ben and I both had big events on Saturday, plans we'd been working on for months. Today there wasn't a to-do list on my desk; there wasn't a schedule hanging over my head. It was a pure Sunday where we could slowly wake up, maybe snuggle with Vera, make breakfast and relax with our coffee and tea after our first meal. Ah. I have a couple more classes and small events this fall, but otherwise I'm preparing to settle into the cooler weather, make a big pot of soup or chili every Sunday (bringing back "Souper Sunday!"), pick up some knitting projects, and hopefully catch up on some reading. I won't go so far as to completely hibernate, but I will definitely slow down. Before that totally unfolds, there is still a lot to harvest from the garden (turnips, beets, rutabagas, eggplant, dried beans, broccoli, luffa, herbs, greens, leeks, kohlrabi, radishes, kale, etc.)
I'm going to try to sneak one more late summer recipe in here. If you still have tomatoes and zucchini, then this one's for you. I tried it last week as a soup then by week's end it had evolved into a pasta sauce.
Bisque of Mediterranean Vegetables (a.k.a. Mediterranean Vegetable Pasta Sauce)
Serves 6 as a soup, 8 as a sauce
3 T. grapeseed oil
1 medium eggplant, sliced
1/2 red onion, peeled and quartered
6 ripe tomatoes, halved
2 red bell peppers, halved and seeded
6 medium zucchini, halved
1/2 lb. potatoes, small dice
1/2 bulb fresh fennel, small dice (can also sub. the fronds from one head of fennel, chop coarsely)
3 cloves garlic, minced
1/2 t. allspice
Vegetable stock to cover vegetables
Fennel fronds, to garnish
Plain whole milk yogurt, to garnish
Heat the oil in a small stockpot over medium-high heat. Add all vegetables and saute until soft. Add allspice and mix to combine. Add stock and cook a few minutes longer. Puree in a blender or food processor. Garnish with fronds and dollop of yogurt. Alternatively enjoy over pasta--add some Italian sausage if you like (the fennel seeds in the sausage go very well with the fennel in the sauce).
|Apples from the Sucharda family apple tree|
It's quiet around here today--Ben and Vera went to the Brady Street Pet Parade--so I'm taking advantage. Hoping to unpack from the weekend then spend some time refamiliarizing myself with my own kitchen and fridge (yay, fridge cleaning time--as you know I honestly love that task!)
Once again, welcome to any new followers and thanks to all the loyal readers.