Clean-Out-the-Fridge Freestyle Veggie Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We've got so many beautiful veggies right now! We've got our weekly CSA supply as well as the proceeds from our small garden, and this week we've got some bonus squash from my brother-in-law's community garden plot. It's hard for us to eat everything every week, so I usually end up throwing everything into a big veggie soup every week or two.

 

This week I had a huge yellow summer squash, red and gold potatoes, carrots, tri-color beans, parsley, and basil. Use whatever you have on hand. Last week I threw in some canned garbanzo beans and dry red lentils as well. I almost threw in the kale tonight, but I'm really looking forward to a kale salad tomorrow.

 

Like the title says, we're freestylin' here.

 

First, sauté a few chopped cloves of garlic in about 3 tablespoons of olive oil over medium heat. Pour in a 28 ounce can of crushed tomatoes. (I like the Muir Glen fire roasted variety.)

 

Add in your chopped veggies and herbs, and then add enough veggie broth so that all the good stuff is covered in liquid.

 

Bring it all to a boil. This is where you can add some lentils if you're going that route. Season as desired. I recommend salt, fresh ground pepper, crushed red pepper, smoked salt, and maybe even a tiny bit of dried oregano.

 

Cover, reduce heat, and let simmer until all veggies are tender.

 

Enjoy your big, beautiful pot of soup!

 

Upgrade option: If you're really a pro, you'll have your own garden tomatoes and some homemade veggie broth!

In Season: Zucchini

Anyone else feel like this yet?

Here's a zucchini bread recipe from The 63rd Street Farm.

• 1 1/2 c Flour
• 1/2 tsp. Cinnamon
• 1/8 tsp. Allspice
• 1/8 tsp. Nutmeg
• 1/2 tsp. Baking soda
• 1/4 tsp. Baking powder
• 1/2 tsp. Salt
• 1 Egg
• 1 c Sugar
• 1/2 c Veggie or canola oil
• 1 c Grated green or yellow zucchini
• 1 tsp. Vanilla extract

Preheat the oven to 350 degrees. Butter/oil/spray and flour an 8" x 4" or 9" x 5" loaf pan. Use plenty of butter and flour. I didn't use enough when I made the first loaf and it really stuck to the pan.

 

Combine all of the dry ingredients EXCEPT the sugar.

 

In a separate bowl, whisk together the egg and sugar. Add oil, zucchini, and vanilla extract.

 

Add flour mixture to wet ingredients and stir until combined.

 

Pour into your prepared pan and bake for about 45 minutes.

 

Experiment with the proportions. I think next time (tonight!) I'll add more zucchini and maybe some raisins or shredded coconut. You could probably even cut the sugar in half to make it just a little heathier.

 

Happy baking!

Thai Style Green Beans

photo from abeautifulmess.com

Last week we got some beautiful tri-color bush beans from our CSA. I think we'll try this recipe tonight.

Do you do anything exciting with your green beans?

PS - abeautifulmess.com is one of my FAVORITE blogs!

In Season: Tomatoes & Basil



Tonight we're making Giada's Orzo with Smokey Tomato Vinaigrette. It's to die for. Really.

Our tomatoes are just starting to turn red, and our basil is looking great. We would have had lots more basil had our tomatoes not gone CRAZY while we were on vacation. This year's tomato plants are quite the unruly bunch. They're taking over and the basil is barely getting enough sun!

This recipe has some non-local ingredients, but we're doing the best we can with what we've got going in the garden right now.

• 1 pound (2 pints) cherry tomatoes
• 1/2 cup (a big handful) torn basil
• 2 tablespoons Bragg's apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon local honey
• 1 tablespoon smoked salt (NO SUBSTITUTIONS, trust me!)
• 1/4 teaspoon freshly ground black pepper
• 1 pound orzo

We didn't have a full pound of tomatoes, so we had to supplement our supply with some from the store. Our garden is providing plenty of basil, so the basil we used was all ours grown from seed!

