Posts from December 2015

Turnip and Leek Soup

12/10/2015

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As I said last week, my garden is crap. And this picture of my carrot bed below proves my point. [Grrrrr…] But Gary’s dad’s garden flourished, and we’re still reaping those rewards. He brought down bags of turnips for us from Illinois. And into a creamy soup they went.

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Ingredients:

6 small turnips, peeled and chopped
2 large leeks, white and green part only, chopped
2 garlic cloves
1 onion, chopped
2 c stock
2 c water
Herbs of Provence
2 T olive oil
Cilantro
Yogurt or sour cream
Hot sauce
S&P

Instructions:

Heat the olive oil in a stock pot over medium high heat. Next, put in onion, leeks, and salt and pepper. Cook for about 5 minutes. Add the garlic, and cook for another minute. Next, add the stock, water, turnip, and herbs of Provence. Bring to a boil, then simmer for around 45 minutes, or until the turnips are soft. Blend the soup in batches until creamy. Garnish with toppings of your choice, such as cilantro or parsley, yogurt or sour cream, hot sauce or paprika.

Baked Ham with Cherry-Cranberry Glaze

12/05/2015

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My garden is really sad right now (waaaaah!). I don’t know what happened?! Maybe our abnormally warm winter kept cooking my seedlings, for I replanted them 4 times! Well, at least we have good friends who bring us home-grown goodness: Sam and Jess who brought us cranberries grown by Sam’s uncle for Thanksgiving. So until things start growing around here, we’ll have to depend on other farmers.

Ingredients:

1 cured ham (10 lb)
1 c raw cranberries
1 c cherry juice (or orange juice)
2 T honey
dash of salt

Instructions:

To make the glaze, combine the cranberries, juice, honey, and salt on a pot on the stovetop. Bring to a boil, then bring to a simmer and cook for about 15 minutes. (This can be made a day ahead.)

To cook the ham, make sure you take it out of the refrigerator and bring it to room temperature for a couple of hours before you cook it to get it to cook evenly. Lightly baste the ham, and put the ham in a oven bag and cook for approximately 2 hours at 275 degrees. Then, take the ham out of the bag, turn the temperature of the oven up to 375, and add another layer of cranberry sauce to the ham. Cook for about 30 minutes, or until the internal temperature reads 110-120 (the ham is already cooked; you are just heating it up). Serve with the remaining sauce on the side.

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