Serving Suggestion!

The Holland Farmer's Market was in full harvest yesterday. The colors are spectacular. At the Boeve's stand, where I work there were big rainbow piles of sweet peppers, cauliflowers of white, orange, purple and green Italian cauliflower! Huge, dense cabbages (I sold one which weighed 9.99lbs for $1.25!), sweetest onions you've ever had, piles of tomatoes, bright green delicious broccoli.....

It was cold too! The change of seasons is coming through.

So I have lots of veggies in my kitchen right now. It takes time to make a meal when you start by chopping the vegetables instead of opening the plastic bag! Do we have time for this? Yes, we must! Here's my philosophy.

First cut up a red or orange pepper. (They are THE sweetest!) Arrange on a dish and leave on the counter. As the hungry children come by they nibble! Then Get out a second cutting board and knife and have them start chopping vegetables with you.

How young do you start them with this kind of work? As SOON as they are interested in dragging a chair over to the counter and standing on it begging to help. It does increase the time it takes to make the soup but this is an investment you will want to make. Because now when we are cutting and chopping we are also talking. It is a way of creating time and space for sharing what's on their minds and what's on your mind. It works well if you don't have an agenda...if the door to conversation is just open. Maybe you are just going to listen for a while. Maybe you are going to ask them open ended questions. Maybe you'll sing: "This is the way we chop the tomatoes..."

(Claire was watching some children here at the house and they helped us cut and chop a huge mound of peppers for salsa and for freezing last year. We all had great conversation. This year they came over ASKING "Do you have any vegetables we can chop?)

What happens when they grow up and everyone is so busy running from here to there that no two people are in the kitchen at same time? Well, yesterday I came home and the Moussaka was already made. And it was SO delicious. Who chopped for that? Not me! Thanks Claire.

Leek Soup
Clean and chop 2 leeks
Melt 1/4 cup of butter in a skillet
Saute the leeks until tender
Heat up 2 quarts of chicken broth
Peel and chop 5 potatoes
Chop 4 carrots
Simmer everything in the chicken broth until cooked (about 45 minutes)
Add 1/2 Cup of half and half
Grate in about 1/2 tsp. of fresh nutmeg
Shake in about 2 shakes of cayenne pepper
Salt and pepper to taste.