I’ve also joined Crunchy Chicken’s Project NoWaste, and was off to a rather rocky start. Lots of snacking, and I had to throw out several pieces of cornbread that had gone moldy. But Friday night’s dinner was fabulous and local and tasty. The soup was filled with an amazingly sweet roasted garlic flavor…I need to remember what good friends butter and roasted garlic are in soup.
Jacob’s Cattle Bean Soup with Epazote and Roasted Garlic
Sautee two very small onions (CSA) in about 3T butter (Massachusetts) until they start to go translucent. Add about 1 pound of soaked Jacob’s Cattle beans (Wood Prairie Farm), and water to about an inch above the beans. Meanwhile, put one smallish bulb of garlic (CSA) in the toaster oven on 400 degrees (do not peel, just chuck the whole thing in there). Bring the soup to a boil, add about 1/2 teaspoon chopped fresh epazote (CSA, frozen), and salt to taste. When the garlic has gone brown on the top, take it out, let it cool, then peel the cloves and chop roughly, and put it in the soup. Cook until the beans are done, then let sit for about half an hour. Bring up to a simmer before serving.
Beets with Apple Cider Vinegar and Mint
I’m not posting a recipe for this because it didn’t turn out as well as I would have liked. I steamed the sliced extremely large CSA beet with some homemade apple cider vinegar and frozen CSA mint, plus a little butter and salt. I think that the dish my palate wanted to contrast with the soup was in fact some sort of lightly pickled beet, probably served cool. As it was, it mainly just tasted like beet. I like beets, so this wasn’t really a problem, but it wasn’t very exciting.
There was also homemade whole wheat bread with mostly nonlocal ingredients (I’m still using up the King Arthur flour) — the same unusually dense bread I posted about earlier — and nonlocal grape juice. I still have quite a bit of the soup left. I know what I’m having for lunch…