Last weekend, we tore up our garden. I think we did pretty well for keeping the garden going until the end of October. The tomato and tomatillo plants were ripped out, asparagus ferns chopped off, new garlic planted and we made a new lasagna compost garden to be ready for us next spring.
We continue to harvest a bit, too. I may even be able to store some of the Ayocote Morado runner beans, which only started to produce bean pods in September despite a summer of glorious red blossoms. I harvested them, too, but they are bright green and lush. I will try to dry them indoors. The kale keeps growing, though, and I hope to keep it going to capture some seeds next year.
I spotted a soup on Angela’s blog and it used our last backyard produce perfectly – tomatoes, kale, sage, oregano and basil along with two kinds of beans, chickpeas and lentils. The flavours melded into a glorious soup of deliciousness. A great way to keep warm now that the temperatures are dipping down.
What have you been enjoying lately?
PS. I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen, No Croutons Required, Eat Your Greens, Meat Free Monday, My Legume Love Affair hosted by Simona and Simple and In Season.
Autumn Chickpea and Lentil Soup
Adapted from Eat, Spin, Run, Repeat
1 tbsp oil of choice
1 small onion, chopped
2 cloves garlic, minced or pressed
1 tsp dried parsley
1 cup carrots, thinly sliced
1 cup dry green lentils, rinsed and drained
2 cups chopped tomatoes
900 mL vegetable broth (I think this could also be diluted with water)
2 cups cooked chickpeas, rinsed and drained if canned
1 tbsp minced fresh sage
1 tbsp minced fresh oregano
1 tbsp minced fresh basil
2 cups thinly sliced kale
salt and pepper, to taste
1. In a large soup pot over medium heat, heat oil. Once hot, add onion and saute until softened, around 5 minutes. Stir in the garlic, oregano, parsley, and carrots and cook until the garlic is fragrant, around 1 minute.
2. Stir in the lentils, tomatoes, broth and chickpeas. Raise heat to high, bring to a boil, cover and reduce heat to the simmer. Cook for 30 minutes, or until the lentils are cooked through. Remove the lid and stir in the fresh sage, basil and kale. Simmer until the kale wilts and is a brilliant green, approximately 5 minutes. Taste and season with salt and pepper, to taste.