Vegetable Soup 

img_3086So, now that the weather is cooling down soup can be added to your menu planning rotation!  That’s great for me because I love soup.  On a cool crisp day, after being outside with your kids, or your animals, or even alone with nature it feels so satisfying to sit down to a steamy bowl of hearty soup.  As with most of my recipes, this is a guide to give you ideas and not a strict formula for soup success.  Although, with soup how could one go wrong?  Well, even though it’s hard to mess up soup, if you don’t add any salt, sometimes people complain, lol!  So, let me qualify…as long as it’s seasoned adequately, it’s hard to mess up soup.

This is a great way to use whatever is in season and whatever you have on hand.  In my bowl I used tomatoes, carrots, potatoes, onions and kale.  Oh, yeah…KALE!  It’s still a very fashionable vegetable and can boost your leafy green intake at any meal.  When chopped up small and cooked in the soup, the leaves just melt in your mouth.  I also added some rice to this vegetable soup to thicken it and make it more substantial for a stand alone meal.  You can start with a vegetable broth or just plain water, toss in your chopped vegetables and your dry rice.  Then bring to a boil and simmer until the potatoes and carrots are tender and the rice is nice and soft.  Then it’s time to add your favorite herbs (dry or fresh) and season with salt and pepper to taste.  Cook for another 5 minutes or so and then remove from the heat.

This soup features onions, carrots and kale from my Sage Mountain Farm CSA box, however you can use just about any veggie from our farm to create a delicious and satisfying soup for your Autumn enjoyment!

Steve’s Snack Bread

The inspiration for this bread comes to us from my husband, Steve. He wanted a yummy snack with chocolate chips. Now you know, I love to bake, love love love it!  I love getting dressed in an apron, I love using every bowl in the house, and I can’t help but envy the looks of admiration and adoration on the faces of those old black and white television families when the mother whips up some delicious treat. Yeah, June Cleaver here I come… Anyway, this quick bread uses healthy ingredients, no fat, and a modern convenience, the blender.

Steve’s Snack Bread

Preheat oven to 350.


2 cups of oats

1/2 t baking soda

1/4 t salt

1T cinnamon

1 large apple, or two smaller ones

1 small zucchini (or a large one of those ball shaped summer squashes)

1t lemon juice

1t vanilla

1/2 c sugar

1/2 c chocolate chips


Place the first four ingredients into your blender(or food processor) and blend until finely ground like flour.  Put this dry mix into a bowl.  Next, place the chocolate chips into this dry mixture and stir to combine, then set this aside.  Trim your squash of it’s stem and end, then core your apple(s).  When presentation isn’t an issue I generally just cut chunks of the apple off of the core, leaving behind a long rectangular apple core.  Put the apple and squash into your blender and then add the remaining ingredients on the list.  Blend until smooth.  You should have “around” 2 cups of fragrant puree.

I use a silicone loaf pan, so no prep is needed.  If you are using a metal or glass loaf pan make sure that it is prepared ahead of time.

With a gentle hand stir the wet mixture into the dry mixture just until there are no dry spots left.  Over-mixing lets the air escape and will result in a denser quick bread.

Bake this bread for one hour.  Then, if you haven’t already, put on an apron to serve it to your family or friends.  (I am pretty sure the apron is a prerequisite for the looks of adoration.)