Pigs Like Food

One of my favorite things about Ithaca is that despite the cold climate, it’s possible to get healthy local food here pretty much all year round. (This actually used to be my favorite thing about Ithaca, but after living here a few years it’s been beaten out for the number one spot by “My friends live here.” This tends to happen if you stay in one place and are not a complete hermit.) It would probably be possible to be pretty happy on the 100 mile diet here. We don’t actually do this, but we do try to eat as much as possible from local sources, especially the CSA. The CSA is amazing, but it’s more vegetable matter than two pigs can eat the week we get the box. So we make soup. At the beginning of the semester, we went a bit nuts and we’re still eating our way through the soup that resulted from a weekend of (possibly manic) behavior from me, aided and abetted by my visiting parents.

Cabbage, Beetroot and Tomato Borscht

From Best-Ever Slow Cooker, One-pot & Casserole Cookbook, this soup is AMAZING. It was really easy in the crock-pot. It’s a tad on the sweet side without the sour cream, so I might cut back on the brown sugar next time. We ate this tonight, inspiring me to write this post. It’s just as good after freezing and thawing.

Spicy Pumpkin Soup

From the same book, but not quite as phenomenal. It’s good, tasty soup, but it’s not as “spicy” as “Spicy Pumpkin Soup” should be. We used a lovely musque de provence, and mostly it tasted like squash. I think we’re going to mix it with boiled black beans, up the cumin and add hot pepper flakes on the reheat in an attempt to mimic the Farmer’s Market “Pumpkin Black Bean Soup” that is an Ithaca classic. I’ll let you know how it turns out.

Gingered Carrot Soup

When people hear we live in Ithaca, they invariably ask “Do you go to the Moosewood Restaurant a lot?” The answer? No. But we do use the recipe books often. From The New Moosewood Cookbook, this one was another hit. With the addition of the cashews, it makes a full meal with protein and all! I actually ran a bit low on carrots and added a parsnip to make up the volume. I think it really added a nice kick to the flavor, but the extra matter wasn’t necessary. As you can see from the ladle indent above, it was rather thick.

Swedish Cabbage Soup

So we get a LOT of cabbage in a winter CSA share. A lot. Luckily, this soup from The Enchanted Broccoli Forest is very good and uses up cabbage quite quickly. The color on the pic above isn’t quite right as the soup is not nearly this green, but the background does show the mostly empty wine glass, so you can tell that this was really a soup-making party.

French Lentil Soup

The last one, and maybe the best, was from http://www.epicurious.com/recipes/food/views/French-Lentil-Soup-236772. The picture above is NOT overexposed. Those are actually yellow carrots. Yellow carrots are a bit less sweet than the orange ones and they were great in the soup. Sadly, there isn’t much of this one left in the freezer since we liked it so much that we’ve been eating it up. I’ll just have to make it again soon.

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