Tag Archives: gardening

Thick Kale Soup with Smoked Sausage

Thick Kale Soup served with crusty multi-grain bread. Great any time of year.

We often think of soup as being a cold weather food but actually soup is great any time of year.  You can just go “shopping” in your fridge or garden and come up with a variety of tasty and healthy options.  After my recent post of my Corn Chowder recipe, I had a request for the Kale soup recipe.  So here goes.

This soup has been a family favorite for years and we’re likely to make it any time of year.  It is often a little thicker than soup (stewp?) but it is hardy any way you make it.

Ingredients:

·         3 tablespoons olive oil ·         1 large bunch of kale, deveined, chopped
·         1 pound smoked sausage, cut up ·         2 quarts chicken broth
·         1 large onion, chopped ·         2 cans white beans (northern, cannelloni )
·         4-8 cloves of garlic,diced ·         Cracked pepper
·         4 large potatoes, cubed ·         Salt to taste

 

Heat the olive oil in a 6 – 8 quart soup pot.  Add the chopped smoked sausage.  You can use any kind of smoked sausage – regular, light, turkey, or even Polish kielbasa. Stir and brown.

Add the chopped onion and stir until clear.  Add the minced garlic.  Keep stirring so they don’t burn.

Kale soup – Step 1. Brown the cut up sausage, add the onions and garlic.

Meanwhile, wash and strip the tough veins out of the kale.  Rough chop and add to the mixture, stirring until wilted.  Add the chicken broth and cover. Bring to simmer.

Step 2. Add the chopped kale and wilt in pan.

Wash and dice the potatoes.  Sometimes I leave the peel on just for added texture. Add to the pot after it comes to a slow boil.  Cover and bring back to simmer.

Step 3. Add the chicken broth, bring to simmer. Add the cubed potatoes and cover. Cook for 20 minutes.

When the potatoes are cooked (about 15-20 minutes), use an old fashioned potato masher and rough mash them in the pot.  This just helps the soup to thicken.

Then add the two cans of beans (drained).  Frankly, I just use whatever white beans I have available.  I’ve even added butter beans and it works fine.

Add the cracked pepper to taste.  You probably won’t need any salt as the sausage is pretty salty, but suit yourself.

Serve with crusty bread for a filling lunch or dinner.

Corn chowder

Sweet corn, bi-color. Peaches and cream variety.

It’s that time of year for those of us who grow gardens.  The produce is coming in and we have to scurry like squirrels to put it all away.  Fresh green beans and new potatoes.  Juicy sliced tomatoes or sweet cherry tomatoes popping in your mouth.  With the vagaries of the weather this summer – buckets of rain in June and the beginnings of a drought now – I feel lucky to be able to pluck anything at all from the garden.  But we always say that.  Some years it’s too many zucchinis.  This year, none.  I even had to replant the green beans. We can never quite predict what the bounty will be.

With all of these fresh veggies, we’re making soups -vegetable, minestrone, and fresh tomato.  Sometimes Thick Kale soup with smoked sausage. But this morning I picked the first batch of sweet corn.  I think this variety is peaches and cream and it’s so so good.  We’ll put most in the freezer but I made a triple batch of one of our favorite soups, Corn Chowder. I thought I’d share this family favorite recipe with you.  You can use canned corn but fresh is better.

Ingredients

·         ½ pound bacon cut up fine ·         2 cups milk
·         1 small onion, cut fine ·         3 tablespoons cornstarch
·         1 – 2 potatoes, cubed ·         1 ½ teaspoons salt
·         1 cup water or chicken broth (or both) ·         ¼ teaspoon fresh grated black pepper
·         1 ½ cups corn cut fresh off the cob (or canned) ·         Couple of dashes of garlic powder

In a large soup pot (6 -8 quarts or larger if you increase the recipe), saute bacon until soft and half cooked.  Drain the fat. Add chopped onion and stir. Cook until soft.  Add cubed potatoes and stir.  Partially cook (about 5 minutes).  Add water or broth, corn, spices and bring to low boil. Stir in milk.  Bring back to simmer.  Make a slurry of the cornstarch (mix it with a little water), then slowly pour in while stirring.  This will thicken the soup.  Simmer until potatoes are done, adding additional milk or broth to thin. Serves 6 -8.

