Well, Auston and I both have colds. So in between the sneezing and the onslaught of snot, I did what any normal perfectly sane person would do. I bundled us both us, stashed the tissues in my bag and headed to the market. Hey, I figure I am doing everyone a favor by heading out with our colds. We’ll share our lovely germs, get you all sick while you are on vacation, and then you’ll be better by the time you need to go back to work. You can thank me later, moving on.
I live in Florida, several varieties of veggies are available fresh mostly year round. However, this year we have had some crazy cold weather and the farmers are all in a tizzy over losing 90% of their crops and we’ve been running our heat non-stop pretty much since November. So, the local markets are looking kind of sparse and I was really only able to pick up TRUE winter veggies. In case you were wondering (but if you weren’t you’re about to find out) winter veggies are yummy, nutrious, and most of all CHEAP this season. If you are reading this and thinking, “Hey, I wonder what my local winter veggies are?” , you can find that out here:
http://localfoods.about.com/od/searchbystate/State_Seasonal_Produce_Guides.htm
If you REALLY want to rescue your grocery bill, eat better, and support local farmers (instead of mega-corporations) plan at least ONE meal a week based on whats in season in your region. This week, since we are sick and broke (Christmas anyone?) winter veggie soup is on the menu! And, if you should happen to need another reason to love soup, heres one: Soup can help you lose weight! Especially soups that are broth or tomato based verses those that are cream based. A bowl of soup is a tasty, I mean easy, way to fill up before a main course since veggies are loaded with fiber and nutrients.
Avocados, Broccoli, Brussels, Carrots, Cabbage, Cauliflower, Celery, Corn, Cucumbers, Eggplant, Scallions, Leeks, Several types of Beans, Mushrooms, Onions, Peas, Potatoes, Tomatoes, and Zucchini are all on the list of the veggies that I currently can get locally grown. I realize that most people wont be able to get the same selection that I can, and that sucks. For you. You can adapt most of the recipes though to fit whatever veggies you can get.
So, here is what you’ve all been waiting for: Day One of Winter Soup!
Lindsy’s Ultra Awesome Squash, Leeks, and Apple Puree Slow Cooker Soup: (Yeah, say that three times fast…)
1 tart Apple, peeled and cubed
2 Leeks, washed very well, greens ends set aside - white bulbs chopped
1 5lb Squash of your choice. I prefer Acorn or Butternut.
2 dried Bay Leaves
1 tbsp Olive Oil
1/2 tsp Sea Salt
1/2 cup White Wine
4-6 cups Veggie Stock ( I used 4 tsps of VegBase or Better then Bullion in 4 cups of water)
3 tsps minced Garlic
1/8 cup Bragg’s or low sodium Soy Sauce
Wash the squash, slice in half and place on a baking sheet flesh side down. Bake at 350 for about an hour or until a fork can easily pierce the skin and slide through the squash. In the meantime add everything else into the crockpot and set to low. After the squash is done, add to the crockpot and cook again for another hour. Remove the bay leaves, transfer soup into a blender and blend until smooth. After pureed, pour back into the crockpot and set on low until you are ready to eat! Seriously, its that easy. I’ll often make a large batch of this soup, then pour into individual containers and freeze them for lunches. I even served this soup at our very fancy annual Christmas Eve Dinner party, topped with a tiny dollop of Creme Fraiche, which is NOT vegan, unless you make it yourself with Tofutti Sour Cream and a couple tbsps of Apple Cider Vinegar – but, thats not necessary, just a fancy little touch.
Squashy Goodness
