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For a quite a while now (like at least a year)%u00a0%u00a0the mr and I have had a standing Tuesday night dinner date with my sister Shannon. It’s been great. We don’t get to see each other as much as we would like so having a day where we can catch up and hang out is really nice. Plus, I get to make her dinner and I love to make her food cause she really likes the stuff I make.

%u00a0Well over the course of the past month we have not had our Tuesday dinners (always her fault%u2026 sick kids or some shit)

But last week, I was determined. I miss my sister and was real pumped to make her some food. So I sent her a text a few days before, saying dinner for sure no excuses! Then texted her again that Tuesday morning%u2026 just to make absolutely sure%u2026. And she said yes Hooray! Sister time, I was excited.

But then sometime around lunch she sent me this %u00a0″I know I am really lame, but going to have to cancel tonight.”.

Thoughts that ran through my head.. “That BITCH!.. and What the FU*K!.. and can she be anymore of a butt hole?”

But it ok, I get it. She is constantly working and taking care of monsters (the kids) and things happen.%u00a0%u00a0I am really not mad, I just really miss my sister, So whatever, she canceled, but I still wanted to make what I planned on making and that’s %u00a0what I did. These enchiladas, so freaking good, ! And it’s really to bad that she ditched us cause I know that she would have been all up in these.

So it’s Tueday again. I talked to her last night. She says we are on for dinner tonight%u2026 My hopes are high, but I think I am going to have a back up dinner plan. And if she cancels tonight, I am going to spray paint boobs on her front door.

I’ll let you know how it goes.

Now to the enchiladas!

The stuff. Pumpkin of course!.plus the seeds in that pumpkin. We also need black beans, red onion, garlic and kale. Paprika, cumin, chili powder, salt pepper and olive oil %u00a0Thats for the filling. Now for the sauce we need tomatillos, another onion, jalaepnos, lemon, parsley (I wanted to use cilantro, but couldn’t find any so you can use either) We are going to use salt, pepper and oil in this too. And some tortillas to wrap it all in!

First off, turn the oven on to 400.

Now grab the tomatillos and remove the outer skins. Chop up the white onion and the jalape%u00f1os and toss everything into a lightly oiled skillet. Sprinkle l with a bit of salt and stick it into the oven to roast.

Now we need the seeds from the pumpkin so slice the pumpkin in half and remove all the seed and guts.%u00a0

Gather the seeds, rinse and dry them and toss them into a lightly oiled skillet (or baking sheet) and stick those into the oven too.

While the stuff is in the oven roasting, grab a chunk of pumpkin (with skin on, or if you want you can peel it, but it really is pointless) and shred.. and shred until you have about 2 1/2- 3 cups worth or pumpkin. Also , small dice the red onion and mince up the garlic while you are at it.

Place the onion and garlic in lightly oiled skillet and cook for a few minutes, then toss in the pumpkin with a few splashed %u00a0of water. Cook a bit longer until the pumpkin is starting to become tender. Now toss in the spices and the beans and mix it all around.

And lastely, chop up the kale and mix that into the skillet as well.%u00a0

After the filling is made, the stuff in the oven is most likely done. When the tomatillos and onions are all soft and roasted and the seed are golden brown and crunchy remove them from the oven.

Pour the roasted tomatillos noon and peppers, the juice of the lemon, a handful of roasted seeds, and the fresh herbs into a blender with a drizzle of olive oil and blend until smooth.

Now all the stuff is ready to go.

A big scoop of pumpkin bean mixute in a tortilla. Wrap it up and stick into pan seam down (I used the same skillet that I roast the tomatillos in)%u00a0.%u00a0Repeat until stuff is gone (make sure the enchiladas are all nice and snug)%u00a0then pour sauce all over.(you can use all the sauce or save a little for to serve with)

And into the oven goes!

After about 20 minute, the sauce is thick, the edges of the wraps are a little crispy, and it is all ready for eating

Garnish with more roasted seeds and some chopped up green stuff!

%u00a0And eat you heart out!

And this is why you don not want to cancel dinner plans with me!

Happy Tuesday People!

-C

• 1 small sugar pie pumpkin (only going to use about 3 cups shredded so you are going to have some left over,Maybe Pie?)
• 2 cups cooked black beans
• 1 small red onion
• 3-4 cloves garlic
• few kale leaves
• 1-2 teaspoons Paprika*
• 1-2 teaspoons chili powder*
• 1-2 teaspoons cumin*
• salt and pepper to taste
• 5-6 medium sized flour torilttas (or any kind you like)

For the Tomatillo Sauce

• 1 pint tomatillos %u00a0
• 1 medium yellow onion
• 1-2 jalape%u00f1os %u00a0(or none if you don’t want them)
• 1 lemon
• handful of toasted pumpkin seeds%u00a0
• A bunch of fresh cilantro or parsley%u00a0
• salt and pepper to taste
• olive oil%u00a0

*Use a teaspoon of each, taste, then add more if you want%u2026 I like a lot of spice so I used a lot.%u00a0

Preheat oven to 400

Chop your pumpkin in half and coop out the seeds. Rinse them, dry them and toss them onto a lightly oiled skillet or baking pan and stick into the oven to roast until golden brown and crispy, giving them a little stir after about 15 minutes %u00a0%u00a0Should take about 20-30 minutes.%u00a0

