In true holiday-season fashion, our plans were all a swirl for this week’s feasts. I had a big trip cancel, we had unexpected family come in, and I found myself cooking and hosting for just 8 people I was born to instead of 65 people I love and call my sisters up in Revelstoke. It was a lovely “problem” to have. Instead of being absent, I was home to pick up one of our last farm share’s – a full order of shallots, roasting root veggies, squash, greens, cornmeal and more. Arms full, I brought it all home and got down to business.
Rather than fret or stew about proteins and sides, or “the things we always have,” I made us a bountiful salad with watermelon radishes, radicchio, fresh arugula, and toasted seeds. I made cornbread with the cornmeal they’d milled from sprouted grain just a few days before (which was incredible) and I used the rest for this hearty, homey, satisfying soup.
The ease of the meal allowed me to actually spend time with my family, to tend to tiny Leo’s needs, entertain and still enjoy my guests. It was the most memorable, lovely and celebratory meal I’ve made – or enjoyed – in a long time. And it all came from right here; the farm down the road that’s been growing our food all season. This simple meal is one that I won’t soon forget for all of those reasons, and the vibe of how it came to be — the blueprint if you will — is one that I hope to replicate over and over this winter. Low lift, high fi, maximum cozy.
We only have a few more weeks to enjoy this local bounty before I’ll have to trust that what I’m storing for the winter will tide us over for as long as possible. I’ve grown to hate the grocery store, to be honest, and so have a hearty supply of potatoes, squashes, roasting veg and more squirreled away around the house. All the ingredients to make this soup will be here for a while, and I can’t wait to enjoy it again.
This soup is a perfect dish to make when you’re not sure what to have for dinner, or want something hearty and nourishing to last a couple of days. You could beef it up with meat, if you wish, or change out the vegetables. It’s a wonderful blueprint for what a simple, seasonal soup must be and I hope that’s the way it serves you!
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