Sooooo, I hit the kitchen to cook some of the things that were about to languish in the fridge. The quickest thing to do was to make a huge pot of soup. Besides, it had been a bit cooler lately anyway...:-)
Chris had already separated the last of the beets that we harvested from the leaves and stems for me.
Unfortunately, I forgot to get pictures of a lot of the things I used. So, Ill just tell you when I am missing a picture. Hopefully, if you ever use this, you will enjoy it.
these are carrot tops, beets and radishes.
Start with a large stock pot of water or vegetable stock if you have some. Let it heat while you are cooking the beets in a separate pot. Add the beet water to the stock pot when the beets are finished along with a large chopped onion, a cup of barley(optional), and 3 large cloves of garlic- pressed. I also used 4 carrots that were sliced into medium pieces and two large Yukon Gold potatoes cut into half inch pieces (or chunks). Take the skin off of the beets and potatoes, dice and add to the pot. Stir in half can of tomato paste and I tablespoon of raw honey.
I cut up two chicken breast, washed them and marinated them in some rice vinegar, thyme, olive oil, sea salt, fresh ground pepper and fresh sage from my garden. I let it sit for about an hour before browning.
Add the browned chicken to the pot along with the chopped beet greens and radish greens. Add a tablespoon of greek or italian seasoning.
Let cook on medium for an additional twenty minutes stirring occasionally to make sure the barley and potatoes don't stick to the bottom of the pot.
You should have lots left over to freeze.....if you have room! Otherwise, be kind to a neighbor and give some away....:-)
Lastly, serve with lots of love! And don't forget the cracker....:-)
Bon Appetit!
