Favorite Fall Veggie Soup

I'm making this for my family tonight before the kids go out trick or treating. It's one of our family favorites, and a great way to utilize many of the yummy vegetables from our fall farmshare. :) This is good for getting rid of Thanksgiving leftovers, too, FYI.

Winter Vegetable and Roast Turkey Chowder
from Soup's On! by Leslie Jonath and Frankie Frankeny

3 slices of bacon, diced
1 large yellow onion, diced
2 large celery stalks, cut into small slices
2 large red potatoes, peeled and diced
1 small butternut squash, peeled and diced
7 cups low-sodium chicken broth
2 cups chopped Swiss chard or kale
2 cups roast turkey, diced
1 medium zucchini, diced (optional)
2 tablespoons minced fresh flat-leap parsley
1 tablespoon minced fresh thyme
salt and pepper to taste


In a heavy 6-8 quart saucepan, cook the bacon over medium heat, stirring frequently, until browned. Remove with slotted sppon to a plate. Set aside. Pour off all but 2 tablespoons (approx.) of the bacon fat and return the pot to medium heat. Add the onion and celery. Saute until the vegetables are soft but not browned, 3-5 minutes.

Add the potatoes, squash, and broth. Bring to a boil and reduce heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 min. Add the chard, turkey, zucchini (if using), parsley, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. (I find you don't need much!) Ladle the soup into warmed bowls or mugs to serve.

Beet Tzatziki -- yummmm!

Leah, you might even like this. Recipe from Spice by Ana Sortun. We had it as a spread (like hummus) on really delicious rustic homemade bread. But the recipe says it's good as a side with grilled salmon or served with vegetable crudites and pita bread. It's soooo good.

4-5 golfball sized beets (any variety)
vegetable oil
salt and pepper to taste
1 tsp finely chopped garlic (about 1 clove)
2 tsp freshly squeezed lemon juice (1/4 lemon)
1 tsp salt
1 1/2 cups whole-milk plain or sheep's milk yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh dill

Preheat oven to 400 degrees F. Wash the beets. Trim root ends off so they stand without rolling around. Rub the beets with a little vegetable oil and place in a small, heavy roasting pan or skillet. Sprinkle with salt and pepper to taste, pour in 1/2 c. water, and cover twice with foil. Should take about 45 min. (Should be tender when poked with a fork.) When cool enough to handle, rub the skins off with a paper towel or clean kitchen towel. Grate the beets using the large holes of box grater.

Place the garlic into medium mixing bowl with lemon juice and salt. Let it stand for about 10 min. (This takes some of heat out of the raw garlic.) Stir in the yogurt, olive oil, and some black pepper. Fold in the shredded beets and dill, and reseason with salt and pepper to taste if necessary. Serve cold or at room temp.