Making Soup

One of the things I do during the winter months is make soup. However, I don’t make just a small amount of soup in a small pot, in a small way. Years ago I bought a large restaurant-quality aluminum soup pot that weighs a ton and holds at least four gallons of soup. Making soup in large batches seems to produce a much better result and the large, thick, heavy soup pot works so well that nothing seems to burn in it. Well, I guess if I tried really hard it would burn, but I don’t try really hard.

Most of my soups start out with meat of some sort (beef, pork, chicken, venison, or lamb), but I normally use soup bones, lots of them. Sometimes I use a whole chicken, a large one. No matter what kind of meat I use, I start out with at least five pounds of it, sometimes more. I start the cooking early in the morning and cook the meat very slowly (never ever boiling it), scooping off the blood that rises to the surface and adding spices and salt afterward. I favor using more spices than salt. In fact, I just barely add salt to taste. I use spices that you normally wouldn’t think of in my soups such as, cinnamon, nutmeg, and cloves, which helps me keep salt to a minimum. You don’t add a lot of these spices, the effect is meant to be subtle. In some cases, such as with beef, I use pickling spice (but make sure to remove the tea ball containing the pickling spice after no more than 20 minutes or it gets bitter). Favorites with chicken include sage, rosemary, and thyme. Sometimes I add orange or lemon peel. A common addition are onions and I sometimes add a bit of fresh garlic (minced fine) as well.

I like my soup to be really nutritious, so I add plenty of vegetables. Most of my soups contain corn, carrots, and potatoes. However, I don’t stop there. The soup I made the other day also contains turnips, Holiday Soup Mix, and celery. I’ve been known to add things like green beans, kohlrabi, rutabagas, turnips, and all sorts of other odd assorted vegetables. In fact, if something in the larder or freezer is getting a bit old, it goes into the soup pot. The point is that the soup is far from plain. It contains good nutritional value from a wide variety of wholesome vegetables.

In addition to all of the vegetables, I sometimes add mushrooms. As with the vegetables, I normally get a better quality mushroom, not those canned kind. My personal favorites are baby portabella, shiitake, and oyster mushrooms, but I’ve used others as well. Even a good quality button mushroom can be a nice addition. I’ve never had much success using morels in soup. Besides, morels were meant for cooking in butter and garlic, with a bit of salt.

To top my soup off I usually add pearled barley. Using pearled barley gives the soup that finishing touch, a kind of nutty flavor that you find in only the best soups. As an alternative, I sometimes use half and half wild and brown rice. I generally don’t add noodles to my soup; they fall apart quickly, don’t have much nutritional value, and tend not to freeze or can well.

Speaking of freezing and canning, there is no way one person can eat four plus gallons of soup before it goes bad and that’s the point. I either can or freeze the excess soup for later. Soups that are a little more broth get canned in one quart containers, while robust soups get frozen in one gallon bags. A word of advice, don’t overfill your gallon bag. I put three quarts of soup at most in my gallon bag and sometimes less depending on the soup. Lay the bags flat in the freezer as they freeze and you’ll find that your bags of soup stack well. If I’m having a really busy time, I simply get out a quart or a bag of soup and I have a nutritious meal I don’t have to cook. Soup is comfort food. Let me know your thoughts about soup at [email protected].

Dealing with a Rainy Summer

It has been a rainy summer so far in Wisconsin. Thank goodness it hasn’t been the kind that sees lots of flooding, as we had in 2008 when the entire town flooded out and I was locked in the house for days at a time. No, this has been a lighter, steady sort of rainy summer. It has rained often enough that the young lad mowing my lawn has had to work hard just to find days to do it and sometimes needs to come back another day because it starts raining right in the middle of cutting the grass. However, the things that tell you most that this has been a really rainy summer are the mushrooms and the mosquitoes.

The mushrooms are interesting because they’re growing all over the place and are of such diversity that they’re simply fun to look at. I’ll often wander around in the early morning hours looking at mushrooms before the dogs get out there and rip them up (yes, Reese and Shelby can get quite frisky during their morning game of Frisbee). If I knew a bit more about mushrooms, this would be a year to stock the freezer. As it is, I’m only positive enough about button, morel, and puffball mushrooms to pick them for eating (and even then I’m extremely careful).

