Big Soup from the Garden
The Dark Days of Winter Eat Local Challenge began Sunday, November 15 and goes through March 31, 2010. Basically the idea is to make at least one meal each week with 90% local, sustainable, organic, ethical ingredients. I’m trying to cook as close to home as possible using ingredients that come straight out of the Dirt to Dinner garden.
This weekend, to get warmed up, I took a few small liberties with Alice Water’s “Winter Minestrone with Turnips, Potatoes, and Cabbage” recipe from The Art of Simple Food. But I like to think that Alice would approve. It was fresh, organic and as local as the front yard after all. Some friends came down from San Francisco, and the enthusiastic audience set the tone.
I had to improvise right from the start with the soffritto because I don’t have celery ready yet. Our celery started from last year’s seed is still tiny. What we do have a bit of in the Dirt to Dinner garden is gorgeous ‘Rainbow’ chard. We fought the leaf miners long and hard this year to get that chard, so I’m making the best of it. Not only did we add it to the “Massaged Kale Salad” the last time the group met, I also used it for the soup. I took two long beet-red stalks of chard and chopped them as I would have the celery and tossed them in with one of the last “White Globe” onions and a variety of carrots ranging from ‘Yellowstone’ to ‘Purple Dragon’ which I snuck out of our carrot Fort Knox as thinnings. When the soffritto had colored nicely, I tossed in garlic, a handful of fresh thyme & some dried Italian parsley that we had growing all over in the spring.
Then I added a pound of ‘Tokyo Market’ turnips, with the greens, the leftover chard leaves, a handful of last tomatoes from a volunteer plant out back, a couple handfuls of our ‘All Blue’ potatoes and sliced up rings of two small leeks. The turnips have been growing in a low bed in the front garden for about six weeks now and they are wonderful. Germination rates have been amazing for this variety and they are small, sweet, tender turnips that even the kids eat happily. The leeks are slow growing and much thinner than I had hoped but they still taste good and the kids often prefer them to onions. The ‘All Blues’ are a story all their own!
The night before I had soaked some of the drying beans we grew this summer with kombu and toward the end of cooking, I added in about 3 cups of these along with the softened piece of kombu. All of this was topped off with a head of chopped Chinese Cabbage pulled from the garden and thoroughly rinsed to remove the slugs hiding in many of the leaf folds.
The bowls of soup were finished off with a splash of nice olive oil and a heaping spoonful of, admittedly not local, Parmesan. I could have finished them with homemade/homegrown pesto, but the cheese was a lovely addition. If you know how I can get some made within 100 miles, I’d love to try it.











The pea seed carrier competition was on. Everyone worked hard to make seed carriers that could float on water for 5 minutes, move 2 feet horizontally on their own, and fly from the top of the play structure. A popular creation idea for floating seeds was to press peas into Styrofoam balls, and then release them into the competition buckets. Movement and flight were typically accomplished simultaneously with one creation serving two purposes. Many participants’ creations were balloons filled with air , but left untied, so the seeds could easily release. To disperse the peas, people let their creations fly from the top of the play structure. Others let their balloons explode, enabling their seeds to disperse with a blast.
In the kitchen, kids were making seedy granola. Nuts, seeds, dried fruit (but not raisins fortunately enough!), and maple syrup were combined and baked. As a result, many of us are enjoying delicious homemade granola for breakfast and snacks this week.
Juli was also cooking up a storm, along with some other parents. Lunch was a spicy pasta with veggies in it and cheese on top. Tomatoes and peppers had to be harvested to make the sauce. Fortunately, we had learned a whole lot about pepper seeds earlier in the morning, thanks to S. Almost as soon as she arrived, she began counting pepper seeds. She estimated that the pepper plant in the backyard has 852 seeds on it, using the seeds of one pepper and some multiplication. However many seeds it has, it sure made for a delicious lunch!
Pasta wasn’t the only grain product to rule the day. Actually, the official grain of the day was amaranth, a grain domesticated in Central America. The Aztecs called it Huautli. Mackenzie boiled some up, giving us honey to drizzle over it.
And if you think the day was just about seeds and grains, then you didn’t notice the dead tomato plant removal going on at the back of the garden just after lunch. Because of a lot of cutting, pulling, and hauling, the big pink wheelbarrow was filled with the stalks of summer’s tomato crop. The bed is now ready for winter’s spinach. If anybody has any spinach salad recipes, we should be ready to sample them in a couple of months.