That’s pretty much it.  You will want to double or triple this recipe because it is sooooo good.  Serve with fresh hearty bread or cornbread.

Mangia!

Summer garden

Giant tomato, Park Whopper My husband ate the entire tomato for lunch. Yummmm.

 

You haven’t heard me bragging about the garden this summer because, well, in a word, it’s been awful.  We usually plant a big garden (25 x 40) and a small spring garden which holds spring crops, such as, lettuce, spinach, kale, peas, etc.

Tomatoes ready for canning.

Everything was looking good before we went out west last month on vacation.  Although we enjoyed wonderful weather on our trip, apparently the Midwest received buckets of rain the entire time.  We returned to a garden full of weeds, at least, that which was not drowned.  I could watch them grow on the deer cam.

Multi-stemmed sunflowers just came out this week. They’re already being eyed by the goldfinches.

Red sunflower being strangled with a morning glory. The bees are loving this.

Then with a couple of weeks of extreme heat, there were some crops that we just gave up on.  The peas blew past, the kale, lettuce and spinach bolted.  The beans, corn, and squash in the big garden looked anemic.

New bean crop. The red line gives you an indication of location.

This past month we have spent hoeing and weeding, feeding and trimming.  Some things we’ve just given up on.  I planted new beans a couple of weeks ago and they’re up now, doing nicely.  The sweet corn has recovered but we’re trying to keep the varmints out of it until we can pick it.  The raccoons have already cleaned out the apple trees and devastated my seckle pear.

Swallowtail on some volunteer flowers.

Butterfly and zinnias

A bouquet of zinnias just for me. I love cut flowers in the garden.

The sunflowers are out, the butterflies are loving the zinnias, and we’ll still probably end up with way too many tomatoes.

Anyway, that’s life in the country.

Do plants move?

This is a follow-up to my post last Wednesday about some spring flowers.  As you can see, more flowers are blooming.

Red Trillium. This lovely wildflower just popped up next to my studio this year. This is the first time in three decades that we have seen this plant here and have no idea how it got there.

Today I had a surprise. As I was doing some mushroom hunting – right next to the house is the best place actually – I discovered this beautiful red trillium.  This is the first time that I’ve ever seen this trillium in this place.  Yes, up in the big woods which is half mile away, but never close to the house.

So my question is this, how did the flower get here?  Were the roots in the ground for decades?  Did some animal move it there?  Sometimes it’s easy to see how plants move from one place to another. (I’ll rant about the Russian Olives that the DNR planted over at the lake which is two miles away and which are now establishing themselves here, but that’s a story for another day.)

From one little patch of flowers, these delicate Virginia Bluebells have now established themselves all over. And I plan to move them into the woods very soon. They die back after blooming to totally disappear until next year.

Here are the Virginia bluebells.  When we moved here, there was only one small patch in front of the house, over fifty yards away. Now they spring up in the most unusual places.  This patch is behind the dog house.  However, they’re so beautiful with their pinky turning to sky blue flowers.  And they totally disappear after blooming until next year.

Columbine is a beautiful, delicate flower which self-propagates through prolific seed production.

These columbine are very prolific.  I planted one plant fifteen years ago.  They have now established in many areas.  Their seed pods practically explode but I really don’t mind these flowers as they are so pretty and delicate.

These beautiful old-stock lilacs were here when we arrived. They were probably shared from someone else’s garden, as we have since shared them with others. That is how old plants moved.

Finally, this is a beautiful old lilac.  I have a few bushes around the yard but have often dug up starts to replant elsewhere.  Today, I noticed one that I had my son plant along the road ten years ago is now blooming next to the mailbox. My son has some starts from the same bush at his home.

Not in bloom now is some golden sedum which has popped up in the most unusual places.  Or the jungle of forsythia bushes which are now also planted along the road. They’ll get a hard pruning when they finish blooming.

So, how do plants move?  Well, obviously humans have some influence, and birds dropping seeds.  But otherwise, I’d like to believe that it’s magic, maybe faeries or garden elves who are just having fun with us.  Hey, it could be true.

Spring has finally arrived

I haven’t always had luck with tulips. They’re like candy to the deer. I planted these last fall right next to my studio. Mikey the dog will keep the critters at bay.

