Tag Archives: Carrot

Grow vegetables for soup

I’m fanning through the seed catalogs, looking for seed that will eventually become my favorite dishes. Such as gazpacho, ratatouille or tabouli.

I seldom use a recipe without tweaking it a little. This is The Cook’s Garden’s recipe for Vegetable Soup. I am sharing the recipe with you because I like the idea of harvesting all these beautiful vegetables from my garden. It is on their website along with many other tried and true recipes for your garden bounty.
Add a can of chick peas or any vegetable you like and skip the ones you don’t.

Vegetable Soup

The idea, which you can see as you read the ingredients in the following link, is to grow your own soup vegetables and harvest, store or preserve your very own veggies. Your hard work will be rewarded by your delicious home garden medly.

Ingredients: Click here for the list of ingredients: Ingredients For Vegetable Soup. The herbs in this recipe (garlic, bay and basil) are merely suggestions for an herb gardener. Add many more herbs if desired. (Click here for the full recipe: Vegetable Soup.)

Directions: To prepare this soup, saute cut meat, minced garlic, onions and chopped celery in olive oil and add cup of stock as ingredients cook. Transfer ingredients to a large soup pot and add remaining ingredients. Cook under low heat for many hours. (You can fork test the vegetables for tenderness.) Soup can be thickened easily by using cornstarch or pre-sifted flour. When serving, remove bay leaves. Leftovers are a bonus. A quart of this soup in your freezer is a perfect too-tired-to-cook meal that is much more tempting than fast-food.
Vegetable soup is a medley of your garden.
Make some version of this as your signature soup.
Photo courtesy
The Cook’s Garden

My Tweaks: Right before that last hour of cooking, take out enough soup to fill a container and freeze for later. Potatoes and carrots should not be completely cooked through; they will finish cooking when you reheat the soup. Season this portion of the vegetable soup with herbs when you reheat. Herbs are also best added during the last hour of cooking. Add a salt-free, all-purpose combination of bouquet garni. Bouquet garni, it is a traditional French herb combination of savory, rosemary, thyme, oregano dill, marjoram sage and tarragon. If you are unfamiliar with this herb combination, only add a teaspoon to your soup. With this big batch of vegetables, I would probably start with a tablespoon of bouquet garni, or a similar combination of these individual herbs. Also, you can skip the beef or chicken if you like. The Cook’s Garden has several great recipes on their website that will showcase your vegetable harvest at its very best.
Broccoli romanesco is the color of broccoli and has the texture of cauliflower.
Photo courtesy The Cook’s Garden

At first, I was drawn to The Cook’s Garden catalog by their broccoli romanesco. This vegetable is an heirloom that has been around a long time but is new to me. I try something new in my garden every year, and this year I chose broccoli romanesco.

I found broccoli romanesco seeds at The Cook’s GardenTerritorial Seed CompanySeed Savers and several other seed sources. Although broccoli and cauliflower have always been a challenge, I’m going to give it a try this spring.

Potatoes and carrots

Potatoes and Carrots stew on this:

Both varieties are beautiful. and they are just the right size to make potato salad and roasting with meats and vegetables.

Seeds of change says, ” A 2 lb. order will plant approximately 20 row feet and yield about 15–20 lbs. of potatoes.”

I grew two kinds of potatoes.

Red Sangre Potatoes, Solanum tuberosum, Tender Annual – It is red-skinned with pure white flesh, and can be harvested early for abundant amounts of round, medium-sized tubers that are best prepared as creamed potatoes. Stores well. Maturity: Early-mid season 90-100 days. A 2 pound order of seed potatoes will plant 20 row feet and yields 15-20 pounds.

And, German Butterball, Solanum tuberosum, family Solanaceae First place winner in Rodale’s Organic Gardening “Taste Off.” A good choice for roasting, frying and mashed potatoes. Russeted skin and buttery yellow flesh. One of our favorite all-purpose potato. Excellent for long-term storage. 100-120 days. German Butterball were the big producers of the two, but both varieties under produced according to seeds of change predictions.This is their photo. I’ll have time to weigh and replace the photos tomorrow or the next day. I am not holding the Seeds of Change potatoes as guilty. Potatoes haven’t been sorted and weighed they are out in the shady yard curing. There will be one more taste test and potato evaluation. But, for now I just wanted to let you know that there was little disease. They might have produced more heavily with more rain and a bit more compost. Who is to say? More later with my own photos.

Potato History:

Used by the Andean Indians for at least 2,000 years before the Spanish Conquest, the potato was introduced to Europe by the mid-16th century, and reputedly to England by the explorer Walter Raleigh. (Genus Solanum tuberosum, family Solanaceae.)

An obligatory lecture:

In Ireland, the potato famine of 1845, caused by a parasitic fungus, resulted in many thousands of deaths from starvation, and led to large-scale emigration to the USA. This is why you should always grow certified organic potatoes.

I’m telling two tales today, potatoes and carrots because this was my work out yesterday.

These are pale carrots I thinned and pulled to early. I though growing them in the light soils mix in the felt container, I was sure to have straight and beautiful rainbow and purple haze carrots. The squirrel kept digging the seeds up. So I grew the felt container under the wire basket you see in the back ground. I see that though the carrots are not nearly as log as the container is deep, they since the bottom and have started to ball up on the end.

They are not ready to be harvested, but it was good that I could this these few carrots. I might try this method again with the chorter carrot next year.

I tried two methods of growing potatoes. Some in raised beds. And these in the cloth containers. I was disappointed in the harvest amount, but it sure was easy harvesting – dump the soil upside sown and your potatoes spill out with the soil. They grew at about the same rate and were ready to harvest when the raised be potatoes were ready to harvest.
The taste rest and keeping ability will be another test, but for now, I believe I’ll try the German Butterball again next year.

Related Posts Plugin for WordPress, Blogger...