GeekOrchard

We planted blueberries (two kinds- O’Neal and Berkeley), seven kinds of tomatoes (Indian Moon- a Navajo heirloom, Siberia tomato- a heirloom for the cooler side of the garden that’s hearty and interesting, a well known heirloom- Brandywine, two cherry tomatoes, and two types of roma tomatoes for my marinara. We also have snap peas, carrots, six kinds of peppers (some nifty italian heirloom seeds I will post about later), cucumber, a summer squash, a winter squash. I repotted the herbs, and added some new fun ones like purple sage and lemon thyme.

We also planted many of the annuals in the front flower boxes, there are more to go, plus we have the corn to hurry up and plant. Some much gardening, so little time.

Wanna see?

It’s a lot like my Thanksgiving soup, minus the kilbasa…

Wild Rice Cream Soup
8 ounces wild rice
8 ounces baby carrots
1 or 2 stalk celery
1 large or 2 small onions
I tablespoon olive oil
1 teaspoon fresh ground pepper
1/4 teaspoon salt - I use about a dash
2 quarts or more chicken broth
1-2 teaspoons nutmeg
1/2? pound fresh mushrooms sliced
1/2 to one quart heavy cream

Cut carrots and celery into one inch pieces. Chop onions. Saute carrots, celery onions, salt and pepper in olive oil for about 10 minutes. Combine sauted vegetables, wild rice and chicken broth in large pot. Simmer for about two hours, until rice is tender. You may need to add more broth or water, do not make too thin since cream will be added before serving. Add mushrooms and simmer about twenty more minutes. You can make soup up to this point a few days ahead. Bring soup to a simmer just before serving then take off the burner and add heavy cream to your taste. Sprinkle nutmeg on top to serve.

This makes about four quarts of very rich soup. You can double for a crowd. If you don’t like your soup this chunky cut the vegetables a little smaller.

Enjoy…I can’t wait to try this myself.

Here they are…

Honed, with a 1/2 bevel edge in Kashmir Gold Granite. Nice, thanks to Stacy and Fox-Marble.