My garden is loving the cooler days now that it’s fall! Kale, swiss chard, cabbage, tomatoes and all my herbs are thriving. So much so that I have to be on my toes to keep up with production. We have had enough rain to keep the barrels full and the plants love it. I’ve noticed that if I wait too long to harvest basil, kale, swiss chard or lettuce the bugs seem to really devour it. I try to stay away from pesticides and use neem oil to keep the bugs at bay, but it doesn’t seem to last very long. So I am always trying to come up with new ways to use up some of these greens. Here’s a few recipes that have been a success at my house this week:
Pea Edamame Basil Soup
2 Tablespoons olive oil
1 medium onion
6 cloves garlic
salt & pepper
3 cups frozen peas or 2 cans peas
3 cups frozen edamame
1 cup fresh chopped basil
3 1/2 cups coconut milk
2 or 3 veggie bullion cubes
Begin by cooking the chopped onion in a soup pot with olive oil, when almost translucent add the diced garlic and salt & pepper. Add the rest of the ingredients letting the soup simmer twenty minutes or more. Use a blender(regular or hand blender) to create a creamy well textured soup.
Optional: Top with swiss cheese or roasted red pepper pieces.
Kale Hatch Chili Sauce
In a food processor, puree the following:
8 Cloves garlic
6 – 8 smoked seeded & peeled hatch chilies
8 cups washed/drained Kale (stems removed)
Salt & pepper to taste
Serve as a salsa or with anything that needs a bit of spice. Another option, dilute with veggie stock and make veggie enchiladas in green sauce.