Author Archives: Farmer Deb

Potato Kale Soup

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Potato Kale Soup

potato kale soupThis hearty soup is full of those end-of-the-season ingredients that can withstand a little chill in the garden. Add a little bread or biscuits on the side and you'll have a stick-to-your-ribs meal that's healthy and satisfying. This also freezes really well.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 2 quarts

Ingredients

  • 1 lb Kielbasa Sausage cut into 1/2" slices and halved
  • 2-3 tbsp olive oil
  • 2 cups leek whites washed and chopped into 1" pieces
  • 2 ribs celery chopped
  • 2-3 cloves garlic minced
  • 2 russet potatoes cubed
  • 8 kale leaves stems removed and chopped
  • 1 tsp fresh thyme minced
  • 2 bay leaves
  • 2 tbsp sage chopped
  • 2 quarts chicken stock
  • salt & pepper to taste
  • 1/2 cup cream, half&half or milk kefir (optional)

Instructions

  • Brown sliced kielbasa in olive oil; add leeks and garlic and sauté until softened (about 10 minutes).
  • Add kale, celery, potatoes, herbs and stock. Cover and simmer until potatoes soften, about 30 minutes. Flavor with salt and pepper.
  • If adding the dairy, wait until ready to serve, then stir dairy into the soup and serve.

Lacto Fermented Garlic Dill Pickles

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Pickles, Lacto Fermented Garlic Dill

These are fermented but also call for some vinegar. They are crunchy and delicious with a tang that will wake up your mouth. Fresh young pickling cucumbers are the best—look for very green, firm cukes with lots of bumps. These will be nice and crisp and the seeds small & undeveloped.
Grape leaves are optional but they have an ingredient (tannin) that will help keep the pickles crisp.
Prep Time30 minutes
5 days
Course: Side Dish
Cuisine: American
Keyword: fermented pickles
Servings: 1 quart

Ingredients

Main Ingredients

  • 5-6 medium pickling cucumbers
  • 2 cloves garlic chopped coarsely
  • 1 sprig thyme
  • 1 sprig oregano
  • 1 leaf bay
  • 1 bunch dill
  • 3-4 grape leaves optional
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes

Brine Ingredients

  • 1-2 tsp turmeric powder
  • 1-2 tbsp sea salt (I prefer 1 rounded tbsp)
  • 1-1/2 c water (filtered preferable)
  • 1/2 c raw cider vinegar

Instructions

  • Wash the cucumbers, but don’t scrub them (you want to leave some lactobacillus bacteria on them) and rub off any spines.
  • Trim about 1/8 inch off the blossom end of the cucumbers. This removes an enzyme that can make your pickles limp. I also usually cut the cucumbers into halves or quarters so they fit together better in the jar.
  • Put the Main Ingredients in a 1 quart largemouth canning jar and then pack cucumbers in as tightly as possible (try not to bruise them in the process).
  • Mix the brine ingredients together in a bowl and then pour the mixture into the jar to cover the cucumbers completely, leaving about 1/2 inch headspace.
  • Cover with a canning jar lid and band, write the date or day on the jar (a Sharpie works), place the jar in a bowl (to catch any overflow or leakage on the days the jar is inverted) and once a day, for a week, flip the jar over to redistribute the spices that will tend to settle to the bottom.
  • After a week, keep the jar in the refrigerator. Enjoy!

Notes

The original recipe said these would keep for a month in the refrigerator, but I have some that are several months old and they are just as crispy and delicious as they started out. Remember that with ANY fermented vegetables, if they look or smell bad or appear slimy, don’t eat them!

Cottage Bean Soup

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cottage bean soupThis is a healthy and hearty soup loaded with flavor. If you soak (sprout) the beans for 8-24 hours before cooking they will be easier on your stomach and more nutritious (enzyme and antioxident rich). The soup thickens and tastes even better the next day and freezes very well.

P.S. This goes great with einkorn kefir (buttermilk) biscuits.

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Cottage Bean Soup

This is a healthy and hearty soup that's loaded with flavor. If you soak (sprout) the beans in filtered water for 8-24 hours before cooking they will be easier to digest and more nutritious (enzyme and anti-oxident rich). The soup thickens and tastes even better the next day and freezes very well.
Prep Time45 minutes
Cook Time3 hours
Total Time11 hours 45 minutes
Servings: 3 quarts

Ingredients

  • 1.5 to 2 cups mixed beans/legumes/barley Soak for 8-24 hours before cooking
  • 3 quarts chicken stock or broth
  • 1 whole bay leaf
  • 1 ham steak diced
  • 1 large carrot diced
  • 1 medium onion diced
  • 4 oz green chilis Can use canned, fresh is better.
  • 16 oz stewed tomatoes
  • salt & pepper to taste

Instructions

  • Cover bean mix with filtered water and soak over night or up to 24 hours. Drain and rinse.
  • In a large soup pot, add bean mix, stock and the bay leaf. Simmer until beans are tender (2-3 hours, depending on how long you soaked them first).
  • Add remaining ingredients and cook until vegetables are tender and soup is desired consistency. Add salt & pepper to taste. Enjoy!