Cooler weather definitely calls for soup simmering on the stove. Also with this cooler weather I'm seeing the cilantro I planted a few weeks ago pop up!

I used to make this Salsa Corn Chowder frequently but for whatever reason, haven't made it in ages.

Guess what will be on our dining room table soon?


Corn Chowder– Serves 6—8

                 Ingredients
1 1/2c chopped onion

1 T chili powder
1 t ground cumin
1 T flour
1 16 oz pk. sweet corn (thawed)
2 c salsa
13 3/4 oz can chicken broth,
1 8 oz container of soft cream cheese,
1 c milk, fresh
springs of cilantro

First, in a large saucepan saute your onions in butter in a large saucepan.
Stir in your flour and your seasonings.Add your thawed corn, salsa, broth and bring this to a boil and then immediately remove it from the heat.

Now, gradually add 1/4c of your hot mixture to your cream cheese (which you have already put into a bowl).Stir this well until it’s blended.

Continue until it’s all combined and blended.

Cook this until it’s thoroughly heated. DO NOT BOIL. Serve immediately in bowls and top each bowl with a small sprig of cilantro.

Hot and Sour Cabbage Soup

Awhile ago I had a half head of cabbage in my refrig. I'd wanted to make sauerkraut, until I ran across this FABULOUS recipe. You must try it and let me know if you like it as much as we did!

Hot and Sour Cabbage Soup   Serves 4
1 Tbs Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar,
1 tsp Hot Red Chili Flakes
1/2 tsp Salt, Black Pepper, to taste (a lot!)

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well. Add the Tamari, vinegar, chili flakes and salt.

Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness. Grind a lot of fresh black pepper over the top and serve.

Autumn Harvest Soup

I'm into soups. And, I'm always looking for new, yummy soup (healthy) recipes. So, if you have some, send them my way. Either email me or post them in the comments section.

I just found this one off of Leeks and Bounds Blog. I'll definitely make it.

Autumn Harvest SoupServes 4-6
1-2T olive oil

1 onion, diced

2 cloves of garlic, smashed or minced

6 cups chicken or vegetable stock

2-3 carrots, cut into rounds

2 tomatoes, peeled, seeds removed and crushed

1 15oz can kidney beans

1 15oz can pinto beans (or, any combo you like)

1 bunch kale or chard, chopped
Grated

Parmesan cheese, to tasteSalt + Pepper to taste

In a soup pot or dutch oven, heat olive oil over medium-high heat; add the onions and garlic and cook until soft and fragrant then . . .
Add chicken/vegetable stock
Add carrots, bring to a boil and cook for about 10 minutes
Add tomatoes (crush them up with your hands first), beans and chard/kale
Bring to a boil, cover and cook until chard/kale is wilted, about 5 -10 minutes
Ladle into bowls, season with salt and pepper and sprinkle on grated Parmesan

Goat Therapy

It was a delightful day at the Market on Shea (N. Scottsdale Farmers' Market) and after unloading and unpacking Michael and I took a little time with the girls. We call it "goat therapy" and it's always a wonderful experience.

Goats, if they could, would climb in your back pocket. They love people.  We're beginning to gather a selection of photos calling these future postcards: Goat Art from The Simple Farm.

Autumn Harvest Soup

I'm into soups. And, I'm always looking for new, yummy soup (healthy) recipes. So, if you have some, send them my way. Either email me or post them in the comments section.

I just found this one off of Leeks and Bounds Blog. I'll definitely make it.

Autumn Harvest Soup Serves 4-6

1-2T olive oil

1 onion, diced

2 cloves of garlic, smashed or minced

6 cups chicken or vegetable stock

2-3 carrots, cut into rounds

2 tomatoes, peeled, seeds removed and crushed

1 15oz can kidney beans

1 15oz can pinto beans (or, any combo you like)

1 bunch kale or chard, chopped

Grated

Parmesan cheese, to tasteSalt + Pepper to taste

In a soup pot or dutch oven, heat olive oil over medium-high heat; add the onions and garlic and cook until soft and fragrant then . . .

Add chicken/vegetable stock

Add carrots, bring to a boil and cook for about 10 minutes

Add tomatoes (crush them up with your hands first), beans and chard/kale

Bring to a boil, cover and cook until chard/kale is wilted, about 5 -10 minutes

Ladle into bowls, season with salt and pepper and sprinkle on grated Parmesan

We Are Bringing to Saturday's Market Some Good Stuff

Over the past few weeks we've seeded so many of our favorite vegetables for fall: gourmet lettuces, swiss chard, kale, golden beets, candy cane beets, and new herbs and most if not all are popping out of the ground.

When we started providing our produce, flowers, herbs and eggs at the Saturday Market, we knew that our centerpiece would be our selection of heirloom tomatoes. It was sad to see our tomato season come to and end, but now I'm happy to say that we have over 133 tomato starts looking quite lovely and with that we're thinking our heirlooms will be back at the market the end of October for another short run of a season.

Besides the heirlooms and our new fall produce to fill our baskets, we're also excited to be able to continue supplying The Simple Farm's customers this Saturday with some incredible looking American Beauty eggplant, more okra, melons and of course our wonderful selection of herbs.  We're bringing fresh cut sunflowers and eggs to the market!  See you there!

We Love Our Saturday Market. . .

. . . and this Saturday we are setting up our French inspired table with Mediterranean and Black Beauty eggplants. We are also bringing fresh herbs - for sure our popular large leaf basil (which was gone by 8 am last week), oregano and thyme.  This week we'll be bringing fresh marjoram and of course mint.  A few carrots popped out of the ground along with fresh carrot tops great for soups and stews.

Indeed, we're looking to the next few weeks with great anticipation as our season of new fall produce is starting to take shape.

See you in the morning!