I love to garden and eat what I grow there. I got started in the kitchen early, learning to cook creatively at the apron strings of my Mother, and I have never stopped.
Yummy, and good for you!
My seed orders have arrived and I am anxious to start planting.
My daily walk to the garden plot reveals that everything is still pretty wet however, what to my wondering eyes does appear but overwintered curly kale. My potatoes have overwintered well also, so I am thinking after 8 hours of pruning grapes a big bowl of Kale and Potato Soup will be the order of the day .
I have a great sense of satisfaction knowing most of the
ingredients in this simple, satisfying soup come from our farm proving that even in March it is possible to eat locally!
Kale and Potato Soup
1 tbsp oil
1 cup onion, chopped
6 cloves garlic, sliced
1 bay leaf
½ tsp hot chili peppers
1 tsp salt
7 cups water (the flavours are strong so water is fine)
1 bunch Kale
4 potatoes
1 tbsp red wine vinegar
1. Saute onions, garlic, bay, chilies & salt for 5 minutes
2. Scrub potatoes and cut into 1 inch cube; add to garlic and onions;
3. Remove kale from stalks; tear into 2” pieces and wash well;
4. Add one cup water to pot and cook for 5 minutes;
5. Add kale. Put lid on and steam for 5 minutes.
6. Add remaining 6 cups of water and cook for 30 minutes more.
Puree 2 cups of the soup for a smoother background.
Add vinegar to finish.
Yummy, AND GOOD 4 YOU!
Vinegartart 