• Rinse the tomatoes and cook in a non-stick skillet over medium-high heat until the skins are charred, about 15 minutes.
• Throw the tomatoes and all the other ingredients except the orzo in the food processor. Mix on high until the dressing is smooth.
• Cook the orzo according to package directions. I cook the past about a minute less than the low end of the package directions. Drain and return to pan.
• Pour the dressing over the pasta and mix well.
• Enjoy!

Thanks, Giada!

UPCycled Garden Trellis

from apartmenttherapy.com

This Recycled Bike Wheel Garden Trellis project combines two of my favorite things - gardening and upcycling! This would be great for peas or beans or even morning glories.

How do you get creative with your garden?

Monday Zen

photo from wikipedia.org

I've been a reading a little bit about British Zen philosopher Alan Wilson Watts. Here's some food for thought:


“The meaning of life is just to be alive. It is so plain and so obvious and so simple. And yet, everybody rushes around in a great panic as if it were necessary to achieve something beyond themselves.” - Alan Wilson Watts, The Culture of Counter-Culture


“Zen does not confuse spirituality with thinking about God while one is peeling potatoes. Zen spirituality is just to peel the potatoes.” - Alan Wilson Watts


Remember to be present today.

This week I'm looking forward to:

 

• Giada's Orzo for dinner on Monday
• CSA pick up is on Thursday (Last week was zucchini, lettuce, carrots, basil, parsley, cucumber and potatoes!)
• Riding the tandem bike to Niwot Rock 'n Rails on Thursday
• Viognier from Boulder Creek Winery
• An outdoor party with our friends Annie and Matt on Saturday
• Another weekend hike at Flagstaff
• And maybe a royal baby?

Tourists in Our Own City

It's a beautiful, blue sky day in Boulder today as you can see in this photo from my neighbor's amazing garden.

This afternoon we're heading down to the Open Arts Festival downtown. A sunny afternoon in Downtown Boulder always reminds me why I live here.

We'll enjoy some choose-your-own-adventure cocktails at Salt.

And we'll stop at Savory Spice to pick up some Alderwood Smoked Salt for a recipe we're making later this week.

How are you spending the day?

Grow What Inspires You

When the crisp fall weather passes and snow and cold temperatures move in, I always start to dream about next year's garden. What will we grow next year? What will I do differently? Over the last several years, we've had some successes and a few failures in the garden. Here are a few tips for getting your garden planning off on the right foot.

1. How much space to do you have? Whether you have a few acres or just a few window boxes, calculate the amount of space you plan to use for your garden.
2. Draw it out. I never do this, but I should. Grab some paper, a pencil, and a ruler, and sketch out your garden space. This will help you get a realistic idea of how many crops you can plant in a defined amount of space. Don't forget to think vertical. Can your space be expanded by adding trellises?
3. How much time do you have to devote to gardening? In my fantasy world, I have 2 hours/day to spend in the garden. In the real world, I maybe have 20 minutes on an average day.
4. Think about what your family will eat. This is especially important if you are working with limited space. If there are two people in your family, do you really need to give up a quarter of your garden space to an enormous cucumber plant? Do the two of you need a gajillion cucumbers?
5. Research your potential crops. Are you planting veggies, flowers, herbs? How much space/light/time do they need? Are they right for our zone?  What do you expect to get from your CSA?
6. What will you raise from seed? Starting from seed is more of a time commitment, but very rewarding.
7. Write it down. I never do this either. As you're spending the winter months dreaming about all the time you'll spend in the garden next year, write down your ideas. As you come across different varieties, make a note of the name as well as the pros and cons of grown that particular plant.

The most important thing to consider when planning your garden is to be REALISTIC about what you can do. That said, grow what inspires you. If you're not interested, you won't stick with it.

For your scheming and dreaming pleasure: Jason build this raised garden bed from a Sunset magazine tutorial. Our raised bed is taller and smaller - 2' tall x 4' x 4'.