For the sauce …

Grab the tomatillos, the yellow onion, and the jalape%u00f1os. Remove papery skins from the tomatillos and toss into a lightly oiled skillet. Cut the jalape%u00f1os in half (remove seeds and ribs) and chop up the onion into a few chunks. Toss that into the skillet too. Sprinkle with salt and stick that into the oven . Cook until tomatillos are soft, (stab them with a fork, if they kind of pop, they are done)%u00a0and the onion iand pepper is tender.. about 25-30 minutes. %u00a0 When done, remove form oven, let cool for a few minutes, then transfer to a blender. Add in a handful of toasted pumpkin seeds, the juice of the lemon,, and the pare sly or cilantro. Blend until smooth.%u00a0

For the filling… (I do this while the stuff is in the oven)

%u00a0Grab the red onion dice it small, and grab the garlic and mince it and toss into a skillet.%u00a0%u00a0Drizzle with a tiny oil. and a pinch of salt and place on the stove on medium low heat to soften a bit.%u00a0%u00a0Take a chunk of pumpkin and shred it until you get about 2 1/2- 3 cups of pumpkin. Toss the shredded pumpkin into the skillet with the cooking onion and mix in the spices and a splash or two on water. Let cook on stove for about 8-10 minutes, or until pumpkin is slightly tender. Now mix in the beans and chop up the kale leaves into little pieces and toss that in too. Mix it all around and remove from heat.%u00a0.

To assemble.%u00a0

Take a big scoop of the filling and place in a flour tortilla. Roll up and place,seem down,%u00a0into a skillet or roasting pan (I used the skillet I roasted the tomatillos in) Repeat until you have used up all the filling. The enchiladas should be snug.

Now pour the sauce all over eht op, spreading it over the sides. You can use all the sauce you made, or save little for serving)

Place into oven and bake for about 20 minutes or until the sauce is starting to become a lithe golden brown. Remove, let cool for a few minutes, and finsih with a handful of toasted pumpkin seeds and some pretty green stuff.

And eat. A fork an knife are handy.

I am kind of obsessed with  pickled jalapeños… like I want to eat a whole jar with a fork and then drink the juice. So much hot and spicy love.  One of my sisters is the same way, pickled  hot pepper obsessed. We used to buy the humongo gallon sized jars of jalapeños at Costco and go through them in like a month. But sadly, Costco stopped selling those humongous jars and we have been left buying the itty bitty jars that actually fit in a normal fridge. (I know, so sad).  And maybe because the jars were normal sized and I was more aware that I shouldn’t eat a of cup of jalapeños at one sitting, or just the mire fact that a tiny jar cost the same as a gallon, but the store bought little jars weren’t doing it for me anymore.  And then fate happened. The grocery store was having a super sale on fresh jalapeños and  I figured it was time to make make my own. Now I don’t think I can ever go back to those store bought jars of blah  because the ones I made are the best freaking pickled jalapeños this girl has ever eaten.  I might even start making my own gallon sized jars!!!!

Note….Don’t toss the pickled juice! It is a super yummy, full of flavor, liquid gold. You can use it as a straight up salad dressing or add to a homemade dressing. Add juice to soups, casseroles, marinades. Replace some of the liquid in a bread recipe and use the pickled juice. Use it in your favorite cocktail drinks. There is no end to what you can use the juice for. 

-C

Pickled Jalapeños

for a half pint jar

• 8-10 Jalapeños 
• Apple cider Vinegar
• 1 teaspoon salt

Remove stem and seeds*of  jalapeños and thinly slice. (I used a mandolin which works really well, but a sharp knife does the trick) Pack Jalapeños into a clean glass half pint jar and fill with half water/half apple cider vinegar and a teaspoon of salt. Dump  into a pot  with a lid, and bring to a boil. Take of heat and let cool for a few minutes. Stick back into jar (leave an inch of head room) Stick in fridge for at least a day. Eat your heart out.

*I like to keep some of the seeds. It adds heat.

Mustard and carrots.  It’s that simple.

Yup, I eat this at least once a day. It’s that good (and easy).  Now I must admit that I don’t usually have such pretty carrots (The mister gave me this rainbow of carrots for my birthday) and I usually don’t chop the carrots oh so nicely or have a little vessel of mustard, but I figured for the sake of a picture, you would rather see this then a picture of me standing with the fridge open, chomping on a huge unpeeled carrot, squirting mustard directly in my mouth. (that’s how I usually eat most of my snacks)

Today I kept it simple with plain yellow mustard,  but I sometimes spice it up with horseradish or jalapeno mustard. Or once in a while I’ll do mustard and sprinkle on (or in my mouth) some nutritional yeast, garlic powder or even red pepper flakes for a little kick. The possibilities of mustard on carrots it endless.

You might be saying to yourself that this is crazy, but really, is it any weirder then some of the things that you eat that others find kind of strange? So maybe just try it.  I promise, you won’t be disappointed.

Happy Monday!

-C

CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.

This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I  threw back in college.  Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)

But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend.  Well maybe now I will.

Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!

All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a  quick stir or two.

Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.

A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.

I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t) 

Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days… 

HOORAY FOR FOOD!!!

Have a good Monday!

-C

•  small sugar pie pumpkin
• 2 cups dried beans..I used a 1 1/2 cups black and 1/2 cup kidney or 2 cans of beans
• 28 oz can of crushed or diced tomatoes
• 1 small onion
• 1 small
• 1 carrot
• 1 /4 head of cabbage
• a small broccoli crown
• 1/4 head of cauliflower
• a few kale leaves
• 1 jalapeño 
• 5 cloves garlic
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon coriander
• salt and pepper

Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)

Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes.  Now add the garlic and the spices and let cook for a few more minutes.

