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Sausage, White Bean, and Kale Raab

INGREDIENTS One pound bulk sausage One tablespoon olive oil Two cloves garlic, chopped One yellow onion, chopped One cup carrots, shredded Half green cabbage, chopped One pinch red pepper flakes Four cups vegetable broth One  (15 ounce) can cannellini beans, drained and rinsed One teaspoon […]

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Pork and Wild Rice.

I was hired this week to be a farm manager for a school district just south of Portland. I will work with students and a farm educator to run a 35 member CSA on one acre.  I couldn’t have written a more perfect job description […]

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Two-bean vegetarian chili.

INGREDIENTS Olive oil One yellow onion, diced One-two peppers, hot or mild, diced Three cloves garlic, minced One 28-oz can crushed tomatoes Two red potatoes, diced Three carrots, diced Two tablespoons chili powder Two teaspoons cumin One teaspoon oregano One beer Four cups vegetable broth […]

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Tofu and Coconut

This week I opted out of the farm and the northwest in favor of trying to make Tom Kha. To make this soup requires a trip to an Asian market, if you’re in Portland I suggest Hung Phat or Fubonn on 82nd, some of my […]

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A very Portland chowder.

I’ve fallen a bit back in love with this city in its darkest, wettest days, so this week’s soup is a something of a love letter to the town—a very Portland-y kind of chowder. Gluten and dairy-free, the stock was made with chicken and fennel, and then […]

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Winter Vegetable

I used nearly every item in our produce cooler this week, an homage to our cold, cold, cold November harvest! My favorite vegetable in this week’s soup is our winter kohlrabi. Kohlrabi is the cross between cabbage and turnips. Winter kohlrabi, as it is planted in […]

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