Harvest Vegetable Soup
- At October 8, 2009
- By megan
- In BBQ Sauce, Broccoli, carrot, cauliflower, Corn, Peppers, Soup, sweet potato, vegan
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So fresh. So good. So flavorful. Soups usually aren’t this delicious, in my opinion, and it is all due to these fresh, local, seasonal, and organic ingredients.
In a large pot, I combined the following ingredients and cooked for 40 minutes:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 quart veggie stock
- 3 or more quarts water
- sweet potatoes, peeled, cubed
- carrots, peeled, chopped
- corn (fresh from the cob, husked, boiled, shaved from the cob)
- green pepper, chopped
- broccoli, chunks
- cauliflower, chunks
- 2 TB Grumpy’s Private Reserve Black Label BBQ Sauce
For such a simple soup, it took more than 2 hours to prepare. I husked 12 ears of corn, peeled and cubed 2 pounds of yams, and almost 3 pounds of carrots. I made a lot of soup and froze some for later. You could add more or less of each ingredient according to your own tastes. The flavors of these fresh ingredients really stood out, which is why I only added a small amount of BBQ sauce for a little spice.
An Afternoon at Ollin Farms
- At October 6, 2009
- By megan
- In Eggs, Ollin Farms
- 0
Mark, from Ollin Farms feeds his egg-laying hens some arugula left over from the day before. Great eggs come from well fed, free-to-roam birds.
Farm Fresh Corn Salad
- At October 1, 2009
- By megan
- In Corn, Ollin Farms, Peppers, salad, tomatoes
- 0
This is literally a farm-to-table corn salsa. Every ingredient (except for olive oil, vinegar, salt, pepper) came fresh from the Boulder Farmers Market.
Ingredients:
- 4 ears of corn, husked
- 2 peppers
- 1 small walla-walla onion (use a vidalia onion or even a yellow onion if there is no sweet onion at your local market)
- 1 pint grape tomatoes (I love buying mine from Ollin Farms)
- 2 TB olive oil
- 1 TB cider vinegar
- pinch of sea salt
- freshly ground black pepper
Bring a large pot of water to a boil, add a pinch of salt, and boil the corn for 2 minutes. Remove from the water and let them cool so you can touch them.
Meanwhile, slice the pepper and onion, toss in a little olive oil, and grill for 5 minutes or so until fragrant and the onion is browned. Remove from heat and allow to cool.
Slice the grape tomatoes in half.
With a sharp knife, pointing away from you, slice the corn off of the cob and into a large bowl. Add the tomatoes. Next, coarsely chop the grilled peppers and onion, and add to the corn tomato mixture. Drizzle with olive oil and vinegar, and salt and pepper to taste. Simple and delicious.
Tangy Tomatillo Guacamole
Tomatillos are all over the farmers market right now and they really compliment guacamole. Here’s a simple recipe.
Ingredients:
- Avocado (how much guac do you want? I usually use 1-2, so plan on 2 for this recipe and scale it up if you need a big vat of guacamole)
- 3-4 tomatillos
- 1 clove garlic, minced
- 1 jalapeño, finely chopped (use the seeds if you like spice)
- pinch of sea salt
- freshly ground black pepper to taste
- Aleppo pepper from Savory Spice Shop – you could substitute this with crushed red pepper flakes
- juice from 1/2 lime
Scoop out your avocados and start to mash them. Peel the papery-leaf off of the tomatillos, wash them, and coarsely chop into small pieces. Then add all of the ingredients, one-by-one, mixing them along the way. Enjoy.
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