Easy Veggie Soup…and Why It’s a Tough Time to be a Locavore

Finished Vegetable SoupI haven’t been posting many recipes lately.  It’s a tough time of year to be a locavore in my part of the world.  There is still snow on my lawn, and just last week the temperature dipped as low as -18 C with the wind chill (not average for this time of year, but definitely within the range of normal).  The first stalks of asparagus haven’t yet been harvested and greenhouse tomatoes are still a ways away.  I just used the last jar of tomatoes I canned in the fall and the salsa is almost at its end as well.  I can only subsist on maple syrup, freezer burnt pesto and stockpiled soups and chilis for so long, so I have been buying out of season produce more often.  It would be logical to assume the dead of winter is the toughest time to be a locavore, but in reality I find this time of year the worst! Continue reading

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Cauliflower and Potato Soup with Bacon

Bowl of cauliflower soupThis soup was easy to make and a nice change for a week night meal.  I’m not normally a huge fan of cauliflower… I mean, it’s fine, but other than covered in cheese sauce (I’m a firm believer that everything really does taste better with cheese) I find it bland and I run out of ideas to make it taste good.  We’ve been getting cauliflower fairly regularly lately through our CSA with Bryson Farms, so a new idea was in order.  I think roasting the cauliflower really adds a lot of flavour and pairs well with the bacon and potato. Continue reading

Beef and Tomato Stew with Beyond The Pale Beer Bread

Sliced Pink Fuzz beer breadI mentioned previously that I was craving meat (check out my previous post for a delicious burger recipe).  To further appease my craving, this beef stew from Williams Sonoma is so easy to make because it doesn’t require any broth or stock, just water and tomatoes to make the base, some vegetables, and of course, slow simmered tender beef, and you have a delicious, hearty stew made completely from scratch. Continue reading

Chicken Soup from Scratch

There are many different methods to make chicken soup.  On one end, you can use packaged broth and cook up chicken and vegetables right in the pot and have it ready in 30 minutes, and on the other the end you can start with a whole raw chicken, make the broth and then cook the soup.  The method I use most often and the one I am going to share today is closer to the second side of the scale. Continue reading