Cinthya Harris gave me the recipe for her mother’s pozole – a Mexican stew she says her family ate on special occasions that evokes celebrations. You can substitute pork or turkey for the chicken.
This is a terrific way to use leftover Thanksgiving turkey. The basic idea is to simmer the turkey carcass with some veggies to create a broth. Remove the turkey, add rice and some herbs and you've got homemade soup.
This recipe came to me from fellow gardener Chris Tidrick. He has been my guest at the Moss Mountain Farm Garden Home as part of my annual Garden2Blog event where I get to hang out with garden writers from around to country. Last year the folks I challenged the writers to send me a recipe made with cookware from Le Creuset. Chris selected a French oven and made this hearty kale and sausage stew.
Writer and photographer Chris Tidrick gardens in Illinois and shares his experiences on his blog From the Soil.
One of the greatest pleasures in winter is to slow down just a bit and enjoy some of those hot, savory dishes such as this hot garlic and lentil soup.
I love the changing rhythms of the seasons. One of my greatest pleasures in winter is to slow down and enjoy a hot, savory meal. A bowl of Garlic Lentil Soup is a delicious way to warm up those cold, crisp days. and it is so easy to make.
This creamy garlic and potato soup may not be the health tonic that "Four Thieves Vinegar" is, but it is certainly a savory meal for a cold winter's day.
Don’t use all your pumpkins for pie and Jack-o-lanterns. Save one for this savory pumpkin soup spiced with garlic, bay and thyme. The nice thing about this soup is it is made without cream.
I found this recipe on POPSUGAR.com and thought it would be a great way to use some of the New England Pie Pumpkins I had left over from fall decorating. I used heritage chicken raised at the Moss Mountain Garden Home, but any type will do.
In this soup recipe, sweet potatoes get some extra zip with hot peppers. Both vegetables are plentiful in late summer and fall.
One of the best ways to prepare homegrown tomatoes, cucumbers and peppers is gazpacho. It’s one of those dishes that really showcases the flavors of fresh vegetables. Plus all the ingredients grow together in the garden at the same time!
Everyone has their own take on gazpacho because it’s one of those soups that you can tailor to taste and what’s on hand. I received this version from Chef Josh Smith when he prepared the meal for the Tale of Two Farms Tomato Fest. Josh gives his gazpacho a little hint of sweet with fig preserves.
Learn how to grow the ingredients in this recipe on BonniePlants.com