When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water. 

Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………

Add in chopped kale a few minutes before serving

Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want. 

What we got here is an easy one pan meal for the beginning of a hectic(but fun) holiday week . But I am sure that you  have your wits about you, that you are not feeling like a stretch Armstrong doll. No, you are all calm and collected… Well that’s nice because I feel like my head going to explode. So what I need this week is easy,  fast food  with lots of healthy good stuff and maybe to get rid of the meatballs that are in the freezer….. Mission accomplished with this dish. It’s basically a hug pan of veggies with a few left over meatballs from Nicks bday dinner and a little cottage cheese.  Nothing fancy… hearty and warm..Nick likes it so it’s a winner. 

The spaghetti squash is the main component in this dish so if you want to use other veggies, go for it. You can make this vegan and leave out the cheese and use fake balls or no balls at all (hehe)  You can even toss in some beans, lentils, or tofu. I make variations of this dish often… and lentils are a really good addition..

Besides the squash and the meatballs, I used mushroom, onion, kale, tomato and garlic  plus about a half cup of cottage cheese, cause that was what I had in the fridge. 

First thing first, cook the squash.  Just stick it in the oven for half hour at 425.. Once you can stick a fork into it, pull it out and let it cool enough to handle.. While thats cooling off, cook down the veggies. Started with a little oil in a cast iron skillet on medium heat, toss the onion and mushrooms ands frozen meatballs*(or whatever you want to use) and heat  until meatballs are cook through and the onion and mushroom are browned. Now add the garlic, kale and tomato, Turn heat off.  When the squash is cooled enough to handle,. slice open, scoop out the seeds and scoop the flash out. Spaghetti squash and cottage cheese into the skillet and toss.. Sprinkled a bit of mozzarella or parmesan cheese on top.  Lots of crushed black pepper and into the oven for about 15 minutes. or until the cheese is nice and melty and you are hungry and want to eat. 

*Note. If you want to make meatballs fresh, my recommendation would be to make them in the skillet first and then just toss all the veggies into that pan to cook down… No need to make more dishes. 

Pulled straight from the oven….Served nice and hot, placed right onto my wooded counter. I need to stop placing hot pans on the wood, I am leaving burn marks. There is actually a lot of thing that I need to stop doing in the kitchen, like setting towels on fire, burning myself at least once a day, slicing my fingers,.breaking dishes…….So maybe place skillet on a trivet of  some kind and serve it up!

So easy and fast.. Served with a piece of crusty bread… Man, I wish everything this week could be this fast sans easy….. but I am not complaining. 

Have a good Monday!

Spaghetti Squash and Meatballs

• 1 small Spaghetti Squash
• 5-7 pre cooked meatballs
• Small red onion
• 2 -3 big mushrooms
• 1 small tomato
• a few kale leaves
• 3-5 cloves garlic(or as many as you like)
• half a cup of cottage cheese
• a handful of shredded parmesan or mozzarella
• salt and pepper
• oil (for pan)

Preheat oven to 425

Place spaghetti squash in oven. Let bake for about a half hour or until fork tender. Remove and let cool enough to handle.

While that’s happening, chop the veggies into any size you want.. Drizzle olive oil in medium skillet and place diced sliced mushrooms, onion, and pre made meatball to brown. Once meatballs are warmed through, add the kale, garlic, tomato, and cottage cheese. Take the cooked spaghetti squash and remove seeds and scoop flesh into the skillet. Toss everything together, sprinkle with salt pepper, top with shredded cheese and place in oven for 15 minutes

Take it out of the oven and let cool. for a minutes and……

EAT!

Sometimes, no matter whats going on with the week, Monday seems like, well, like a Monday. I drag a little on Mondays. I think it stems from the Monday through Friday school week that was beaten into me for 16 plus years. Hate Mondays, Love Fridays.. Yup, I blame the public educational system(I have to blame someone) I want my day back. I don’t want to feel the drag today. I am going to have a fantastic day.  I’m getting excited, pumped up and ready for the week. I am turning my Mondays into fun days. Funday Monday…Yes, yes I did just say that. .  See, don’t we all feel better already?

On this Funday, I don’t want to worry all day what I am going to make for dinner, I just want something tasty and easy. .Whats better than a plate of fries?……. a plate of roasted rutabaga fries! Yes! See, we are already having a great day. A plate of fries, easy, delicious and nutritious. Not a bad start to the week. You can eat them with  just about anything, a grilled cheese tomato and avocado sandwich, a bowl of curried lentil soup..or just straight up eat a big old pile of these roasted rutafries (That a word, I swear) Just have fun with it. Its funday Monday after all.

One large rutabaga… This one fed 2 as a side… but if your eating just the fries, eat a whole one to your face. It’s totally cool.Chop the rutabaga into fries and toss with a smidge of oil, salt, pepper and ground up rosemary. Don’t like the rosemary… don’t use it. Maybe try something else like sage or garlic and onion powder or curry powder. Just use whatever you like. Throw into a 425 degree oven for 20 minutes, give them a flip and back in for another 15, Simple. Easy.

Remove from oven when crisped to your liking and eat.

