What a difference in the weather. However, for me this does mean the end to some of my favorite foods. I am not big on collards when the weather is warm. To me, collards which have had frost on them are so tender and sweet. I will use collards in the summer and fall in a limited amount in recipes. Even though sweet potatoes are available all year round, I prefer them local, and we know they are not exactly local in June and July. I still have some from the bushel I purchased in December, so I will use them until they are gone. However, strawberries are almost here. I do not mean the ones in the grocery store they are proudly touting from Florida; I mean Lexington County, SC strawberries. No hard feeling for my Florida readers. To be red, or semi-red in the stores, they are picked green and shipped for up to a week before they even reach the grocery store. Think of the environmental effects on the environmental for gas alone; just to get strawberries that really do not taste like strawberries. (Don’t even get me started about the plastic clam shells these “healthy” foods are packed in and the amount of petroleum it takes to make these containers.) I also find it weird when fresh strawberries are available from a local farm and people still buy the ones from who knows where in a plastic clam shells. I just cannot figure out if they have no idea what a real strawberry taste like or just too lazy to make another stop. For my family, I will make as many stops as necessary for fresh local food. Okay dismounting my soap box. Oh my, then comes asparagus, beets, broccoli, sugar peas (green peas to some), and blueberries. Will I even miss collards and sweet potatoes? We are very fortunate to live where we have four seasons and a variety of fruits and vegetables available all year long.
WORRIED about weighing tomorrow. This has not been a particularly proud eating week. But I exercised a good bit. We will see. It is what it is now. Fingers crossed.
10 Minute Bean Soup or Whatever You Have Soup
I usually make this soup when I have cooked a large pot of collards, but if you don’t want to cook some collards, there is no harm in keeping a bag of frozen ones in your freezer. This can be eaten as a soup with a thick piece of warm bread or served over sliced polenta.
1 can pinto beans or black beans, drained and rinsed (honestly I use whatever can of beans I have in the pantry or freezer)
1 15-ounze can Italian or stewed tomatoes
2 cups chicken broth (veggie broth)
1 cup water
1 cup cooked fresh collards or frozen (have used mustard greens)
½ cup whole wheat macaroni (any shape your heart desires; often I do not add pasta at all)
½ tsp. Italian herb seasoning
½ tsp. garlic powder
Salt/pepper to taste
Place tomatoes and beans in a Dutch oven. Use a potato masher to mash up some of the beans, about 1/3, to help thicken the soup. Add the rest of the ingredients and bring to a boil, reduce to a simmer and cook until the macaroni is tender.
- I know you think there should be more instructions, but there are not.
3 large tervis water and Metamucil
234 days till Disney Food and Wine.