A Farmer's Market Vegetable Thing. . .

I finally made it to the Duluth Wednesday Farmer's Market. Oh, how sweet it was!

Then decided to make a vegetable casserole using some of this for a vegetable casserole with some other things I had in my 'fridge.

Some chicken bone broth that turned out great, 2 green onions, half a can of garbanzo bean and part of an orange bell pepper, 3 radishes and 3 white turnips.

All the hard vegetables were sauteed in a little ghee, then I added a big splash of cooking sherry and the chopped turnip leaves.

Just before gobbling this down, I also put in 3oz. of roasted chicken and a handful of pistachios. . .So good, and there's still lots leftover. . .Lin

Green Soup

Chop and sauté these vegetables in 2T single source EVOO in a 4 quart pot:

10oz. fresh asparagus

8oz. frozen skinny green beans

10oz. turnip greens and chopped turnips

1 celery heart + greens

1 med. onion

Season with whatever you like on green vegetables. Today I used Penzeys black pepper blend and roasted garlic and herb seasoning.

Once everything is sizzling add 6 cups of chicken broth. I used chicken bone broth that I made earlier from a whole roasted chicken.

Heat slowly, bring it to a low simmer then continue at that low bubble heat point about a half hour. Blend as much or little as you like, getting it silky smooth or leave it a bit more textured and rustic.Check the seasonings and make adjustments. I added 1-2T of chicken Better Than Bouillon soup base. Top with some grated pepper jack cheese and almonds, sunflower or pumpkin seeds. . .Lin