Tuesday, December 6, 2016

Seasonal and Local ~ Savoy Cabbage & Potato Soup w/ Bacon {winter fav}















Potato & Savoy Cabbage Soup with Bacon

A seasonal, local (Pacific Northwest) hearty soup with that takes just 20 minutes to make. 

I double this recipe for my hungry family and it still never seems to be enough. It's such an easy uncomplicated recipe, its okay if its gobbled up in an hour. :)

Freezable 

Ingredients:

1 onion
1 carrot
1 celery stick
2 cloves of garlic
1 to 2 tbsp olive oil
4-6  small peeled and cubed potatoes (I used yukon golden)
2 cups or so - chicken ( or vegetable stock)
8 strips of bacon - cooked crispy (leave out bacon if you want it to be all veggie)
1 medium savoy cabbage
(I sometimes add a bit of butter as well at the end)
salt and pepper to taste


Directions:

  1. Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
  2. While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
  3. Put the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Nutrition: per serving
  • kcal336
  • fat15g
  • saturates4g
  • carbs32g
  • sugars7g
  • fibre5g
  • protein21g
  • salt2.61g

Friday, December 2, 2016

December ❄ Pacific Northwest ~ What's in Season


Its almost been 2 years since our big move from Santa Rosa (Northern California Wine Country) to the Seattle (Puget Sound Metropolitan Area). There are still days when I feel like...where am I -- but this ever-growing beautiful city and the wide green spaces of the Pacific Northwest have stolen my heart. Navigating this new food scene has been so much fun and having Pike's Place Market just a few minutes away, is heaven! 

❤ Happiest Holiday Wishes to Everyone!! xx's 




 Food grown in your own community was most likely picked within the past day or two. It's crisp, sweet and loaded with flavor. 

❤ Many studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to your dinner table. 

❤ In that time. sugars turn to starches, plant cells shrink, and produce loses its vitality

❤ We all want to get the full nutrient-dense value from our foods as well as the best flavor.



arugula
beets
brussels sprouts
cabbage
carrots
cauliflower
celery root
chard
fennel
greens
collard greens
kale
leeks
mint
mushrooms
oregano
parsley
parsnips
potatoes
rosemary
rutabaga
sage
salsify
shallots
spinach
squash winter
thyme
watercress

•apples (cold storage)
•pears (cold storage)

•local seafood, meat, cheese, bread, eggs, etc.




(All photos copyrighted to Sabina DeShazo and barefoot in the orchard - thanks)

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