Yes, this was a dinner of rutafries and brussel sprouts, is that a problem? I don’t think so .A suggestion, .dip in mustard….its fantastic, but go the ketchup route if that s your fancy.

Alright people..Have a great day and remember to not let today be a drag of a Monday, make it fun, looking forward to a  plate of rutafries for dinner and think of how great the rest of the week is going to be!( I might have been a motivational speaker in a past life)

FUNDAY MONDAY!!!!!

October is a magic month, and it has totally delivered this year. I have been getting all the feels, you know, the cozy, warm and cuddly,%u00a0want to eat everything spicy,%u00a0nearing the holidays feels that one gets when the days get shorter and the temperature drops. It’s fantastic. The house always smells like a warm pumpkin or baking bread, the pup is happy and not constantly at the verge of having a heat stroke, the mr is has pulled out the hats (his hats really make his beautiful blue %u00a0eyes pop)%u00a0%u00a0and I am rocking my warm wool socks.%u00a0

I love these days.

This week has held a lot of stuff that needed to be done., but when not doing that stuff, I basically have had my head in a book, I have read 2 & 1/2 %u00a0books this week (Fan Girl, Last Bite, and The Art of Fermentation)%u00a0and have pretty much ignored %u00a0doing anything %u00a0else in the way of extracurriculars, manily cause the mr has been off doing crazy things (I’ll tell you about it later) and I have had a bunch of time to myself. So yeah. when I am alone, I clean, make coffee, and snuggle the shit out to the entire couch and read. It is so great!%u00a0I love my mr, but man, having the entire couch to myself is amazing! (We have a tiny love seat that only fits 2 humans kind of comfortably) %u00a0Oh wait, I did take my little sister out for a driving lesson. That was fun. (I am way to lax as a driving instructor.. the mr in the back seat, not so much).%u00a0%u00a0She is actually a great driver and I will hire her as my chauffeur when she gets her license.%u00a0Also,%u00a0you might already know, I made a huge batch of hot sauce. And still, a few day later, I am finding that I got super hot pepper juice on things that I shouldn’t have touched and am having mini burning attacks all the time. So yeah, if you make hot sauce, don’t be like me and smear everything with hotness.%u00a0

But other then that,%u00a0nothing super exciting has happened this week (besides that mr’s thing). We were planning on going camping, but being that we just realized that we no longer have a functional tent , and that my sleeping bag is a pieces of shit and not very warm, we decided it might be best to call it off for now, until we get our gear in shape.

How about you? Have you caved in to the wonders of the fall? Gone leaf peeping or apple picking? Are you hoarding canned pumpkin to sell later on the black market? (Good idea right?) Well, whatever you are doing, I hope you are having fun and taking it easy today.

Some stuff from the world wide web.%u00a0

-These are the coolest masks I have ever seen.. Just in time for Halloween.

–This article tells me I am a psychopath because I drink my coffee balck%u2026 and it might be right.

-House love..One%u2026two..%u00a0three. I want them all!%u00a0

-Good Gourd! What’s With All The Weird-Looking Squash?%u00a0

–I am not one of those look up cat picture people%u2026 but these pictures%u00a0are pretty freaking funny.

-Ina Garten is a cool lady.

-Listening to this album on repeat%u00a0

-Good thing to know.%u00a0How to Remove Berry Stains%u00a0

-The Mason Jar. %u00a0I live my life out of jars.. they work for everything.

And some pictures

Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge  and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass.  I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now. 

Look at the is beast. I don’t call it a monster sandwich for nothing.

The stuff included in this monster veggie sandwich..

Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give  more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right.  Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.

Lucky that today is farm share pick up cause the fridge is pretty much on empty. 

Yea it’s Thursday!!!!

-C

A Monster Veggie Sandwich

Note. This is just a guide.. Feel free to use whatever veggies you fancy. 

• Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
• Hummus- Homemade or store bought
• Mustard
• Something pickled like pickles, banana peppers , jalapeños or all three 
• Lettuce, spinach or some kind of leafy green
• Tomato
• Avocado
• Onion
• Radishes
• Cucumber
• Shredded Carrots
• Shredded Beets
• Shredded Cabbage

To assemble. Ready your bread.. Toast if you want, and stick it on a plate

On either side, smear the hummus and the mustard.  

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and  giving a little smooth to keep it together.

And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.

     I have never in my life seen, let alone received, a kohlrabi as big as the one I picked up from my farm share last week. It was, no joke, bigger then my head. (completely nuts)  If I didn’t know the farm and the farmers of my CSA, I would have to question whether or not it was grown in radioactive sludge…(kind of like the dandelions in the Teenage Mutant Ninja Turtle movie from the 90’s)

What is a kohlrabi you ask? It’s kind of a cross between a turnip and a cabbage that is usually the size of a baseball. It can be eaten raw (I like chunks dipped in mustard) or cooked. (roasted chunks dipped in mustard)  It pairs well with sweet stuff like apples and honey, or in any savory stuff. Its one of my favorite vegetables (I say that about them all!)

So now that you know about kohlrabi (if you didn’t already) its time to get yourself some and make this soup. Because for real,  I am not kidding when I say that this is one of the best soups that I have ever made.  You really must try it. And do it soon because hopefully in the next few weeks the soup weather will turn into fresh pea weather and we might not want soup as much (I eat soup all year long)

A gigantic kohlrabi cut in half ( I only used one of the halts) A whole yellow onion and 2 large carrots. I also added in 4 cloves or garlic

Peel the kohlrabis tough skin off and chop up into chunks. Chop the carrot, garlic and onion as well .

