Just say "No" to rotting produce in the fridge

I don't know about you, but I buy beautiful produce at the farmers market and before I know it, it's rotting in my fridge veg drawer. I have the best intentions. I don't know where the days/time goes. No worries...do what my aunties and grannies did, and make a big pot of soup. So delicious, and a great way to use these veggies plus anything else you need to harvest in your garden.

I worked with what I had in my garden, veg drawer, plus used some fresh Fava beans a neighbor harvested and gifted me. Don't be afraid to add different vegetables to these if you don't have everything I included. Also, just cut and peel off the rotting produce parts before washing, chopping, and tossing into a large soup pot.

Here are the basics for my Italian/Spring harvest inspired veg soup:

• 5-6 cloves garlic, peeled and chopped
• 1 can roasted tomatoes or 8-16 ounces fresh, washed and cut into chunks
• 2-3 cups filtered water (I have a Brita water filter. Tap water will work to but may contain chlorine and minerals that have a 'taste.')
• 32 ounces vegetable stock homemade or Pacific organic
• 5-6 Swiss chard leaves washed and torn/chopped
• 1/4 cup fresh parsley or 1 tablespoon dried
• 2-3 teaspoons dried oregano
• 1/4 cup fresh basil or 2-3 teaspoons dried
• 1/2 - 1 teaspoon salt and fresh ground pepper 
• 3 parsnips washed, peeled, and chopped into bite size chunks
• 5-7 carrots washed, peeled, and chopped into bite size chunks
• 3-4 potatoes scrubbed, bad bits removed, and chopped into bite size chunks
• 2 leeks washed and thinly sliced
• 1 red onion and shallot peeled and thinly chopped
• 1 can red kidney beans thoroughly rinsed
• 2-3 cups fresh Java beans 
• 1/4 cabbage head washed and thinly sliced
• Optional: fennel washed and thinly sliced

Cook on medium heat in a large soup or stock pot for two hours. Turn down to simmer if needed. Add more garlic, herbs, salt, and pepper based on your taste buds. I ladle this soup into glass jars, chill overnight in the fridge, and then load into the freezer for future lunch. Top with grated cheese or pair with a grilled cheese sandwich. Yum! Bon appetite!

Lemongrass Infused Cocktail

Whether you drink cocktails or mocktails, I think this one is delicious! I found it in Free the Tipple and it's called the Angelina Jolie. I've made a few modifications based on my tastes and to keep this easy/quick. I also encourage you to explore your farmer's market. I found the lemongrass paste from Fresh Curry Paste at my San Mateo, CA market. Using it is a lot easier than fresh lemon grass which can be a bit woody. 

Here's what you'll need for one cocktail

• 2 tsp organic sugar 
• 1 tsp lemongrass paste or 1/2 stalk lemongrass, chopped into small pieces
• 1 lime juiced
• 6-8 fresh mint leaves
• 2 shots Malibu Caribbean Rum with Coconut Liqueur (Substitute with organic sweetened coconut water for a mocktail)

I place the lemon grass, sugar, lime juice, and mint into a mortar and pestle and muddle it into a paste. (If you're using a lemon grass stalk you'll want to peel an outer layer or two, wash it, and slice into thin slices to muddle. You'll also need a strainer for this mixture before you combine with the ice and rum.)

In a shaker, I add 5-9 ice cubes. the muddled mixture (which should smell divine), and the 2 shots Malibu Caribbean Rum. Shake liberally. Serve over ice in a highball glass with 3-4 mint leaves and a lime wedge.

Cheers!