Welcome to Growing Places Indy’s Meals on Tractor Wheels — a new blog series that will feature recipes with fresh, locally sources ingredients from local vendors and food producers featured at the Indy Winter Farmers Market!
Check back on our blog each week to find the newest meal posted with photos and ingredients, as well as the shopping list of items that can be found at the Indy Winter Farmers Market each Saturday (1125 E Brookside Ave).
When you make your way to the market on Saturday, be sure to check in at the Welcome Desk to find the shopping list for that week’s Meal on Tractor Wheels posted so you don’t forget a thing! We can’t wait for you to try the fresh, tasty recipes we have in store this season!
Peasant Winter Vegetable Soup
No one can dispute that fact that SOUP IS GOOD FOOD. With the encroaching season of overeating, what better time to prepare a light and healthy blend of veggies for an easy Peasant Winter Vegetable Soup? There are many great produce vendors at GPI Winter Farmers Market, but for today we focused on Full Hand Farms and tapped into their tips and knowledge.
Pretty much all veggies go well together, especially in a soup. No need to be a 5-star chef here. On the side, compliment with lightly toasted slices of Mother Noble’s heritage Rustic Bread. For an added indulgence, spread Tulip Tree’s Cultured Butter and offer thin slices of their Gouda Cheese. For a beautiful presentation, have a look at Dickenson Woodworking’s artisan cutting and bread boards. Bon appétít!
A Peasant Winter Vegetable Soup need not be bland in selection, color, texture or taste. There’s so much to choose from this time of year. Please don’t hesitate to ask any of our vendors or farmers, “What is this?” or “How do I use this?” All are happy to explain, educate and provide tips and secrets. We spotted a strange root vegetable and found it was celeriac (celery root) – a vegetable soup “natural!” We learned from Full Hand Farms that this root vegetable is also the secret behind amazing mashed potatoes.
There are many amazing produce vendors at Indy’s Growing Places Winter Market, so be sure to browse around a bit while selecting your array of vegetables.
From Full Hand’s exciting selection, we picked out:
• Baby Chard
• Rainbow Carrots
• Brussel Sprouts
• Fresh Ginger Root (a rare local find from Full Hands)
• Fresh Rosemary
- The rosemary can be added to the soup once ready to begin cooking.
- Extract the stems from the soup before plating.
- Chop all the veggies and add together in a large pot.
- Add vegetable or chicken stock or broth until about half covered and top off with cold water.
- For spices, salt and pepper and bay leaf are a must, but parsley, sage and thyme work fabulously well. A splash of a light oil such as sunflower seed oil, can be added if desired.
- Bring to a fairly quick high boil, then reduce heat, cover and simmer until the veggies are “soft” to your liking (typically about 1 – 1-1/2 hours).
We thought a “crusty” bread would be an ideal compliment and asked Mother Noble for her recommendation, and she said without a doubt the Rustic Bread. She also advised that the tradition in which she makes this heritage bread provides for excellent light toasting. About 10 minutes before sitting down to eat, in a preheated 350° F oven, places slices on foil or in a baking pan. We drizzled a bit of olive oil in the pan before toasting. After plating the soup, we created a beautiful side presentation with a Dickenson Woodworking multi-hued bread board, a tub of Tulip Tree’s Cultured Butter and slices of their Gouda Cheese, which was recommended for its solid, but not overpowering flavor and soft, but not too soft texture – a good nibbling cheese!
We hope you enjoy this recipe! Be sure to pick up your ingredients for the recipe this Saturday at the Indy Winter Farmers Market! Then, comment and share — we’d love to hear how the recipe turns out for you!