It's the cozy time of the year!
This is my all- time favorite time of the year. I look forward to the chill in the air, wearing fleeces and sweatshirts, the cool rains, and the leaves changing. It also means pumpkin spice lattes, beautiful pumpkins at the pumpkin patch, and eating acorn squash with (lots of) butter and brown sugar. The last of the canning projects are well underway and the gardens are getting ready for their long rest.
Growing up on our family farm, we were very busy with the corn and soybean harvest. I would sleep with my windows open and could hear the constant hum of the combines and elevators, as the farmers were processing grain into the late hours of the night. Sometimes even a harvest moon would be out- very helpful to the farmers who welcome any and all extra light. Occasionally there was the Friday night football home game. Sometimes I miss those days. And nights.
The other day was a cold, rainy day.
It was the perfect day to get carrots and celery from the gardens for a homemade chicken noodle soup. I've never grown celery before, I had no idea what I was doing but it turned out alright. The carrots were delicious. There is a huge difference between homegrown carrots and store carrots that have to travel many, many miles before they make it in a soup.
This is actually the recipe from one of my first postings.
4-6 carrots, peeled and chopped
4-6 celery stalks, chopped
1 small onion, chopped
1 clove garlic, minced
1 whole chicken, chopped into smaller pieces
3 quarts chicken broth
2 Tbsp. butter
About 3 cups of egg noodles (we usually did homemade noodles)
Flat leaf parsley, chopped
Salt and pepper to season (and you could be in trouble if you are like me today, and can barely breathe!)
Season and saute the vegetables in extra virgin olive oil, until soft. Then add broth, butter, chicken, and egg noodles. Cook for at least 20-30 minutes and enjoy!
Then, find a cozy place to take a break (like Luca). Maybe enjoy some hot chocolate or a pumpkin spice latte!
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