good, but. . .

The kale soup was good, but probably not a keeper. I am on the hunt for a regular recipe with dark leafy greens for the family, other than spinach, which we eat all the time.This soup was tweaked a bit by me--I added nutmeg and blended it. It made the texture a bit chewy, but there was no way my family was going to eat big pieces of wilted greens. I think I would have liked it better unblended. It tasted good, but the curry flavor and the pungent greens made the whole vibe a bit swampy. It would have been an excellent dish for a highfalutin turtle.

here's the recipe, it's from New Seasons:

Oregon Kale and Chickpea Soup
1 medium onion, chopped 2 garlic cloves, minced 1 bay leaf 2 tsp. salt 1/2 tsp. black pepper 2 tsp. white pepper 2 Tbls. olive oil 1 large potato, peeled and cubed,1/2” size 1 pound kale, stems/center ribs removed and finely chopped 4 cups vegetable broth 1 tsp. curry powder 1 (14oz) can chickpeas (garbanzo beans), rinsed & drained Directions Cook onion, garlic, bay leaf, salt, black pepper and white pepper in the olive oil in a large pot, stirring frequently, until onion and garlic are soft and start to brown. Add potato, kale, broth and curry powder and cook, covered, until potatoes are tender (about 8-10 minutes). Reduce heat to low and add chickpeas.  Simmer for an additional 10 minutes.  Discard bay leaf and serve

On the cooking front, there was an article by Leslie Cole in The Oregonian FOODday section that rocked my world this summer. It featured Laura Ohm, and she describes her methods for using up large quantities of fresh produce and having it last all year. Laura uses quick freezing and small patch canning techniques that are easy and fast and have really opened up a whole way of saving fresh food for me. Here's the first article and here's two more recipes she shares.

I officially am not going to get an apron for Tie One On done this month. I have never missed one before, but dang it, I am going to now. So, I am going to extend the Local Pride theme another 2 months, because I would guess you all would appreciate the extra time, too. I will update Tie One On site accordingly when I get over there.