My Farmers Market Soup Food

FRENCH MARKET SOUP

Steps:

• Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

50 MUST-TRY FARMERS MARKET RECIPES!

Steps:

• If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
• with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
• with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
• . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
• The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.

MY FARMER'S MARKET SOUP

Steps:

• Soak bean mix over night in water, be sure that the beans are good and covered with water because they will expand.
• Drain bean mix and put into a dutch oven with 1 qt or so of fresh water.
• Be sure water is at least a inch over the beans.
• Add ham hock.
• Add onion and garlic.
• Cook at a simmer for 2 1/2 to 3 hours, covered.
• Add rotel and tomatoes.
• Cook for 30 more minutes or until your cornbread is done.
• You may add some diced ham if you like.

FARMERS MARKET VEGETABLE SOUP

Steps:

• In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
• Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
• Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
• Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
• Taste. Often (especially if leaving the tomatoes out) I'll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
• If broth tastes bland, it probably needs salt and acid ????
• Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) - a delicious way to finish the soup!

FARMER MARKET FRESH VEGETABLE SOUP

Steps:

• If using ramps cut stems into 1/2-inch segments and shred leaves.
• broth:
• Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
• Cook, covered, over medium heat for 5 minutes.
• Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
• Strain the vegetables out, and season broth to taste with salt.
• The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
• The vegetables:
• Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
• Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
• Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
• Assemble:
• Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
• Taste and adjust seasonings.
• Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.