Market Recipe: Hearty Winter Vegetable Soup

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Order These Ingredients: We’ve grouped all the veggies in this recipe together in our Market-To-Go online ordering system. Place your order by Thurs 12 PM for Saturday curbside pickup at the Winter Farmers’ Market, December through March, at St. Mary’s School.

This recipe is used with permission from Cook’s Country.

Thin, brothy vegetable soups can be satisfying, but in the dark days of winter we much prefer a hearty, creamy-textured vegetable soup chockablock with vegetables and beans. For a winning Hearty Vegetable Soup recipe, we cooked our winter vegetables until they were lightly browned and softened before adding them to broth. This gave them maximum flavor. Pureeing a portion of the soup helped to thicken it, and lightly toasted sandwich bread gave it a creamy texture without the heaviness of the cream. The jolt of a little balsamic vinegar helped clarify the Hearty Vegetable Soup’s complex flavor.

2 Tbs. vegetable oil

3 large carrots, peeled and cut into 3/4-inch pieces

2 large parsnips or turnips, peeled and cut into 3/4-inch pieces.

2 small onions, peeled and cut into 1/2-inch pieces.

6 cloves garlic, minced

8 cups low-sodium chicken broth (or vegetable broth)

2 medium russet potatoes, peeled and cut into 1-inch pieces

2 tsp. minced fresh thyme leaves (or 1 tsp. dried thyme)

1 sprig fresh rosemary

1 bay leaf

2 slices hearty white sandwich bread, lightly toasted

2 cups curly spinach, stemmed and chopped

1 14.5-oz can cannellini beans, drained and rinsed

1 10-oz package frozen baby lima beans or frozen peas

Balsamic vinegar

Salt and Pepper

Heat oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add carrots, parsnips or turnips, and onios and cook until lightly browned and softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, thyme, rosemary and bay leaf and bring to a boil. Reduce heat to low, cover and simmer until vegetables are soft, about 15 minutes. Remove rosemary and bay leaf. Transfer 3 cups solids, 1 cup broth and bread to blender and puree until smooth. Stir puree back into pot, add spinach, both types of beans, and stir until beans are heated through, about 8 minutes. Stir in 1 Tbs vinegar and season with salt and pepper to taste. Serve, passing extra vinegar at the table.




Still Waiting on Mushrooms

Be Patient. Don’t Panic.


Some of you may remember that we held our first ever Mushroom Inoculation Station on March 7, 2020.

EDITOR’S NOTE: We really remember this day well, because it was the last “normal” day of the market, before COVID-19 hit. It was a nice day, a full crowd, and we had such fun. Good times. Anyway…

We had hoped for mushrooms in the Fall of 2020. However, in chatting with a few of you it seems we have not had reports of shiitake mushrooms appearing yet. Maybe we will see some in Spring and Fall 2021. Please be patient. Keep watching. And let us know if you see any shiitake. It’s not unusual for a log to take two years to bloom.

Look out for competitive fungi.

Because we are growing outside and our growing conditions are not perfect, we are likely to see Turkey Tail and Split Gill Fungus. You can read more about competitive fungi on pages 27-29 in this report Best Management Practices for Log-Based Shiitake Cultivation. Let's hope that we avoid Trichoderma!

Please be patient. Below is a photo of a log that took two years to finally grow some shiitake. Hopefully our logs will grow mushrooms sooner than that.

Comment below and show us your mushroom log photos!

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How to use Market-To-Go

OPEN NOV. 30 for DEC. 5 PICKUP!

From the home screen, click “Sign Up.” You will enter a credit or debit card to get started.

Shop Monday 12pm - Thursday 12pm

Sort by Producer, Product or Attribute (gluten free, for example), on the left. You can add or subtract items through Thursday 12 pm.

Click the + sign to add a product to your cart.

Confirm your order by Thursday at noon.

A $4 convenience fee will be added to each order (try it free with Coupon Code FREE1 at checkout!)

Saturday Pickup:

10 am to Noon - Covered entrance at St. Mary’s School gym, 323 Vermont Ave., Oak Ridge.

Pull up to the sign and call the phone number listed. Stay in your car.

A volunteer will bring it out to you. It’s that easy!

Mushroom Log Update

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Does your mushroom log look something like this? That’s good!

Shiitake growers from our March 7 Mushroom Inoculation Station should see some evidence of whitish growth on the ends of their logs and around inoculation sites. This white mycelium shows us that the shiitake spawn has populated the log, the mushroom nutrient source. The presence of this whitish growth signals a possible shiitake harvest when the weather cools in the fall. Don’t worry if you do not see the mycelium yet. It might just take a little longer for your log to flush. Please get in touch if you have any questions.

Making Simple Worm Bins Info

Making Simple Worm Bins

By Jason Schmidt


I am not a worm composting expert. Facts here may be incorrect or partially incorrect. Please ask me questions or search for answers elsewhere. 

“Composting with Worms” from Mother Earth News

https://www.motherearthnews.com/homesteading-and-livestock/composting-with-worms-zbcz1903

A reliable “red wiggler” retailer:  Uncle Jim’s Worm Farm https://unclejimswormfarm.com/

Composting turns food waste into nutrient-rich living soil for plants. 

Our rejects, become something of value.

Composting with worms is relatively fast, less labor intensive than other methods of composting.

This information pertains to composting with Eisenia Fetida also known as “Red Wigglers”.  Other species may have other needs. Some species are not suited for worm bin composting.

Worms need shelter, oxygen, moisture, food, and grit.

Shelter: bins made of plastic or wood work well. Many formats and ideas could work. 