A Saturday Meditation

Louie Schwartzberg: Nature. Beauty. Gratitude.

The video quality may be better for you at the TED site.

Firefly Handmade Market - December 14-16



http://fireflyhandmade.com/handmade-market/





















What: Firefly Handmade Holiday Market

When: December 14-16, Friday 6p-10p, Saturday and Sunday 11a-6p

Where: Boulder Museum of Contemporary Art (BMoCA) 1750 13th Street in Boulder

Why: Because it's the most amazing market full of 70+ vendors selling their super hip handmade goods. Support small business!

Grab some friends, load up on pumpkin spice lattes, and head to Downtown Boulder to finish (or start) your holiday shopping. There's something for everyone here, even the guys. Not in Boulder? It's well worth the trip for you out-of-towners. What's better than the perfect gift with a handmade touch?

Tele-Monster



Young people in France watching television, 1954, by Anonyme



















(Be prepared: This post really has nothing to do with anything local.)

So we like to watch a little TV at our house. It's not the cool thing to do, but I sure do like it. I've heard it suggested that people in Boulder don't have TV's just so they can tell you about how they don't have a TV. This is totally true. I even brag about the days when I didn't have TV. Although the truth is that I couldn't afford it. It wasn't that I was so far above having cable, my roommates and I were just too broke.

We dig the crime dramas at our house - Castle, Law & Order, Blue Bloods. Sometimes the TV gets stuck on Food Network - Restaurant: Impossible, Chopped, Triple D. You really can't beat Saturday and Sunday morning HGTV (Yard Crashers!). And of course, there's my own guilty pleasure Gossip Girl.

Jason suggested we schedule a TV-free evening. I'd been thinking about this as well. And to be honest, we're both a little nervous. We'll make dinner and eat it at the dining room table. Do people do that?

I'd love to hear how your family manages a TV-free evening. (And I'd also like to hear about your favorite shows!) Please share!

Kale

Lovely edible container from yougrowgirl.com

So I'm a little hungry right now, and I'm dreaming of kale chips. Seriously. We don't have any kale, but I'm hoping my luck will turn with tomorrow's CSA pick up.

Kale is great so many ways. It's great raw in a salad, in soups, and as baked chips. Here's the best (easy!) recipe for kale chips. This is possibly the best food ever...

You'll need:

• Kale - Use as much as you want. It will cook down A LOT.
• Oil - We like a light mix of Peanut and Sesame. Olive oil is great, too.
• Sea salt
• Fresh ground pepper
• An oven, baking sheet, and parchment paper (optional)

Directions:

1. Preheat oven to 425 F.
2. Wash, chop, and salad spin the kale. I discard the less-leafy parts of the stem.
3. Pour on a tiny bit of oil - less is more. Add salt and pepper to taste. Toss to coat evenly.
4. Spread kale in a single layer on a baking sheet. Line baking sheet with parchment paper first of you like.
5. Bake for 4 minutes. Pull out the baking sheet and toss the kale around a bit. Finish baking for about 3 minutes. Your cook time with depend on the type of kale you have. Bake until thin and crispy.

Happy eating!

Etsy Love

We all know and love Etsy, but did you know they have a "Shop Local" option? Find the link on the Etsy.com home page, or go here to type in your city or state.

I'm digging this table, this print, and these sweet mugs.

Check out the Denver shop vital for the pint glasses above and lots more!

Locawhat?

Turkeys at the 63rd Street Farm

Locavore is a term that has been around for decades but has recently gained popularity. The basic idea is that a locavore eats mostly (if not all) food from a 100 mile radius (or more) from home. However you choose to define it, a locavore is someone who makes an effort to understand where their food is coming from, and the effect that has on nutrition, the economy, their community, and the environment.

