Dec 202012
 

If the weather outside is frightful – hopefully these six satisfying soups will make your day delightful. Before I take a brief break from blogging until after Christmas, I leave you with some of my personal and fan favorite soups I have featured over the years.

Happy Holidays and Let it snow, Let it Snow, Let it Snow!

Florida Fall Harvest Soup

Best Eggplant & Leek Soup Ever

Rustic Roasted Tomato and Garlic Soup

Chinese Five Spice Miso Soup with Shitakes and Edamame

Calming Kale, Carrot, Sweet Potato and Bean Soup

Black Bean Soup with Forbidden Rice

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KyV (Know Your Vegetables) Workshop Recap 12-15-2012 

KyV Farm is a local, organic farm in the North Florida area that offers a farm share/CSA.   This is when a farm offers a share of their crop for a fee up front. You then get vegetables every week or every other week through the growing season – sharing in both the bounty and the risk with the farmer.  There are SO many benefits to a CSA, aside from the obvious of getting a variety of veggies into your diet; it is less expensive, it is a great way to get kids involved with real food, it supports the local economy and a local business, it builds a sense of community in that area and provides a connection with the earth….just to name a few.  I am sort of their self-appointed volunteer coordinator and event planner.  I write recipes and help plan events because they are so busy between working the field and running the business, that they just don’t have a lot of time to do this sort of thing.

The concept of the Know Your Vegetables workshop came about from the many questions about some of the unique and interesting veggies such as kohlrabi, various greens, bok choy and watermelon radish.  We received so many, that we decided to create a workshop to share information on identifying the vegetables, how to clean, store, prep and cook them.

For those of you that would like the recipes for the dishes prepared during the workshop – please click this link: Know Your Veggies 2012 Booklet

Vivian reviewed the prep and storage for each of the vegetables currently being grown at the farm….

….and I made a few recipes – including a bok choy saute, watermelon and carrot top salad, massaged kale and kohlrabi salad, roasted root vegetables and organic veggie broth.

Judging by all the munching and the scarce leftovers at the end, I should say we had great success with these recipes!

 Special thanks to everyone that participated,
 Heather Swoap for helping chop veggies, set-up and take-down,
Melanie Harris for providing our venue,
and Jaclyn Schweitzer for helping collect the money and check people in.

 Posted by at 6:34 pm  Tagged with:

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