I was out and about yesterday and when I came home, I found this on my doorstep!
Amazing garden fresh vegetables just picked from the garden a couple of hours earlier.
These vegetables were grown from the seed, mulched and grown totally organically by Robert’s sister, Shelton, who lives in Boone, NC, up in the mountains.
This explains why she still had broccoli! I was overjoyed at the bounty:
Russet potatoes, garlic onions, red onions, broccoli, green and purple peppers, tomatoes and what looks like a purple tomato, green beans, red cabbage and green cabbage; it is an amazing gift.
We had just bought corn, kale, collards, arugula and spinach at the farmers market so we will be eating quite good this week.
Thank you Shelton!
These were just in time for a cold day in July, needless to say, I made some amazing vegetable soup.
Garden Bounty Vegetable Soup
TIP: Cut all the vegetables about the same size. Use different shapes for visual interest. Remember everything needs to fit on the spoon, not hang over.
- 1/4 green cabbage, chopped fine
- 1 large onion, cut into small dice
- 2 carrots, sliced
- 3 red potatoes, diced
- 1 medium zucchini, diced
- 10 green beans, sliced
- 2 broccoli crowns, separated into florets
- 2 large cloves of garlic, smashed
- 1 can organic diced tomatoes
- 1 can dark red kidney beans
- 1 cup lima beans
- 1 ear of corn, cut it off
- Enough water to cover the vegetables
- 1-2 bay leaves
- 1-2 Tablespoons salt, to taste
- 1 Tablespoon fresh ground black pepper
- 1 splash Texas Pete Hot Sauce
Chop it all up, sweat (cook without browning) the onions, carrots and cabbage, once these vegetables are tender, add the rest of the ingredients.
Bring to a boil and then turn down the heat and simmer until the vegetables are done. Adjust the seasonings and serve.