We’re less than two weeks into 2019 and it’s time for an early progress report on those resolutions. The most popular January 1st promises are to stick to a budget, lose weight, eat healthy food, and exercise more. How’s all that working out for ya?
One way to earn a bunch of gold stars on your resolution calendar is to consider upping your salad game. Don’t fret that you’ll have to settle for pale, winter-weary, storebought tomatoes and limp, faltering cukes. And, now we even have to worry about dangerous greens! (www.cdc. gov/ecoli/2018/o157h7-11-18/ index.html) Great Scott! What’s a budget-watching, weight-conscious, aiminghealthy, exercising-more person supposed to do?
I’m recommending that we all try some new ways with cold-weather produce. To that end, High Mowing Organic Seeds just sent me my first seed shipment of 2019. I’ve grown alfalfa and mung bean sprouts in jars since my early hippiehood, and this year I resolved to add microgreens to my winter salads. Unlike pale, thread-like sprouts, microgreens are grown in trays of soil on a sunny windowsill. These little greenies go from seed packet to salad greens in less than one week. Microgreens are all the rage in fancy restaurants; these little squirts are packed with tasty nutrition (gold star), and growing food indoors in the cold months is budget-wise (gold star) and fun.
I ordered the smallest amount possible (1/4 pound) of pea, corn, sunflower, and wheatgrass seeds. I’ll grow them this week and give you the microgreen lowdown next week. Order your seeds today and wait for hands-on instructions next week. (High Mowing Organic Seeds, Wolcott, VT (866) 735- 4454, www.highmowingseeds.com)
To all my readers at The Courier and the PCNR, let’s keep resolute! See you next week.
Stay tuned here every week for tried-and-true organic gardening tips and simply delicious family recipes. Katherine is the author of six books, including The Way We Garden Now, illustrated by pediatrician/gardener/ artist Peter Gergely.
This delicious soup helps you fulfill at least two of the most popular New Year’s resolutions: you’ll save money and you’ll be eating healthy food. And, since this nutrient-rich but light-in-calories brew is easy on your system, you might add on two more resolutions: to lose a bit of weight and to get more exercise. This is a four-fer right in your bowl!
Note: I like to freeze soup in pint Mason jars for future quick suppers. Therefore, I don’t add noodles or potatoes to my soup as those ingredients get mushy when cooked and frozen.
Here’s What You Need
• Cooked chicken: use your own left-overs or buy a rotisserie chicken. Remove skin
and bones and discard. Use your fingers to shred the meat into pieces. Aim to
have 2-3 cups of shredded meat.
• Olive oil: a generous splash
• Fresh ginger: a one-inch piece, unpeeled, slivered , and cut into small pieces
• Garlic: two to four cloves, peeled, slivered
• Dry mustard: a big pinch
• Paprika: a big pinch
• Red pepper flakes: OPTIONAL, one small pinch
• Onion: medium to large yellow, large dice
• Celery: two ribs, sliced into bite-sized pieces
• Carrots: two large, unpeeled, scrubbed clean, and cut into ½ inch pieces
• Canned whole tomatoes: 28 ounce size
• Broth: Chicken, enough to generously submerge all ingredients. Try Better than
Bouillon brand and, better yet, fortify this with some bone broth from the awesome butchers at Marbled Meat. That stuff is powerful! (Marbled Meat 3091 Rt
9, Cold Spring, NY 10516 (next to Vera’s) 845-265-2830.)
• Dried herbs: one bay leaf, and big pinches of oregano, basil, thyme, rosemary
• Fresh herbs: Italian parsley, dill weed. A big palm-full of each, chopped finely
• Cabbage: green, a big handful of slivered tender leaves
First Do This:
1. In a heavy soup pot large enough to amply hold all ingredients, add a generous
splash of olive oil and set over medium-low heat. Add the prepped ginger and
garlic, the dry mustard and paprika, and the optional red pepper flakes. Cook
briefly until garlic is translucent.
2. Add the prepped onion, celery, and carrots. Cook until onion is translucent.
Now Do This:
3. Pour the entire can of tomatoes and their juice into the pot. Use a knife to cut and
chop the tomatoes into bite-sized pieces. (You may use crushed or diced canned
tomatoes, but I find the flavor and juiciness of canned whole tomatoes preferable. You can also crush the whole tomatoes with your hands as you slowly add
them to the soup.)Add your chosen broth until all ingredients are fully submerged.
4. Add the dried and fresh herbs. Simmer soup on low until the carrots are tender.
This doesn’t take long.
5. Add chicken pieces and slivered cabbage to simmering soup to heat. (Note: Adding
cabbage at the end to cook briefly keeps it crispy and avoids that over-powering
aroma that over-cooked cabbage emits.
6. Serve in big bowls with toasted bread and whatever salad that’s safe to eat this
week. Way to keep your new year’s resolutions!