   All of those chopped veggies get thrown into a pot with two cups of water and a good sprinkle of salt and pepper. Cover and place on medium heat for about 20-25 minutes. (give a stir ever now and then) Keep cooking until the veggies are fork tender. 

Once the chunks are all cooked up, its time for the  immersion blender. (or into a regular blender) Add in at least 3 cups of water, but more to thin out to your desired consistency and let it rip. Stop blending once the soup is nice and creamy. Taste and season with salt and pepper to taste. Leave on low heat to bring back to a good soup  eating temperature.

 Now the soup is done.. and you can eat it just as it is, but you should really add in the asparagus. It is just so f*ing good. Just grab a few spears, dice them nice and small, and throw into the soup pot. Let it cook for another 5 minutes and wa la.. Soup is done. Ladle into bowls and if you want a little fancy presentation, add a swirl of mustard (it’s so good) and a whole cooked asparagus spear.

And eat one of the greatest soups ever!

Happy Day Wednesday!

-C

Creamy Kohlrabi Soup with Asparagus

• 3-4 kohlrabi (or 4 cups chopped Kohlrabi)
• 2 large carrots
• 1 large onion
• 4 or more cloves of garlic
• Salt and Pepper
• 4-6 spears of Asparagus (extra if you want to garnish)
• Yellow Mustard (optional)

Peel outer layer of kohlrabis. Roughly chop the onion, carrot, kohlrabi and garlic and stick it all into large dutch oven or stock pot. Add water until veggies are half submerged . Add a good sprinkle of salt and pepper and place on burner on medium heat and cover. Check ever 5 or so minutes and give the pot a good stir. After about 25 minutes, all the veggies should be very tender and almost fall apart when stuck with a fork. With an immersion blender or regular blender, blend till smooth, adding water until soup is at your desired constancy. Return soup to medium heat. Small dice asparagus and add to pot. (I added 2 extra whole pieces and fished them put once cooked for garnish.) Keep on heat for another 5-10 minutes until asparagus is cooked. 

Scoop into bowl and squirt top with yellow mustard and top with a spear of cooked asparagus.

Eat with a spoon and lick bowl clean.

Salad season is here. Green salads, fruit salads, potato salads, and grain salads. All the salads and we are not mad about it.

This is a good grain salad using millet, which I am sightly surprised to hear that a lot of people have never had. Millet is kind of like quinoa, but not. I cooks fluffy and looks kind of the same, and is gluten free like quinoa. I think the biggest difference is that millet is slightly softer and tastes a bit more nutty. It also is really good at absorbing liquid flavors.

But who are we to compare. The main thing is that it is nutritious and delicious so we will eat it.

Back to the salad. This is one of those grain salads that is good cooked and served warm but only gets better with a little age (like an hour or a day) in the fridge. Served hot or cold or room tempature, and is hearty enough to be meal like but is also a fantastic addition as a side to any of you meal plans. Like maybe a BBQ? Whatever the occasion, or non occasion, this is just a really good grain salad situation and I think you will be pleased, smiling all smiles while eating it.

To the millet salad.

The stuff. Millet, a couple handful of greens, a few mushrooms, an onion, dijon mustard, a little maple syrup, red wine vinegar, a lemon, a couple cloves or garlic, some toasted sunflower seeds, and salt and pepper.

Start by giving the millet a little toast, just enough to really up the nutty flavor and make it that much more yummy. It only takes a few minutes in a skillet on medium heat. Not an entirely necessary step, but you should do it.

Toasted millet goes into pot with water. Bring pot to a boil and then turn to the lowest simmer and cover.

While millet is cooking, get to the mushrooms and onions. Chop the onion thin and small and the mushrooms thin and small as well. Place them into the skillet with a drizzle of oil and place on medium heat. Mix around every now and then and cook until the mushrooms and onions are soft and a nice golden brown.

And make the vinaigrette. Minced garlic, mustard, vinegar, the juice of the lemon, and maple syrup get put into one place.

Mixed and now all is one.

Millet. Cooked and fluffed and ready to go.

Cooked mushrooms and onions go into the pot, along with the greens, the sunflower seed, and the vinaigrette. This step can be right away or you can wait a little while for things to cool as to not wilt the greens. Up tp you.

Mixed with love and hunger.

Even if you are making it ahead of time, just do yourself a favor. Grab a bowl, grab a fork, and get down on it.

-C

Seves 4-6

• 3/4 cup uncooked millet

• 2 cups water

• 1 sweet onion

• 3-4 big button mushrooms

• Large handful or two of bitter greens like arugula, spinach or a mixture.

• 2 tablespoon brown or dijon mustard

• 2 tablespoon red wine vinegar

• 1 teaspoon maple syrup

• 2 cloves garlic

• salt and pepper

• handful toasted sunflower seeds

To start, toast millet. Dump the uncooked millet into a pan and place on a medium heat tt for about 5 minutes or until you start hearing the millet crackle.This gives the millet a slightly more nutty flavor but you can skip this step if you don%u2019t care.

Dump millet and water into medium pot. Place on high heat until water starts to boil then tun heat down to simmer and over. After about 15 or 20 minutes, when most of the water is gone, turn pot completely off. Let sit, covered for another 10ish minutes then take a fork and fluff it.

