Stone Soup -cooking from the garden, whatever the season

Garden in July 026
I’m afraid I’m quite boring in my use of spices, although most of the spices I use come straight from the garden. My husband and kids don’t like spicy food much or strange herbs, even curries. So my standby is a good base of fresh veggies, whatever is currently growing, plus an onion usually parsley or celery. Lately I love the herb sage especially with Chicken, Rabbit or pork. Thyme, oregano, rosemary, chives usually always fresh from the garden or ones I dried from the garden. I’m not exotic in my spice choices but it makes good home cooked food.
chard 4
Today I’m making a soup, we’ve had a week of lot’s of sickness going around, finished with me, the nursemaid getting the flu. Soup sounds really good to all of us.

My soup base today-varies with season
1 lg. onion diced
green garlic from the garden 5-6 sliced well into the green
carrots a large bunch from the garden-diced
1 lg. parsnip scrubbed- diced
parsley, stems and all-when it’s fresh the stems are delicious-1 large bunch minced
1 bunch of fresh thyme chopped
dried sage a lg. pinch
salt and pepper to taste

I always saute veggies first in my trusty cast iron skillet before adding to the soup pot
saute in 3/4 cube of butter (yes, this is a lot, you can use less, but adds lot’s of flavor)
First I add in the onions while I’m prepping the other veggies, then the garlic and the carrots, parsnip, thyme -after a saute and the onions are translucent add to soup pot

Add water- today I’m making chicken soup with either potatoes or barley or if I felt better some home made noodles. So I’ll add the organic, washed chicken- without innards- plus whatever else I’m putting in the soup
Bring to a slight boil, turn down to a simmer cook one hour, never let it boil! Take out the chicken, let it cool and take the meat off the bones. Add it back into soup- adjust seasonings. I’m going to add a large bunch of swiss chard at this point, Reheat to serving temp.

Summer canning

Summer canning


You could have also made cauliflower soup this way- pureeing the base with the potatoes. Or crispy bacon, clams and cream for clam chowder.
Or add in beef stock or wine( instead of water) and chunks of browned, floured meat for a stew. Or tomatoes sauce(instead of water), cooked white beans and sausage .

I love to cook food from our garden. You have to be creative to use what’s in season and make substitutions for recipes. But have fun with imagining what you can make. Then try to figure out how to make it from ingredients at hand. Don’t forget the bread with the soup !
IMG_0038

This entry was posted in Cooking, Farming, Organic Gardening, Self sustainability, Vegetable Gardening. Bookmark the permalink.

One Response to Stone Soup -cooking from the garden, whatever the season

  1. Jann Littleton says:

    yummy soups Katie, I made chicken noodle today, I love soups. Can’t wait until my garden produces root veges, right now just greens but they are so good. You and Roseman Creek Ranch are such inspirations. Nameste dear sister I love you all.

Comments are closed.