Many thanks to Addie Broyles from the Austin American-Statesman for submitting one of my recent posts for her column. I’m humbled by her support and that of everyone else who follows the blog. Thanks for reading!
FOOD & DRINK
Veggies from farmers’ markets keep blogger busy
Wednesday, January 21, 2009
Kristi Willis loves shopping at farmers’ markets, but sometimes she gets a little too excited and buys too much. Willis, a productivity coach in Austin, says she has taken a few cooking classes, but it’s through trial and error that she has compiled enough recipes to make cookbooks for friends and family for the holidays every year. About a year ago, she started Austin Farm to Table (www.austinfarmtotable.com) to keep her on track for the yearly cookbook. “I thought if I blogged all year long, I would do a better job of staying active with my cooking even though I travel a lot for work,” she says.
She created this Indian Vegetable Soup recipe after looking in her fridge one day and realizing she’d bought too much chard, cauliflower and broccoli and left them too long in the drawer.
“Making soup is one of the few remedies I know for wilting veggies,” she wrote in the blog post. Soup is also a good way to use the not-your-average fruits and vegetables, such as Romanesco and purple cauliflowers she used in this soup, for sale at the many farmers’ markets in Central Texas.
If you write a blog about food, e-mail
firstname.lastname@example.org and tell me about it. Maybe your recipe will make it into print.
Indian Vegetable Soup
1 Tbsp. olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 large turnip, peeled and chopped
1/2 head of broccoli, chopped
1/2 head of cauliflower, cored and chopped (I used purple because that is what I had, but you can use anything.)
1 bunch Swiss chard
1 can garbanzo beans, drained
salt and pepper to taste
11/2 tsp. hot curry powder
1 quart broth (chicken or veggie)
Heat olive oil in a pot and sauté onion and garlic for about 5 minutes. Add turnip and sauté another 2-3 minutes. Add broccoli, cauliflower, Swiss chard and beans, and stir well. Add the seasoning, combining with the vegetables. Add the stock and bring to a simmer. Lower heat, cover and cook for about an hour.
— Kristi Willis, Austin Farm to Table