While the millet is cooking, cook the veggies. Grab the onion and slice it up into thin pieces. Clean off the mushrooms and chop them into small thin pieces too. Place the chopped stuff into the skillet with a drizzle of olive oil and a pinch of salt and place on a medium heat. Stir occasionally and cook for about 15 minutes or until the onion and mushroom are a nice dark, golden brown.

And make the mustard vinaigrette. Mince garlic and place into a jar or bowl with the vinegar, the mustard, the maple, and the juice of the lemon. Mix and set aside.

Once the millet is cooked, the mushrooms and onions are cooked, and the vinaigrette is made, all you have left to do is mix everything together. You can do this while things are slightly warm which will wilt the greens a bit, o let them cool so the greens stay fresh. Up to you. (I like the greens fresh)

Finally, dump cooked mushrooms and onions into pot with cooked millet. Add in the greens and sunflower seeds and drizzle the vinegertte all over. Toss around until fully mixed. Sprinkle with lots of fresh cracked pepper.

Then eat. Or place in a container to bring to the BBQ.

Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge  and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass.  I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now. 

Look at the is beast. I don’t call it a monster sandwich for nothing.

The stuff included in this monster veggie sandwich..

Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give  more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right.  Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.

Lucky that today is farm share pick up cause the fridge is pretty much on empty. 

Yea it’s Thursday!!!!

-C

Note. This is just a guide.. Feel free to use whatever veggies you fancy. 

• Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
• Hummus- Homemade or store bought
• Mustard
• Something pickled like pickles, banana peppers , jalapeños or all three 
• Lettuce, spinach or some kind of leafy green
• Tomato
• Avocado
• Onion
• Radishes
• Cucumber
• Shredded Carrots
• Shredded Beets
• Shredded Cabbage

To assemble. Ready your bread.. Toast if you want, and stick it on a plate

On either side, smear the hummus and the mustard.  

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and  giving a little smooth to keep it together.

And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.

     I love mustard, and when I say love, I mean LOVE. I eat it on anything and everything. And not just small quaintites, I buy jumbo sized containers of the stuff because I go through it so fast.  Over the past few years I even  started taking down others with my mustard eating obsession. Sisters, brothers, even some of the littles are now mustard eating feens.  One of my little nieces is now just as bad as me. I don’t think I have seen her eat a single meal without a side of mustard. Her favorite snack, clementines and mustard,  although sometimes she skips the clementines and just goes in with her fingers. Oh so good. I think that child could possible be mine.  And yes, it’s mostly the yellow grocery store variety of mustard being consumed, but yellow mustard is just the tip of the ice berg. There is a whole world of flavors, textures and colors when it comes to the humble mustard seed. Whole grain mustard, to me, is one of the best and easiest to adapt to any persons specific taste. You can make it plan or add in just about any spice, vinegar, even a little sweetness that you might like. One of my favorite variations of this mustard is to skip the vinegar and use picked jalapeño juice. Aah, my mouth is watering just thinking about it.

So if you are anything of a mustard connoisseur, you really must, at least once, make your own batch.(It’s so easy!) And you will love it and share it with all your friends and they will think you are a bad ass for making your own mustard and your life will just be so great. All because you are now a mustard maker.  Yes. 

Yellow mustard seeds, brown mustard seeds, apple cider vinegar and salt. The most basic ingredients.

Note- If you want, add in a pinch of any spice that you want.. Chili flakes, granulated garlic, turmeric…. And you can use the vinegar of your choice. I like apple cider because its mellow with a slight sweetness but white or sherry or any vinegar would be great. Even left over picked juice is fantastic too.

    In a large jar, combine the mustard seed , twice as much vinegar and a pinch of salt. Cover and let sit for on the counter overnight until the seeds have soften and look almost like caviar. 

Now blend those seeds. You might want to add another splash or two of vinegar to help  blend and to thin out a bit. Chose how creamy or seeded you like you mustard. I like to make it creamy but seedy so I blend it half way to creamy.

Taste and add another pinch of salt if its needed and……..

You have got mustard! Make sure you have a good snack ready to eat with it.. My go to is carrots. I could eat this all day long.  

Enjoy and have a great Tuesday full of mustard and stuff!

-C

• 1/4 Cup Brown Mustard Seeds
• 1/4 Cup Brown Mustard Seeds
• 1 Cup Apple Cider Vinegar
• 1 Teaspoon Salt
• Optional..A pinch of  Garlic Graduals, Red Pepper Flakes, Curry Powder (Anything you want) 

Combine all ingredients into a large jar that has at least a few extras inches for the seed to expand.  Leave on counter for 8-12 hours.

Once seeds are nice and soft and have expanded, either eat as is (Mustard seed caviar) or blend the seeds to desired consistency (I like it half smooth, half seedy) Add a pinch more or salt and another splash or two of vinegar to help blend.

Refrigerate and use on anything and everytihng.

This past weekend, the mr, the pup, and I grabbed our stuff, chucked it into the back of the car and took of to the wood.%u00a0

We ended up in Waterbury, at Little River State Park. Campsite 77 (the last one they had available!!) And from that we think, the best spot in the park.%u00a0

First things first,%u00a0set up camp. which involved the mr.%u00a0popping%u00a0up the tent and me making coffee and setting up the table.. Just cause we are in the woods doesn’t mean we can’t have a fruit bowl, right.

