Crock- Pot Lentil/Pea Soup

The easiest way to have a great hot meal when you have no time due to finals.

Ingredients:
1/2 lb red lentils (ie. 1/2 of those goya bags)
1/2 lb yellow split peas (ie. 1/2 of those goya bags)
(note- you can make this entirely with peas, or entirely with lentils, or some other proportions).
1/3 cup barley (for thickening. If you dont want to buy a whole bag of barley for the recipe, dice 2 small potatoes)
1 medium onion, finely chopped
1 normal sized carrot, chopped (or 3 small CSA carrots)
1 tbs garlic powder
1 tsp turmeric
fresh ground black pepper
1 bay leaf- optional

rinse the peas, lentils and barley thoroughly to remove the dust that sometimes settles. This can take 2-4 rinses.

Place all ingredients in a large crock pot, fill the pot to the top with water.

Let it cook overnight on low. (or turn it on before you head off to school and come home to a great dinner).

I have never overcooked this recipe, so dont worry about leaving it on for too long so long as it has enough liquid. (I once let it cook for 24 hours).

Crock- Pot Cabbage Soup

A great recipe for all your CSA cabbage and carrots

in one large crock pot, put:
1 small head of cabbage, chopped into small pieces (approx 1 inch squares)
1 small to medium sized onion, finely chopped
3 small carrots (or 1 normal sized carrot) chopped
1/3 cup barley, rinsed (optional)
1/3 cup red lentils, rinsed (optional)

Spices:
2 tsp paprika
1 tbs turmeric
4 tsp garlic pungent garlic powder (if your garlic powder is milder, add more or put in chopped fresh garlic. I use the powdered because its easier)
black pepper to taste

Fill to the top with tap water. Place lid on top. Turn the crock pot on low and let it cook!
(I cooked it on low from 3 PM until 1 PM the next day. and it was a great lunch).

salt to taste before eating. Also tastes great with a bit of grated cheddar mixed in to the individual servings.
enjoy!

Inter-Blog

Check out this blog by FLS and Stein Alum Dereck Denckla '97.

http://thegreenest.net

Good stuff.

Roasted Root Veggie Stew: a Blueprint

Here's a versatile, all-purpose stew recipe for your root veggies:
http://straightfromthefarm.net/2009/01/21/roasted-root-vegetable-stew/

The Soup Blueprint

1. Heat your fat (oil or butter or lard) in a large soup pot
2. Sauté any combination of garlic and onions (add more of whichever you like)
3. Add pinches of salt and pepper with each addition of ingredients in order to build your flavor
4. Add any combination of vegetables and continue sautéing
5. Add your dried herbs and spices and continue sautéing
6. Add your stock, at least enough to let the vegetables swim freely
7. Bring to a boil
8. If you want any pastas or grains, add them now (be very generous with your stock if using these)
9. Reduce to a simmer and cook until everything’s soft and happy – usually about 30 minutes
10. Add fresh herbs during the last ten minutes of cooking
11. Blend if you want a smooth soup and/or add cream if you want
12. Taste and season with more salt and pepper
13. Taste again!
14. If you wanted meat in there somewhere, depending on if it’s cooked or raw, add it in either step two (to brown beef), eight (to cook chicken), or ten (for cooked anything)

It'll taste great, be super healthy, and freeze well. Happy Stewing!

Thanks to Sharon Mack for sending in this link!

Delivery 11/4

All right everyone - it's root time! Go Roots!

1 lb Greens
1.5 lb Carrot
1.5 lb Beets
4 Radish
3 Leeks
5 Turnip
1 lb Potato

(see, I was rooting for the Roots...)

Green Tomatoes

I have to admit, I didn't take any green tomatoes the first week they arrived. I had no interest in pickling them or frying them, and didn't know what else to do with them.

but as it turns out, they're a fantastic addition to the savory roasted vegetables at the bottom of the post.