One of the biggest and least planned for changes we’ve experienced since moving to our smaller town is a household food revolution.  What started with reading Mireille Guiliano in a desperate attempt to lose some of the weight we’d gained in the last five years, has evolved into a firm commitment to eat seasonally, locally and organically whenever possible.  We are healthier and enjoy food more than ever before.  What used to be a task or routine has become our highest form of entertainment and social outlet.

Organic and local carrots, potatoes, celery, and brocolli

Organic and local carrots, potatoes, celery, and brocolli

For a quick example, here’s our first fall recipe this year, found in 10,000 VillagesSimply in Season.  (The vast majority of our eating is inspired by this extremely helpful and well-presented book.)

Hearty Broccoli Soup

Hearty Broccoli Soup

In one hour these veggies, along with a little milk, cheese, and a touch of flour became an extremely hearty bowl of soup, perfect for the first gray days of fall.  If we had a food processor, it would been done in half the time.  (Birthday hint, Mom…)

Shockingly, this comfort food adds up to only  400 nutrient-rich calories and one batch fed us three meals for two big eaters.

The "vegebone"

The "vegebone"

And Jaron saved me from wasting the broccoli stalks by inventing what he calls a “vegebone” for our dog, Banjo, who especially loves them frozen.

2 c diced potatoes
1 c chopped onion
1 c sliced carrots
1/2 c finely diced celery
1 c water

Cook above ingredients together for 5 minutes.

Add 2 c chopped broccoli and cook 5-10 more minutes.

Add:
3 c milk
2 veggie bouillon cubes
1 tsp worcestershire
salt and pepper

Heat to boil  and add:
1 c milk and 1/3 c flour, blended first

Cook until thickened.  Add 1 c shredded cheese of your choice.  (I like to puree about half the soup and leave the rest chunky, but you can do all or none if you like.)

Advertisements