1. Planting your January Garden!

    The weather is finally cooler in the Sunshine state! It’s time to get outside and enjoy these ‘Chamber of Commerce’ Florida days! Now is an excellent time to plant herbs and vegetables in the garden! Many herbs will thrive now that temperatures are cooler, including tarragon, thyme, dill, fennel, and any of the mints. If vegetables are more your thing, why not experiment by planting cool season crops including beets, cabbage, turnips, lettuce, and broccoli.

     

    There is nothing more satisfying than enjoying the fruits of your labor and using your fresh herbs and vegetables in preparing sumptuous stews, soups and other culinary delights! Here is an example of one of our favorite soup recipes!

     

    Winter Vegetable Soup recipe - This quick one-pot soup is perfect after a busy day.

    Everyday Food, November 2009

    For more recipe ideas visit http://www.marthastewart.com/food

     

    Ingredients

    • 2 tablespoons butter
    • 1 medium onion, cut into 1/2-inch dice
    • 2 garlic cloves, coarsely chopped
    • Coarse salt and ground pepper
    • 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
    • 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
    • 5 1/2 cups (43.5 ounces) low-sodium chicken broth
    • 1 can (14 ounces) cannellini beans, rinsed
    • 3 sprigs thyme
    • Grated Parmesan, for serving (optional)

    Directions

    1. In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.