Spring has finally arrived in this part of Southern Indiana.  It’s so beautiful that it takes my breath away.  Remember that crayon you used to have in your box called Spring Green?  Well, it’s all over the place now. At this old homestead (over 130 years), there are many established flowers and trees.  Plus we’ve added many more in the three decades that we’ve lived here.

So I thought you’d just enjoy a walk in the country.  Some of these flowers and trees are already on the wain while others have yet to bloom, the redbuds and dogwoods are just coming out now.  Maybe another post about them later.

An in and out day with the scudding clouds chasing the sunshine. I love the spring greens.

Little pansies are so cheerful. These came from an early foray to the local garden center about a week ago. I couldn’t help myself.

A cheerful crab apple next to the garden. This is a start from the original which was a Mother’s Day present to me many years ago.

More tulips basking in the sunshine.

A friendly little toady emerging from the leftover leaves. He looks a little ragged. I expect he’d like a nice breakfast of some juicy bugs.

The east fields, still soggy from the night’s rain. More clouds and sun shadows.

Bluebells and narcissus. These have become naturalized in several spots of the yard and I have more plans to move some starts elsewhere this spring.

I love violets. They come in so many variations but these deep purple ones seem to be dominant.

Mixed Bouquet

Mixed Bouquet, original painting, 20 x 16, impressionistic style, Kit Miracle

Spring is finally ready to pop here in Southern Indiana.  The early daffodils and crocuses are out in force.  The tulips are up but not yet blooming.  I’m not sure if the narcissus will make it after the deep freeze  a week ago but the forsythias are ready to pop.

Meanwhile I’m still in the mood to paint flowers which finds me scouring my old photos.  This painting was based on a small bouquet of mixed zinnias from my garden.  I think the greens are sprigs of coriander with added bits of phlox and sweet peas.

Painting flowers is much more challenging than most people realize.  Some artists are so talented in painting every pistol and stamen but that is not my style. I prefer to capture the feel of the flower.  This is called impressionism.

As you can see if you view the detail photos, brush strokes are a mix of bold and soft.  It takes some practice to achieve this effect but all I can advise is to keep at it.  Or, wipe it off or paint over any less than desirable areas.

Mixed Bouquet, detail 1. Another closeup of the flowers. Loosely painted in impressionistic style.

Mixed Bouquet, detail 2. Notice the loose strokes and variegated painting.

Mixed Bouquet, original painting, Kit Miracle

This painting can be viewed on my Etsy shop here.

When you take a flower into your hand and really look at it, it’s your world for the moment. I want to give that world to someone else.  Most people in the city rush around so, they have no time to look at a flower.  I want them to see it, whether they want to or not. 

      Georgia O’Keeffe

Spring cleanup

These cheery yellow crocuses are the first to bloom this year. They get extra warmth and shelter near this rock wall.

After what seems like weeks of rain, wind and generally yucky weather (yes, that is an actual meteorological description in the Midwest), we finally had a beautiful sunny and relatively warm day with temps in the 50s.  I couldn’t wait to get outside for a bit.  This is the time of year to clean up all the winter debris.  I know I raked those flower beds so where did all these leaves come from?

This is just a small portion of the area still covered by the chestnut seed hulls. I raked four wheelbarrow loads today and have as much again to rake tomorrow. They didn’t decompose much over the winter.

A big mess in the yard was our last chestnut which we cut down a week ago.  We had already cut down two companions previously.  The Chinese chestnut is a beautifully shaped tree with an umbrella-shaped top, large leaves, beautiful grayish bark and, of course, lots of chestnuts.  These trees were very prolific.  This would not normally be a problem as we have plenty of room – ninety acres, remember – and we have loads of other nut-bearing trees.  Oaks, walnuts, hickory, plus fruit trees.

Chestnut seed hulls remind me of spiny sea urchins. They are very painful to handle or step on. I only use leather gloves to work with them.

However, chestnuts have a seed hull which is very prickly, like a spiny sea urchin.  You can only handle them with leather gloves and they are very painful to step on.  They are also very prolific. When we cut down the first two chestnuts, we thought that we wouldn’t get any more seed pods without the pollinators.  That was a mistaken idea.  As you can see by the debris on the ground, there was still plenty to clean up.

I spent a couple of hours raking and gathered four wheelbarrow loads of hulls.  There is still as much again to do tomorrow.  What I couldn’t rake will eventually decompose but it will probably be a few years before anyone can go barefoot in that part of the yard.

