Going to a Labor Day barbecue? This is the perfect idea for a simple and lovely gift for the hosts. Parsley, sage, rosemary, and thyme…
For a break from train derailments and chemical rules, I thought I’d share a taste of our recent spates of summertime fun.
Until the last few weeks or so, there wouldn’t have been much to post. I’ve generally been working longer hours, and Maya was attending BuilderBee camp, where she evidently enjoyed gluing things. I have no idea where to store the impressive but awkwardly shaped 3-by-3-foot posterboard city she toted home.
A few weeks back, we went with Grandpa around sunset to a small beach on the Potomac River by Gunston Hall. The pictures were lit by what real photographers call the magic hour (and I call a good excuse to put the camera on the “auto” setting):
We also managed to crunch out a few Saturdays back by toodling up to a yoga education and retreat center in Olney, MD, that also happens to grow pick-your-own organic blueberries. Sadly, the birds had lain waste to the ripe ones, so pickings were slim. But we enjoyed the exercise, including a bright infestation of caterpillars and a surprising and unusual display of color coordination in the toddler’s wardrobe:
Last, but really not least, I braved the skies with the two-year-old and we had a lovely time in Denver for a combo work and vakay trip. We went up the gondola in Steamboat Springs, had an incredibly tasty dinner stream-side at the picturesque Sweetpea Market, picked up goodies at the charming Saturday farmer’s market, and even caught up with a small-town rodeo, which was delightful once I made a concerted decision to look past the animal cruelty issues and enjoy the change in culture.
Maya had a blast doing the “ram scramble,” which actually involved a lamb with a ribbon around its neck being chased through the thick dirt by the under-5 set. She didn’t even come close to winning, but was exhilarated by the bright lights of the rodeo ring.
As we were too far away for good shots of bucking broncos, I mainly took pics of those waiting to ride and the charming kids in their cowboy boots. (And no, I did not add sepia tone via Instagram — my beloved Colorado actually looks this way around sunset. Sigh.)
We also had lunch at my favorite restaurant for super-healthy food, Watercourse Foods, stopped in briefly at the excellent Denver Museum of Natural History, which Maya loved, and visited a working ranch only a few dozen miles from downtown Denver, where the livestock are maintained as they should be and the out buildings are decorated with whimsical figures.
Green options at Thanksgiving are always a bit less exciting than the orange and brown delectables. I do love brussels sprouts, roasted, or braised in white wine and topped with gorgonzola, but they are not for everyone. And the green salad we always dutifully prep up is usually intact at the end of the meal, faring poorly against the competition.
So why not kick off the meal with a lovely green soup? While sorrel is typically thought of in the spring, when it’s tender and new, autumn sorrel retains a wonderful lemony flavor, and can still be found in the farmer’s markets, at least where we live in Maryland.
This easy soup is adapted from the mistress of gardens, Alice Waters, and her Chez Panisse cookbook. It can be prepared ahead, and finished at the last minute with a quick reheating and immersion (stick) blender. It has great flavor, and would make a remarkable — and elegant — way to open the feast. It goes without saying that this soup would also be wonderful chilled in the high heat of summer.
You will want some really lovely fresh cream, so if you can obtain the grassfed, organic kind from a farm share or market, that’s the way to go.
1 Tbl (organic, grassfed) butter
1 medium (organic) boiling potato or several smaller ones, diced
1 cup (organic) chicken stock or vegetable stock (do not use plain water, as there will be insufficient flavor, and if using vegetable stock, you may want more cream and salt)
1 medium (organic) yellow onion, diced
1 1/2 large bunches (organic or near-organic) sorrel (about 1.5 lbs.) (I have added sorrel to punch up the flavor a bit)
1 (organic) carrot or 7 small ones, diced
1 1/2 cup (grassfed, organic) cream (I also added a lot more cream than Ms. Waters — up to a pint is just fine with me)
3 sprigs (organic) thyme, chopped
Salt and pepper to taste
2 1/3 cup water
2 Tbls crumbled (happy pig) bacon, for garnish (optional)
Melt the butter in a saucepan and add the thyme, diced potato, onion, and carrot.
Pour in 1/3 cup of the water, cover, and stew gently for 15 minutes, with the lid ajar. Add the rest of the water (2 cups), salt and pepper, and stock, and bring to a simmer. Stew this for another 15 minutes, until the potatoes are soft and easily mashed.
Meanwhile, chop sorrel leaves into thin strips. When the potatoes are finished, add the sorrel, and return soup to a simmer, then turn off and let it stand for 5 minutes. (You can reserve some finely chopped sorrel for garnish. And if you are serving this later, you can let this sit in the fridge or on the back of the stove until ready to serve.)
Purée the soup in a blender (glass is best) or use an immersion blender in the pot, then stir in the cream. Taste (and add more cream). Garnish with bacon and/or chopped sorrel. Serve and enjoy!