Saturday, June 2, 2012

Seasonal Foods June

Junecarrots, cherries, elderflowers, lettuce, strawberries, peppers, asparagus, red currants, peas, rhubarb, gooseberries, tayberries, tomatoes, courgettes, broad beans

So happy to eat some delicious summer tomatoes!

Tuesday, January 31, 2012

February Seasonal Foods

Cabbage, cauliflower, celeriac, chard, chicory, forced rhubarb, kohlrabi, leeks, parsnips, spinach, swede, turnip

I find this list interesting, since only chard has shown up in my CSA basket. I've been receiving lots and lots of oranges, rosemary, radish and (believe it or not) strawberries. Hmmm.....

Thursday, January 5, 2012

Taste of the Earth Mushroom Soup

My lovely friend Sandra drove out from Sedona, AZ to pay me a visit after Christmas. I wanted to have something warm and comfy waiting for her when she arrived after several hours of driving. I came up with this soup inspired by the earthy appeal of the mushrooms. We enjoyed catching up over a bottle of Santa Barbara Pinot Noir, warm crusty whole grain bread and bowls of warm soup. When we were done eating she asked for the recipe. This is the best I could do from memory, so some of the measurements are approximations.

1 oz package of dried porcini mushrooms, reconstituted per package instructions. Reserve liquid.
3 cloves garlic, minced
1/2 white onion, diced
approximately 1 lb of baby portabellas (crimini), washed and sliced
2 Tablespoons butter
1, 48 oz carton of organic un-chicken stock or veggie stock
1 small bunch fresh sage chopped, about 3 Tablespoons
1/2 pint organic half and half (for less fat use whole milk)
salt and pepper to taste

  • In a stock pot, over medium high heat, melt butter and add garlic and onion.
  • Saute until translucent, about 5 minutes
  • Lower heat to medium and add baby portabellas, stirring to mix well with garlic and onions.
  • Cook over medium heat until mushroom begin to get tender and soft.
  • Add porcinis with soaking liquid along with stock.
  • Once liquid reaches a simmer, turn down heat to low, add sage, and cover the pot.
  • Simmer on low for about 20 minutes, stirring occasionally.
  • Add half and half and stir.
  • **Using a hand (immersion) blender, puree soup in the stock pot and season with salt and pepper to taste.
  • continue cooking over low heat for another minute or two to allow flavors to meld.
  • Serve with warm crusty bread.

**If you do not have a hand blender, you may puree this soup in a regular blender in batches. Remove soup from heat. Temper the blender by only adding about a ladle full into the blender, cover and puree. While pureeing, slowly add more soup a ladle at a time until about halfway full. Puree on low speed. This should prevent the hot soup from exploding all over your kitchen.