What's Growing in the Garden Now

Spinach 

Fava Beans

Leeks

Catnip

Sorrell

Garlic

Not pictured, but growing strong: multiplier onions, regular onions, and various perennial herbs.

Soup Season

When the air starts feeling cold, I start thinking about making soup and baking things. It feels biological, but I'm sure it must be at least partly socialized. Either way, when Fall comes, I make soup.

Right now on the stove is simmering a pot of one of my all time favorite soups: potato leek with sorrel.

At left: a variety of potatoes from the farmers market.








The sorrel is fresh from the garden, the potatoes and leeks are from the farmers market this week. The only other ingredients are butter, water, milk and/or half and half, salt and pepper. And that is quite perfectly enough. You can add some thyme if you want -- it's delicious with or without. I like to use a variety of varieties of potatoes, because it looks more interesting but also because I think it makes for a more complex taste.

Here's how to make the soup:

1. Melt 4 Tbs butter in a soup pot.
2. Chop a bunch of leeks. The proportions are very flexible, so you can use 5, 6, 8, 10 leeks-- whatever you feel like! But do use only the white and light green parts.
3. Saute the leeks in the butter with some salt and pepper.
4. Chop a bunch of potatoes -- at least 6 or 8.
   
5. After a few minutes, add potatoes to the leeks and butter. Add a little more salt and pepper.
6. Add a little water to keep the potatoes from sticking to the bottom of the pot.
7. Chop the sorrel, and after the potatoes have cooked for a few minutes, throw the sorrel into the pot.
8. Cook while stirring for a few more minutes until the sorrel is wilted and everything looks good and juicy. If you want at this point, you can add some fresh or dried thyme.
   
9. Add a couple/few of cups of water and bring to a boil.
10. Simmer until potatoes are soft.
11. Add about a cup of milk and throw in some half and half or cream too if you have some on hand and like a richer taste. Taste the soup and add salt and pepper to taste. But don't overdo it because the flavors of the potatoes, leeks, and sorrel are so good all by themselves!
    
12. Serve hot with chunky bread and red wine. Go ahead and top with sour cream just to complete the dairy overload. Sprigs of fresh thyme make a nice fancy garnish.
    

It's so good. Such simple ingredients, all in-season and local, and perfect for Fall.

Enjoy!

Pesto, pesto, rah rah rah

On the lookout for ways to preserve food as the tidal wave of vegetables continues, I was inspired this morning by Jeff Ashton's musings on pesto in his book The 12- Month Gardener.

Jeff lives somewhere around here and I've taken his classes at the Organic Growers School. I credit him with a lot of what I know about raised beds and season extension. Christopher recently invested in a used copy of the The 12- Month Gardener to help with planning our fall garden, and as I was skimming around in it I noticed an interesting sidebar about making pesto out of unconventional vegetables. At the mention of beet greens, my eyes lit up.

We grew "Bulls Blood" beets this year, a heirloom variety with a deep, dark red leafy top. I love to eat the luscious red leaves, which seem just packed with pure vegetable nutrition and taste strong and hearty. But lately I can't eat them fast enough to keep up with the garden. I'm fermenting the beet roots, but I'd been wondering how to put away the greens without cooking the good nutritional juju out of them. Aha! Beet green pesto preserves the greens raw, with all of the nutritional value intact, and the fact that the leaves are all holey and not aesthetically pleasing after a season of insect snacking doesn't matter after they are food-processed into pestodom.

My previous pesto-making endeavors have been limited to variations on the traditional basil standard. But after the Jeff Ashton tip and on the heels of savoring the purslane pesto that Alan made last week I leapt with gusto into the world of unconventional pestos.

I made 4 different batches one morning last week -- 3 with various combinations of sorrel, beet greens, and Magenta Spreen lambsquarters (above is one gorgeous volunteer plant in the garden, re-seeded from last year) and 1 with a bunch of "sundried" tomatoes from our dehydrating adventures and basil from the garden.

My tasters tell me that the sundried tomato/basil one is the best, but I am partial to a pink pesto that's heavy on the dark red beet greens and bright pink lambsquarters.

Here's an approximate recipe:

• Beet leaves/tops
• Lambsquarters (wild green or cultivated Magenta Spreen)
• French sorrel
• Flat leaf parsley
• Sunflower seeds
• Olive oil
• Salt
• Peeled garlic cloves
• Lemon juice
• A little water if necessary to make the food processor swirl

These can be combined in an almost infinite variety of proportions. I used somewhere in the neighborhood of 1 cup of sunflower seeds, 1/2 cup olive oil and 1/4 cup lemon juice for every batch, along with 5 or 6 cloves of garlic and greens to fill up the rest of the food processor. You can skip the lemon juice if you add a lot of sorrel, since it's super lemony.

Which reminds me to sing the praises of sorrel. It's perennial. It's easy. It's très gourmet. It's beautiful in the garden from the time it first appears in the spring to its tall, flowering peak. And it tastes so good! I can't say enough good things about it, really. Sorrel, how do I love you? Let me count the ways. I like it in salads, as a cooked green, in soups, and today I learned it's fabulous in pesto too.

Here's some in our garden (above).

In any case, viva el pesto!