Then we spend the afternoon kicking%u00a0around.. Into the woods we went. This place had so many hiking%u00a0trails, we just let%u00a0the pup lead%u00a0the wayHe usually knows where he is going.

After a long afternoon of hiking and romping, we make our way back to our outdoor home for food. Dinner consisted of potato and%u00a0sweet potato, squash and onions, kale, salsa and beans.%u00a0%u00a0It couldn’t have been any better. We did forget plates, but no matter, we managed.

Of course we needed to take an after dinner hike to the river and swim the pup. (We think he might be part fish)

He spent about an hour fetching stick and making sure that he couldn’t possibly smell any worse.

Playing with my camera and sticks. Then off to the tent for the three of us.%u00a0(holy hell did the dog smell like shit)

Another morning hike and some time spent just hanging on the river. The mr fished, the pup swam and I collected rocks.

And then we went home, washed off the filth,%u00a0and assed out%u2026Then%u00a0Washer got sick, but%u00a0that’s a whole other story.

Camping is the best. I could live in a tent all year long. (not really%u00a0all year long.. I would surely freeze to death)

So if you are thinking of camping, I highly recommend going to Little River State Park.

-C

I’ve gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.

Sometimes I’ll make soup and it’s just good soup.%u00a0 Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.

Soup that warms you up from the inside out and leaves you happy and full.

Split pea for life!

The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.

Chop the veggies. Smaller chunks are good, but don’t worry to much, it’s all getting blended up anyway.

Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.

Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.

Peas are soft, veggies are cooked and now soup is almost ready to go.

Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).

And that is it.

You know what to do from here.

Soup time!

Stay warm and have a great weekend.

-C

makes a large pot of soup that will feed 4-6

• 1 pound dried split peas
• 1 medium yellow onion
• 1 large carrot
• 1 pound (about 4-5) parsnips
• 2 tablespoons Italian seasoning*
• 2 teaspoons ground ginger
• 2 bay leaves
• salt and pepper
• water

*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.

Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.

Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.

My winter farm share is coming to an end this week. One more pick and then a three week stretch until the summer share starts%u2026 WHAT AM I GOING TO DO!!! Stock up as much as I can is what.

I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) %u00a0I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac%u2026 I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars %u00a0a pound. (a for real million dollars)

Yup, lots of roots around here, especially celeriac root which is fantastic.%u00a0I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that %u00a0is close to celery but so much better. %u00a0I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable %u00a0(I eat it almost every day)

So here, an amazingly tasty, hearty but not heavy, celeriac recipe. %u00a0Perfect for spring and the change into summer%u2026. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.

%u00a0The stuff%u2026.For the split pea gravy we have a carrot, a parsnip and a large onion chopped into small chunks. %u00a0Salt, thyme, a bay leaf and of course the split peas. Then there is the celeriac root* sliced into 1/2 inch thick rounds and some plain old yellow mustard .

*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.%u00a0

Toss the chopped parsnip, carrot, onion and the spices into a pot on medium heat and let veggies sweat a few minutes until tender. %u00a0Add in the split peas and enough water to cover everything. %u00a0Turn pot on high and bring to a boil, then cover and turn to low. Make sure to give the pot a good stir ever few minutes and add more water if needed%u00a0

While the gravy is cooking, %u00a0take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.

Once the peas have soften, remove the bay leaf and puree until smooth and oh so creamy. Taste and add more salt and pepper if needed. If you find that the gravy seems to thick, just add in more water until it’s the consistency that you want.%u00a0The gravy is made, the celeriac is roasted%u2026 now we are ready to eat!!%u00a0Stick the celeriac on a plate and dump good amount of that gravy right on top. Feel free to add a bed of spinach, or a grain or anything you want, because why not, and also some chopped tomatoes for a little acid and prettiness.

Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.

Happy Tuesday!

-C

Mustard Roasted Celeriac with Split Pea Gravy

• 2 medium celeriac roots
• 6 tablespoons mustard
• 1 large carrot
• 1 medium parsnip
• 1 large yellow onion
• 2/3 cup split peas
• 2-3 cups water%u00a0
• 1 bay leaf
• 2 teaspoons thyme or italian spice mix
• salt and pepper
• spinach (optional)
• diced tomatoes(optional)

Preheat oven to 400 degrees

Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.

Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.%u00a0

Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.

When the celeriac is done remove from oven and %u00a0stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.

Eat with at knife and fork like a fancy person.

I am a no fuss soup extraordinaire. %u00a0Whats in the fridge or freezer is whats going into the pot. Adding water, spices, tomato chunks or paste. Lentils or beans. Anything from creamy tomato, eggplant zucchini bisque, to one of my favorites%u2026 Split pea. There is no limitations to the soup combinations that can be created.

During these cold winter days in Vermont, I always have soup in my house. It’s a lunch time staple. .%u00a0I have a weekly standing lunch date with my sister and her little for soup. The fussy 2-year-old will dig right into her little bowl. Once she has thoughtfully emptied the contents of her bowl on herself and table, she goes in for everyone else’s. That’s%u00a0when you know it tastes good, when a 2-year old robs your soup bowl.

Today I%u00a0need a warm, comforting soup. Something to eat curled up on the couch with a good book and a cup of tea. Today its split pea!

Start with your veggies. Chop chop chop. You can do once consistent size, or a messy chop. It’s nice to have different sized bites in your soup. %u00a0This recipe calls for certain roots, but really, use whatever you want. I wouldn’t omit the carrots or onion, but anything else. Why not right?