Not sure where to start your locavore journey? There are may ways to incorporate locavore values into your diet. Here are some ideas adapted from the Locavore Network:

1. Read Animal, Vegetable, Miracle by Barbara Kingsolver. It's the most amazing, inspiring book. You may just drop what you're doing and head out to start a farm. It's the story of her family's movement back to the land, and back to their food. They grow tomatoes and raise turkeys and get to know the neighbors.  This book will fill up your heart, and remind you that packaged/processed/anonymous food is not the only way. Barbara writes, "And I refused to believe a fuel-driven food industry was the only hand that could feed my family. It felt good to be right about that."
2. Decide what "local" means to you. It could be your city, your county, your state, or multi-state region. Maybe you include one local ingredient per meal, or maybe your whole meal is local. The most important thing is to make this sustainable for your family.
3. Check out your local Farmers' Markets. Some of you might even be lucky to have a market that runs year round. Talk to the vendors and ask what's in season and what's coming soon. They can also tell you if they have a farm stand at a different location where you can purchase produce and meat at different times during the week.
4. Go ahead and start a conversation with those nice folks who work in your grocery store. Ask questions about where the food comes from. Let them know that local is important to you. This is especially effective at the smaller locally owned stores. (Note: They're not a locally owned store, but Whole Foods has lots of great local meat. They can always tell you where it comes from, and the best days to come in for certain items!)
5. Join a CSA. Although the idea has been around for decades, CSA (community-supported agriculture) farms seem to be popping up like crazy lately. You purchase a CSA share at the beginning of the growing season, and when the harvest begins you get to pick up your share of produce every week. Our CSA farm also sells eggs, meat, local wine, and other local goodies at the pick-up every week. You get to know your farmer and you get to know your food.
6. Eat out! More and more restaurants are including local produce, meats, and cheeses on their menus. Support these restaurants and let them know you appreciate their participation in local agriculture.
7. Plant a garden.  Whether you have acres or just a small window box, grow something. Veggies and herbs ALWAYS taste better when you've grown them yourself.
8. Preserve the bounty. Can, freeze, or dry produce to keep it through the winter. I'm fortunate to have a husband who cans tomatoes. I can't tell you how good a bowl of homemade tomato soup tastes on a cold winter evening. In case you don't have a handsome man who cans veggies hanging around your house, many local rec centers and continuing ed programs have canning/preserving classes.

And if you need another reason to explore a locavore diet, just take a look at this Huffington Post article on GMO's.

I'd love to know how you incorporate locavore living into your life. Please share!

Plenty: An Introduction to Living Local

Plenty: Where it all began.

If you haven't already read Plenty: One Man, One Woman, and a Raucous Year of Eating Locally, you should do so as soon as possible. It's the true story of this lovely couple in Vancouver who commits to a year of eating within 100 miles of home.

Jason (my husband) and I decided to take on a modified version of this challenge. We called it the "Colorado Challenge." We committed to eating only food from Colorado for the term of our local Farmers Market. We began in April 2012, and planned to continue through November. The only exceptions to local food were 1) the food already in our pantry, 2) unsolicited gifts of food, and 3) the rare professional or social invitations out to coffee or a meal when it would be too weird to decline. All other food must be entirely from Colorado - ALL ingredients.

Long story short, we didn't make it to November. The Challenge turned out to be very labor intensive. We made it through 3-4 months before calling it a day. We discovered lots of great local resources, and learned a lot about eating seasonally. In future posts, we will share stories, recipes, and lessons learned during the Colorado Challenge.

The Challenge really fueled our passion for living locally - eating seasonally, buying from locally owned business when possible, making connections within the community, etc.  In this blog, will I will share recipes for eating seasonally, food discussion, local buiness features, and guests posts from around our Front Range community. This is a place for ideas, love, and making connections. I look forward to sharing many of things I love from our community, as well as many adventures yet to come.  Happy reading!

xo,
Meghan

P.S. We're still under contruction. Please check back for a new look and lots of new posts!