Organic Farm Fresh Vegetable Soup with Lentils

Where Does Your Food Come From?

Not all vegetables are created equal. It’s a fascinating exploration getting to know our food and the relationship it has with wellness, disease and our taste buds!

I’ve always loved the simplicity of what I thought farm life was like. Deep inside me I knew there was something special that had been lost in my generation and the greater culture at large. Farming and the delicacy of what it takes to produce truly good, live organic sustainable food is an enigma sadly lost in the translation of our culture. We aren’t taught, so those of us who know have a responsibility to teach and reach out in support of local organic sustainable small farms.

Today in my Sage Mountain Farm Community Supported Agriculture (CSA) box, I see beautifully colored & shaped varieties of summer squash, eggplant, cherry tomatoes, cucumbers, bell peppers, Anaheim peppers, okra, Valencia oranges, nectarines, Gala apples, and tomatillo de Milpa.

Many exciting ways to prepare these delightfully fun veggies come to mind!

As I ponder the options, my cherry tomatoes are slowly being devoured as I pop them whole. They are my favorite sweet treat! Usually I will save half the basket for my salads but I remember reading that the process of cooking tomatoes boosts their nutritional levels of potent antioxidant lycopene. Having recently come down with a cold, I decide to make a warm nutritious bowl of comfort food and fashion a farm to table vegetable soup with my Sage Mountain Farm CSA box. On the menu tonight….

Farm Fresh Organic Vegetable Soup with Lentils

Directions:
• Slice 1 cup cherry tomatoes in half
Chop the following into bite sizes:
• 1 zucchini
• 1 crookneck squash
• 1 celery stalk, thinly sliced
• 3 baby potatoes, with skin
• 1 onion
• 3 spring onion
• 6 cloves of garlic crushed or pressed & left to sit for 10 min. Then soak in 1/2 tablespoon of olive oil and set aside.
• 2 tablespoons Grass-fed bone broth
• 1 avocado, sliced
• 1 box of Organic Hearty Lentil Vegetable Soup

I have left over lentils in the fridge (cooked in onion & garlic) that I’m adding for a boost of minerals.*Lentils pack a ton of nutrition! They give you iron with energy to burn, stabilize blood sugar and are high in protein.

1. Heat 2 tablespoon broth in medium soup pot. Sauté onion in broth over medium heat for 5 minutes; stirring frequently.
2. Add 1 box of organic hearty lentil vegetable soup, 1 cup lentils, and your fresh, local organic veggies to the pot. Bring to a boil, then reduce to low and simmer for 5 minutes. Add the garlic olive oil mixture into your soup. Continue to simmer for 5 minutes, until your farm fresh organic vegetables are tender.
3. Top with sliced avocado.
4. Season with freshly ground Himalayan salt & pepper.

Give thanks… and enjoy!

To be engaged in Community Supported Agriculture, offers you a chance to share in the farms hand picked daily harvest. There truly is a difference in taste, quality and variety.

Let’s make small farms in our region stronger and profitable, for theirs is a labor of love that we reap the benefits of. Support your local small farm and become a CSA member today! Or visit us at your local Farmers Market!

Visit www.sagemountainfarm.com and together, let’s get healthy!

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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.

Ingredients:

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

Method:

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.)