Saute one chopped onion or leek in two TBSp butter with a chopped garlic clove and 2 TBSP chopped celery or bok choi until just cooked and soft. Add 5 cups chicken or vegetable stock and two large potatoes cubed. Cook potatoes in stock until soft, then puree. Remove stems from a bunch of kale, chop and add to the soup 5 minutes before serving. Do not over-cook the kale or it will taste too strong. Salt and pepper to taste. Cooked sausage, ham or Scotch Hill Farm brats are a nice addition for a heartier winter soup. Also, hot peppers can be added if you like a spicy soup. Kale is one of nature’s best medicines. It’s very good for you!
Cooking on the farm is often equal parts love and improvisation. With fresh vegetables and herbs at our fingertips, we never want for a good meal to share with family and friends. Some of the recipes below capture the spirit of cooking in our kitchen.
Boil 1 lb. potatoes un-pealed in a large saucepan of simmering water for 15 to 20 minutes until the potatoes are tender when pierced with a fork. Drain and let cool slightly. When cool enough to handle, cut them into 1-inch cubes and put in a serving bowl. Hard boil 2 eggs. Drain, cool, shell and chop. Put 1 tablespoon plain yogurt, creme fraiche or sour cream and 1 garlic clove crushed OR 1 chopped onion in a separate bowl ad mix. Spoon the mixture over the potatoes, add 1 cup finely chopped kale, 1 small bell pepper, seeded and finely chopped, pepper to taste and the eggs and stir carefully. Serve hot or cold.