The mosquitoes are a bit more of a problem. There have been notices on the radio that many of them carry West Nile Virus, a disease I’d prefer not to get. So, I’ve stocked up on the usual remedies and make sure I spray myself before I go out to work in the flower beds or gardens. A friend of mine did tell me that he’d recently contacted his local lawn care company (https://www.lawncare.net/service-areas/texas/) to come and spray a repellent on his lawn, meaning that his garden should now be free from mosquitoes. It also lowers his chances of catching that disease in his garden. Perhaps I’ll see if my usual remedies work in the garden, and then I can just contact a professional to remove the mosquitoes from my garden if they don’t work. Just to be prepared though, I’ve also been reading articles such as, “10 Signs You May Have West Nile Virus” so that I know what to look for.

The rains have had some interesting effects (other than the mushrooms) in my salad garden. The cherry tomatoes are already to the top of their cages and they’re producing blooms like crazy. At some point I’m going to be eating cherry tomatoes a bit more often than I might like. My plan is to collect enough up that I can dry them for later use. Dehydration is always a good way to preserve food for later use. Likewise, my green peppers are getting quite large. In fact, I picked my first green pepper (a tad small) the other day. The extra rain hasn’t seemed to affect the taste or quality of the peppers so far.

What I do worry about is my herbs. So far they’re growing like crazy, but I’m concerned that they won’t dry well and that they’ll lack some of the oils that they normally do. I tried some lime mint in tea the other day and it seemed a bit weak. The rest of the summer will determine just how the herbs do. I know they’ll definitely be usable, but it may require more of them to get the same effects as normal. Fortunately, none of the herbs seems to be rotting or having other problems so far.

Did I mention that the weeds absolutely love the rain too? It seems as if I can’t pick them fast enough and the nearly constant rain causes them to grow quite large, quite fast. Fortunately, I’ve been able to keep up well with everything except my personal garden, which is a little weedier than I’d like at the moment. Let me know your thoughts about rainy summers at [email protected].

 

Bounty and Beauty in the Woods

Anyone who knows me knows that I spend a lot of time in the woods. There is always something to see there, even in the dead of winter. In reality, there is quite a lot to see that you’ll never find unless you know where to look. Some hidden items bespeak the bounty of the woods, while others tell of the beauty you can encounter there.

Recently I went up into the woods to look for morel mushrooms. Our damp, cool spring seems to have produced a bumper crop of them. In fact, normally I find just a few, but this year we ended up with a bowl full of them. What surprised me most what the size of these mushrooms, they were a lot larger than usual. Here are a few of the larger ones I found:

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Fortunately, size doesn’t diminish the wonderful taste of these mushrooms; you just get more of a good thing. Rebecca fixed them up with a roast, which was absolutely delicious. The mushroom season is extended this year and I hope to find a few remaining morels on a venture into the woods today (weather permitting, of course).

Sometimes beauty is also hidden. While wandering through the woods, I noted our may apples (sometimes spelled as mayapple, without the space) are up for the year. When you walk through the woods, you see a nondescript bit of vegetation that is slightly reminiscent of palm trees when viewed closely. Some plants have one leaf (first year) and some two leaves (second year). The second year plants will produce a beautiful blossom (just one). I picked one for my lovely bride to enjoy as shown here:

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The single flower has an extremely light, but pleasant smell. The may apple is actually a useful plant, but most people haven’t even heard of it. The leaves, when boiled, produce a natural insecticide that you can spray on a variety of plants. The insecticide washes off cleanly with the next rain. You can also dip seeds in it to prevent a variety of problems.

The native Americans used the may apple root as a medication. It’s used as a laxative and also a purgative. In fact, it may surprise you to find that some modern medications, such as podophyllin, also rely on the may apple.

There is some discussion about the fruit because most people have no clue as to when to pick and eat it. The fruit must ripen on the plant or else you’ll get poisoned (not enough to die, but you’ll wish you had). It has a subtly lemon taste and is absolutely delicious. Most sites tell you not to eat the seeds, which is good advice. The seeds won’t make you sick, but they do tend to have a laxative effect when you eat enough of them.

This is also the season for springtime flowers. While the may apple might be a little on the self-conscious side, most flowers are quite showy. This year we’ve been blessed with an abundance of cranesbill geranium as shown here.

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Most of these patches are relatively large and the flowers are knee deep (sometimes deeper). Our moist, cool spring seems to have brought out more than the usual number of these delightful flowers and it’s hard to go very far without seeing a patch of them. They do spring up each year, but this year’s display is astounding. The eye catching beauty of this group of flowers hides the may apples and other plants that are also part of the picture.

The woods tends to hide things from the casual visitor and the presence of showy displays tends to make discrete displays even harder to find. In order to see both the bounty and the beauty, you must look—really look—to see all that resides within. Let me know about your latest experience in the woods at [email protected].