For dinner last night there was excellent soup, with tasty cornbread. Soup I think is one of the easiest foods to learn how to make. It’s difficult to ruin a soup so long as you don’t let it run out of water, especially if it’s a hearty soup where you don’t have to worry about forgetting the delicate greens and having them turn into mush. You just throw things in a pot and they turn into soup! Last night’s soup was a cranberry bean-potato chowder (the beans are called “cranberry beans” — no cranberries were harmed in the making of this soup). Or stew. Or something. I sauteed some farmer’s market onions in a little olive oil until they were all brown and crispy around the edges, then added some CSA potatoes (and the last garden potato) and cranberry beans that had been soaking in the fridge, along with enough water to make it into soup. Seasonings were thyme, paprika, and salt. Put the lid on, simmer until it’s as squashy as you like, and soup results. The potatoes and beans both cook down to a nice thick broth. I’m a big fan of these cranberry beans…if I remember correctly, they’re even from Maine.

Sometime in December, 12 pounds more beans from Maine will be delivered to me from Wood Prairie Farms. Sometime sooner, I will have 20 pounds each of whole wheat flour, cornmeal, and rolled oats, all grown and milled in Maine. I’m a little intimidated at the prospect of 60 pounds of grain, but it’ll keep well. That along with the veggies will mean that once it all arrives, we will never have to go shopping again until spring! At least, until I run out of cumin and paprika and Ben runs out of ginger and miso.


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