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Posts Tagged ‘harvest’

Phew! In the past week, I have packed up my life and traveled across five states to move to a new city, begin a new job, and start a new year (yesterday was my birthday!). I’ve been busy. I meant to post this awesome soup recipe before the move, but as it often does, time slipped away into a frenzy of packing and good-byes. I hope this posting catches you in time to use the last of your own garden and farmers market harvests.

A little while ago, I posted a photo of my  Autumnal Equinox harvest, with promises of recipes to follow. One of my favorite recipes to come out of the harvest was a huge pot of soup. Inspired by the veggies of the harvest, I decided to try and make a soup as close to entirely garden-grown as possible. I threw in tomatoes, carrots, zucchini, yellow squash, green beans, fresh herbs, and dried herbs (from last year’s harvest) all from the garden. Garlic, onion, and a few other basics had to be bought, and I couldn’t resist adding fresh farmers market corn. I topped this soup with a bit of semi-sweet white wine and Parmesan and enjoyed the flavors of late summer.

And I should mention that this recipe makes a huge pot of soup. My original plan was to have leftovers to freeze, so I could enjoy the flavors of summer when I need a pick-me-up this winter. Alas, the soup was just too good, and we all ate up the entire pot within days.

Ingredients:

  • 1 large zucchini, sliced or chopped
  • 1 large yellow squash, sliced or chopped
  • 1 large carrot, sliced or chopped
  • about 6 small-medium tomatoes
  • 1/2 c green beans, chopped
  • 1 cob corn
  • 1 small white onion, chopped
  • 4 cloves garlic, minced
  • about 2 cups lightly packed fresh mixed herbs (rosemary, basil, parsley, thyme, marjoram), chopped
  • 1 tsp each dried oragano and basil
  • 1 Tbs olive oil
  • 3 quarts veggie broth or water
  • heavy splash semi-sweet white wine
  • salt and pepper to taste

As with most things I cook, ingredients are fluid–a bit extra on the herbs, a bit less of the squash–these changes really won’t effect the overall results too much. Still, I have to say the  ingredients and ratios I used for this particular soup were amazing, so I’ll throw in a few pictures to help you more accurately estimate the amounts.

Directions:

garlic cloves © 2012, Juniper Stokes

First, sauté the onion and garlic in the olive oil, adding the dried herbs and a bit of salt. I like to keep the soup pretty low fat, so I add water rather than more oil to prevent sticking. Once the veggies are added, they release enough water that you shouldn’t have any more sticking problems.

After sautéing the garlic, onions, and herbs for a few minutes, add the carrots and cook for another 4-5 minutes.

I used 2 fat carrots from the garden instead of one big one © 2012, Juniper Stokes

Then add the squash, zucchini, corn, and beans, and continue to sauté for another 5 minutes or so.

use a knife to take fresh corn kernels off the cob © 2012, Juniper Stokes

squash and zucchini © 2012, Juniper Stokes

veggies in a pot! © 2012, Juniper Stokes

Once the vegetables are just beginning to become tender, add the tomatoes and cook for a few more minutes.

garden tomatoes © 2012, Juniper Stokes

Next, throw in the fresh herbs, followed by the broth or water.

rosemary, parsley, marjoram, thyme, and basil © 2012, Juniper Stokes

I like my vegetable soup to be very brothy, so add a bit less liquid  for a chunkier soup. With the garlic, onion, herbs, and surplus of veggies, you should be fine sticking to water. A broth will simply add a bit more immediate flavor if you don’t have time to let the flavors set. When I made this soup, I compromised and used 1 cup veggie bouillon broth, with the rest plain old purified water. It worked.

Simmer the veggies in the liquid long enough to let the flavors merge, about another 25-30 minutes. I think a bit of wine makes most things better, so I like to stir in about a 1/4 cup semi-sweet white wine right after turning off the heat at the end.

Top with parm (totally optional), salt, and pepper and serve immediately, or for even more flavor let the soup sit overnight. Yum.

late summer garden soup © 2012, Juniper Stokes

And in case you’re wondering, my new home is in Boulder, CO, and I just turned 32. Enjoy the soup!

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In honor of the fall equinox today, I wanted to post a picture from this week’s harvest.

sugar pumpkins, mixed beans, heirloom tomatoes,  purple plums, fat carrots, yellow summer squash, and zucchini!      © 2012, Juniper Stokes

Well, a sampling of this week’s harvest. In reality the number of tomatoes and squash doubled this, and the photo doesn’t include all the fresh herbs we’re still getting!

Traditionally, fall, or autumnal, equinox marks a time to celebrate the transition of seasons. Day and night are of equal length, nature is in balance, and the time for harvest has arrived. Today is a day to give thanks for the seeds we have planted and the efforts we have given to them, as we transition into reaping the gifts of what we have sown.

I will certainly be celebrating as I create a few dishes from this year’s bounty. More recipes to follow!

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