Chestnut woodpile. All of this wood came from one tree.

Chestnut wood is beautiful with a grayish-green color and kind of stripey. It is also very dense and heavy.

It was a beautiful day.  The first crocuses were finally brave enough to pop out.  I even spotted a few spring beauties in bloom.  In about a month, they will carpet the lawn so it looks like snow.

One of my favorite wildflowers and early harbinger of spring. Spring beauties have a delicate pink stripe which can’t be seen in this photo. I’ll try for another shot later.

I sure was ready for lunch and a rest.  And our dog Mikey was ready, too.  Keeping me company and following me around was hard work.

You are like a chestnut burr, prickly outside, but silky-soft within, and a sweet kernel, if one can only get at it.  Love will make you show your heart someday, and then the rough burr will fall off.

Louisa May Alcott

Baby it’s cold outside. Let’s make soup!

Homemade beef vegetable soup and homemade bread slathered with butter. Perfect meal for a chilly day.

A nasty weather front barreled down on us yesterday.  Rain for several hours.  Then a drastic drop in temperatures, the winds picked up and came at us from the northeast, and all that rain turned to ice and snow.  What to do?

Let’s make soup!

It should be no great secret that in this house with two cooks, we make a lot of soup.  It was my turn today and I decided to make a hearty beef vegetable soup.  There is a big difference between soups and stews.  Stews are thicker with larger pieces and fewer vegetable varieties.  Minestrone soup is a whole different thing; usually two kinds of meats, different vegetables, and cooked in a different manner.

Today’s beef vegetable soup started with a shopping trip to the freezer,  We plant a large garden and put up a quantity of vegetables.  This trip netted diced tomatoes, green beans, ground beef and homemade beef broth.

Shopping basket from the freezer. Ground beef, homemade beef broth, diced tomatoes, green beans.

Homemade vegetable soup can have many varieties and even mine are not exactly the same each time.; it depends upon what I have on hand. I usually chop the vegetables pretty small so they are similar in size and will cook the same.  I used a six quart pot but we often use a very large soup pot, 10 -12 quarts. This is what I put in today’s special.

  • Ground beef, 1 ½ pounds
  • Chopped onion
  • Chopped carrots (five)
  • Beef broth
  • Diced tomatoes
  • Green beans
  • A couple handfuls each of quinoa, lentils, and orzo pasta. I would have used alphabet pasta but was out.  Any kind of tiny pasta or even broken spaghetti or noodles will work.
  • Corn, one can
  • Potatoes, three
  • Finely chopped kale (I was out of cabbage)
  • Spices and seasonings – salt, coarse ground pepper, garlic powder, beef cubes

Step 1:  Brown the beef in a couple of tablespoons of oil, breaking it up as you go.  Then drain any fat off.

Step 1:  Add the chopped onions and carrots.  Carrots take a long time to cook so they get added near the beginning.  Stir until softened.

Step two. (Step one is just browning the beef in a couple of tablespoons of oil. Drain any fat off after the beef is cooked.) Carrots and onions are added at the beginning as they take longer to cook.

Step 3:  Add the beef broth and beef cubes.  Add diced tomatoes, bring to simmer.

Step 4:  Add a few handfuls of lentils, quinoa, and tiny pasta.  Don’t use larger beans unless they’re canned or pre-cooked.  They won’t cook in time and no one likes crunchy beans.

Step 5:  Simmer and stir.

Step 6:  Add green beans and corn.  Cabbage or in this case, kale.  Bring back to simmer.

Step three. After the diced tomatoes and handsful of dried goods (lentils, quinoa, tiny pasta) have come to a boil and simmered, then add the chopped green beans, corn and finally the potatoes. Let it all simmer until done.

Step 7:  Add chopped potatoes and then let simmer until all the vegetables are done.

Serve with some homemade bread.  Yummm!

Beef vegetable soup, final. It is thick but not thickened like stew. Very hearty!

This freezes well but I don’t think we’ll have much left over.  And I’ll have to keep my husband from giving it all away as he is apt to do. He’s a very generous person.

We’re hunkered down and holding our own against the storm.

What’s on your menu these days?

Gardening news, odds and ends

Fresh picked basil, destemmed, washed and ready to be made into pesto.