Oxygen: Air holes in containers, aeration of their “food”.

Moisture: Worms will move to find a moisture balance.  Too dry, they will leave to find moisture

Too wet, they will move to breathe.

Food: Avoid meat, fat, dairy, fish. They do not  seem to eat citrus fruits. They eat vegetables, leaves, paper, cardboard, grass clippings, coffee grounds, banana peels, tea. They need a diversity of foods. That is, too much paper is not nutritious for them. But too much pumpkin could cause harm, too.

Grit: Worms will use egg shells or grains of sand to grind food apart inside their crop. Without grit, they will not be able to break down larger bits.

Avoid climate extremes: Worms should not get too hot or too cold, too wet or too dry. My worm bin allows them to retreat underground a little bit for temperature extremes. It has drainage for rain events. I use materials that will hold moisture without drying out completely. You can help avoid climate extremes by choosing a location that does not get too extreme and by creative bin design.

Worm composting is not “hot” composting. If the compost heats up, try adding more carbon-rich, lower nitrogen material like shredded paper or cardboard. Dead leaves might help. But fresh leaves or fresh grass clippings will make the compost heat up worse. Aeration and additional moisture can help cool the pile down. But your worms will leave if the pile gets too hot for them. 


Harvesting for outdoor applications: Harvest the moist dark black matter from the bottom of your bin by pulling back the uneaten material at the top of the bin. This black matter is decomposed organic material and worm castings (worm manure). Worms may leave behind eggs and baby worms along with the castings. That’s good for your outdoor plants, but it might be annoying for indoor plants.

Make sure you leave worms behind in your bin. Worms will naturally move into their uneaten food. So you can harvest the finished black stuff without devastating your worm population. Just make sure not to harvest all of your worms. Look through the bin for evidence that you still have worms to carry on future composting.

Harvesting for indoor applications: Worm “tea” may be a good option for feeding indoor plants to avoid worms hatching and moving around your house. I am not a worm tea expert. I just swirl some water around in my castings, allow the particles to settle, and carefully decant the dark water onto my houseplants. 

Pests: flies, ants, cockroaches, raccoons

Fruit flies are inevitable in warm weather. Try keeping them at bay by varying the worm foods. Avoid too much of any one food type. Mix food well. 

House flies/blow flies like odors such as those caused by anaerobic respiration. A good mix of food with more paper and leaves will reduce anaerobic conditions. Make sure to avoid foods that tend to stink when rotten (fish, meat, dairy). Keep food well mixed. Do not let things get too wet. Ventilation is key to avoiding anaerobic conditions. 

Ants don’t like moisture. More than likely they have found a dry spot in the bin where they can harbor their eggs. A good soaking will cause them to move away. 

Roaches are inevitable outside. Probably a mix of foods will keep them at a minimum. Maybe someone can share some secrets. 

Watch out if you use pesticides. What is poisonous for the insects may be poisonous for the worms and the microbiological life they depend on for survival. 

Outdoor animals:  Cut things smaller and mix well. A raccoon will find other places to go if the food is a lot of work for them. Try to avoid strong odors. You might try using a heavier-duty lid or roof. Don’t forget that your worms need to breathe, so make sure any roof you have will ventilate the pile.

Observe and check on you worms occasionally. In the cold seasons, I might check them once per month. In warmer months, I harvest more frequently, so I keep an eye on them. 

Red Wigglers are surprisingly resilient creatures. They can survive neglect. 

Feel free to send questions to me. Email is best: jasonrschmidt@gmail.com

Grow Oak Ridge receives 501(c)(3) status

We’re pleased to announce that Grow Oak Ridge has received 501(c)(3) status from the Internal Revenue Service, which means that any donations you make to it are tax deductible as the law allows. Support from donors is critical to our mission, which is to improve health in Anderson County, Tennessee, by connecting local farmers and locally grown food with the public. Like other tax-exempt charities, our Board is volunteer-led.

Grow Oak Ridge operates the Winter Farmers’ Market, opening Dec. 7, 2019 in the gym at St. Mary’s School, 323 Vermont Ave., Oak Ridge. It is the only farmers’ market in Anderson County that accepts SNAP benefits, commonly called food stamps. This year, the Winter Farmers’ Market will also be able to double SNAP benefits for fresh fruits and vegetables, up to $20 per day, in a program called Double Up Food Bucks. Please visit the Welcome Desk for more information.

The market also has a free children’s program called Power of Produce (POP) Club, in which kids take 2 bites of a vegetable, and get $2 to spend on fruits and vegetables in the market, as well as engage in nutrition educational games and activities.

To support Grow Oak Ridge and its programs, click here: https://www.growoakridge.org/support

Grow Oak Ridge

National Farmers' Market Week, Aug. 4-10

The Winter Farmers' Market opens Dec. 7, 2019, but we are hard at work planning our next winter season, which will run December 2019 through March 2020!

First, we are proud to serve Anderson County by accepting and doubling #SNAP benefits up to $20 per day for fresh fruits and veggies. Did you know 20% of our city receives SNAP and cannot shop easily at the market otherwise?

Second, we also donate 10% of vendor fees to a local food bank.

Third, we offer a FREE weekly program called the Power of Produce Club (POP Club) for children. If a child takes 2 bites of a veggie, they get $2 to spend on fruits & veggies in the market.

These are our ways of giving to the Oak Ridge community, and promoting health by connecting local farmers to the public!

VENDORS - Applications will be online soon at www.GrowOakRIdge.org.

#loveoakridge #youarewhatyoueat #growoakridge #exploreoakridge#eathealthy #eatfresh

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