Hello hello - it’s been a while since I’ve posted - life has been full and busy. I’ve been spending time teaching herb classes, doing some organizing, spending time with good friends, and thinking about this year's garden.
Spring is definitely taking its time getting here and I’ve been restless. I was looking at photos from last year at this time and we were wearing lighter clothes, the sun was shining and our early bulbs were blooming. Our crocus have finally come up and the tulips and allium are starting to peek their heads out - so there is hope.
For those of you who are anxious to clean up your yard - please wait until the temps are a consistent 50 degrees for a week or so. Our bees and pollinators are still sleeping - we need them in our gardens.
If you’ve been following my blog, you know that we have new neighbors and last fall they built a 6-foot fence so we’re in the process of revamping our gardens. As luck would have it our 2 beds closest to the fence were rotting, which means we were planning to replace them anyway and now we can move them to the north side of the far beds - basically full sun - so a bonus!
Tonight we’re sitting in the living room with a roaring fire enjoying a hearty cabbage soup and cornbread - it’s delicious!
Ingredients:
2 T olive oil
1 onion
3 cloves of garlic - minced
6 cups veggie broth
2 carrots - diced
2 stalks of celery - diced
1/2 head cabbage - chopped
2 cans diced tomatoes 14 oz each
2 cans of white beans
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste
Instructions:
In a large stockpot add the olive oil, onions, carrot, and celery saute for 5 minutes. Add the garlic and spices - saute for 1 minute. Add the cabbage and sweat for 5 minutes, stirring frequently.
Add the broth, tomatoes, and beans, bring to a boil, and then simmer until the cabbage is tender.
We served with cornbread - it was delicious!
