It is November and we are still harvesting more veggies than we can eat, process, preserve and dry.
And every evening is a culinary adventure with dozens of delectible choices.
Our approach to creating dishes from our kitchen garden can be summed up in one word: Simplify.
A great friend and mentor of mine, Kay Hoppock, once said to me "Bob, nothing you ever do will simplify your life". For the most part, that has turned out to be true, with rare exceptions that prove the rule. One of those exceptions is an approach to cooking that includes wonderful recipes with a maximum of 5 ingredients.
Today I walked out to my garden beds and picked leeks, potatos and garlic. I decided to try out my "5 ingredient" rule and whip up some potato/leek soup, but right off I could see I would need some adjustments. How about 5 ingredients not counting staples - salt, pepper, butter (or olive oil) and garlic?
That would mean in addition to the leeks and potatoes, I would only need heavy cream and chives. I went with it and turned out a spectacular fall soup.
To go along with it, I picked an incredible fresh salad including lettuce, cilantro, dill, sage, mint and garlic chives which were abundant. Yum. Oops. 6 ingredients!
Nov 8, 2021