Cooking down the veggies with the spices before adding the water and peas help to really bring out the flavors. I love a good spoonful or to of slightly%u00a0cooked vegetables. I could eat it just like this. But you really should add the peas and water%u2026 Its so worth it.

Added peas and water, this soup takes on a sewage type look. Hooray, that is exactly what we are going for! This point you %u00a0can let the liquid cook down even more or leave it a little thin.%u00a0%u00a0The consistency is up to you. If you choose to keep it on the thicker side just know that if you save any in the fridge, it will get considerably thicker. When going to heat up, just add more water and maybe another pinch of salt.

I like to add a little bit of texture to the last stage of my soup. Throw in a handful of finely chopped cabbage and let that sit for a few minutes, just to get the tiniest bit tender%u2026. Right! You want to make this so bad and you can. It a saturday. So have fun, this soup is all about warmth and comfort and what makes you happy.

Split Pea Soup

Ingredients

• 2 large%u00a0carrots
• 2 stocks celery
• 1 parsnip
• 1 medium onion (any kind will do)
• small head of cabbage
• 1 pound of dried split peas
• teaspoon thyme
• teaspoon marajoram
• 1 teaspoon rosemary
• 2 bay leaves
• salt and pepper

Clean and chop carrots, celery, onion, and parsnip into smallish chunks. Shredd cabbage , leaving a handful or two to the side for later. %u00a0Place in a 8 quart pot on low heat. %u00a0Add in all spices and a pinch or two of salt and pepper. Let cook for 10 minutes giving it a stir or two.

When vegetables have cooked down a bit, add in split peas and enough water to cover the contents. Bring to a rolling boil, half replace lid and turn heat down to low %u00a0Let simmer for about 45 minutes, stirring occasionally. The split peas will expand and will suck all the water or of the pot so add water when needed. Simmer until %u00a0soup is at %u00a0desired consistency, The last few minutes of cooking, add the rest of the chopped cabbage and replace lid. Salt and pepper to taste.

ENJOY!!!!!

     I have never in my life seen, let alone received, a kohlrabi as big as the one I picked up from my farm share last week. It was, no joke, bigger then my head. (completely nuts)  If I didn’t know the farm and the farmers of my CSA, I would have to question whether or not it was grown in radioactive sludge…(kind of like the dandelions in the Teenage Mutant Ninja Turtle movie from the 90’s)

What is a kohlrabi you ask? It’s kind of a cross between a turnip and a cabbage that is usually the size of a baseball. It can be eaten raw (I like chunks dipped in mustard) or cooked. (roasted chunks dipped in mustard)  It pairs well with sweet stuff like apples and honey, or in any savory stuff. Its one of my favorite vegetables (I say that about them all!)

So now that you know about kohlrabi (if you didn’t already) its time to get yourself some and make this soup. Because for real,  I am not kidding when I say that this is one of the best soups that I have ever made.  You really must try it. And do it soon because hopefully in the next few weeks the soup weather will turn into fresh pea weather and we might not want soup as much (I eat soup all year long)

A gigantic kohlrabi cut in half ( I only used one of the halts) A whole yellow onion and 2 large carrots. I also added in 4 cloves or garlic

Peel the kohlrabis tough skin off and chop up into chunks. Chop the carrot, garlic and onion as well .

   All of those chopped veggies get thrown into a pot with two cups of water and a good sprinkle of salt and pepper. Cover and place on medium heat for about 20-25 minutes. (give a stir ever now and then) Keep cooking until the veggies are fork tender. 

Once the chunks are all cooked up, its time for the  immersion blender. (or into a regular blender) Add in at least 3 cups of water, but more to thin out to your desired consistency and let it rip. Stop blending once the soup is nice and creamy. Taste and season with salt and pepper to taste. Leave on low heat to bring back to a good soup  eating temperature.

 Now the soup is done.. and you can eat it just as it is, but you should really add in the asparagus. It is just so f*ing good. Just grab a few spears, dice them nice and small, and throw into the soup pot. Let it cook for another 5 minutes and wa la.. Soup is done. Ladle into bowls and if you want a little fancy presentation, add a swirl of mustard (it’s so good) and a whole cooked asparagus spear.

And eat one of the greatest soups ever!

Happy Day Wednesday!

-C

• 3-4 kohlrabi (or 4 cups chopped Kohlrabi)
• 2 large carrots
• 1 large onion
• 4 or more cloves of garlic
• Salt and Pepper
• 4-6 spears of Asparagus (extra if you want to garnish)
• Yellow Mustard (optional)

Peel outer layer of kohlrabis. Roughly chop the onion, carrot, kohlrabi and garlic and stick it all into large dutch oven or stock pot. Add water until veggies are half submerged . Add a good sprinkle of salt and pepper and place on burner on medium heat and cover. Check ever 5 or so minutes and give the pot a good stir. After about 25 minutes, all the veggies should be very tender and almost fall apart when stuck with a fork. With an immersion blender or regular blender, blend till smooth, adding water until soup is at your desired constancy. Return soup to medium heat. Small dice asparagus and add to pot. (I added 2 extra whole pieces and fished them put once cooked for garnish.) Keep on heat for another 5-10 minutes until asparagus is cooked. 

Scoop into bowl and squirt top with yellow mustard and top with a spear of cooked asparagus.

Eat with a spoon and lick bowl clean.