We use a lot of basil in our cooking so I always plant plenty.  Instead of planting it in pots, I just sow the tiny seeds directly into the garden.  They’re about as big a specks of pepper but are very easy to grow.  If you’re diligent about weeding them when they’re just emerging, then you’ll have a big healthy crop.

Today was a drizzly, rainy overcast day.  Perfect for indoor work so I decided to make pesto.  I picked a huge bunch (overly ambitious) and set to work.  This is the pile of basil leaves after destemming and culling.  I ended up making six batches of pesto and then froze the rest of the leaves for other use.  I froze the pesto in my silicon muffin pan (they slipped out nicely when frozen) and an ice cube tray (not so much.) This will be so yummy in winter in a sauce or directly on pasta.  Yummm.

Squash plants with rag mulch. Still going strong.

The second item I want to report is an experiment I tried this year with my summer squash and zucchini.  I always plant a good row of these vegetables but it seems they die off halfway through the summer, mostly due to squash vine borer I’m guessing.  This year I decided to mulch the vines with some rags (old sheets and jeans).  I did this primarily to keep the squash from coming into contact with the soil as they tend to rot quickly.  But I had heard that there’s some connection between the squash vine borer bug and the soil so, why not?

The row of squash and zucchini. Notice the difference in growth. The zucchini (nearest) is nearly gone while the summer squash (rear) is still thriving.

One of two zucchini plants with a rag mulch. Still thriving, also.

Well, I’ll let you be the judge.  Most of the rags were placed under the summer squash plants which are still producing heavily.  I only had enough rags to place under two zucchini plants.  Result:  All of the summer squash plants are still blooming and producing, as are the two zucchini plants.  The rest of the zucchini plants have died.  So, this will definitely be on the list of experiments to try again next year.

The rags allow the soil to breathe and lets the water in while keeping down weeds.  I might try this with cardboard next year, too.  And I do rotate the crops in the garden every year.  Certainly worth trying again.

Finally, as Facebook is changing its rules, where I used to have my blog posts automatically repost to my personal Facebook profile, it will now be directed to my Facebook page KitMiracleArt.  You can follow me there.  Otherwise, I’ll try to remember to repost this to my personal profile.  I usually post on Sundays and Wednesdays.

Thanks again for stopping by.  I always love to hear from you.

Mid-July garden update

A pretty little sunflower playing peek-a-boo. I love the patterns of the seeds.

Outdoor activities have been limited lately due to the extreme heat and humidity. Plus ozone alerts.  Who would think that in a county which is heavily forested and has such low population that we don’t even have a traffic light, we would have trouble with air quality?  It’s the Ohio River Valley influence again.

Any work that must be done outdoors is usually in the early morning.  However, some relief is in sight with cooler weather predicted for the next few weeks.

Garden in July. Still looking pretty good. The corn in the far right of the photo has been harvested. We’ll take the used stalks to the neighbor for his cattle. Squash vines dying. Plenty of basil and cilantro which should be harvested soon. Now is when the real work begins.

The garden is still looking pretty good but doesn’t seem to be producing as much as most years.  We are usually overwhelmed with zucchini and summer squash this time of year but not this year.  Also, green beans that we generally pick by the bucket seem sparse.  The first crop of corn has been harvested and put up.  Thanks to Mikey the guard dog for keeping the raccoons out of the corn patch. And it looks as if the tomatoes, peppers and eggplant will be plentiful.  Just not yet.

Garden in July. Flowers for cutting. Peppers coming on. Squash vines dying.

One of my great pleasures is planting flowers for cutting in the garden.  I love to bring in big bouquets for the house.  The varieties change from year to year but I always have a row or two of sunflowers, especially the mammoth and the multi-stemmed varieties.  Zinnias, cosmos, nasturtiums, are usually sown, but I add other varieties, such as baby’s breath.

The many containers with flowers seem to be holding up well, probably due to better watering and care.  This is one reason to plant in pots.  The flower beds could use a good weeding and some more mulch but that will have to wait until the cooler weather next week.

Living in the country makes one cognizant of the cycles of nature, whether it’s the heat of summer or the cold of winter. I think it’s easy to lose sight of man’s connection to his environment if you don’t experience some contact with nature every day.  Just my humble opinion.

I hope that you get some time outdoors this summer.

In every walk with Nature, one receives far more than he seeks.  John Muir