|Kimchi, Cucumbers, Potato Soup|
If you have never eaten Kimchi I have to tell you it is a dish you will either love or hate. No sitting on the fence. Kimchi is fermented vegetables with ginger and red pepper to name just a few ingredients. The base for this Kimchi is Napa cabbage, spring onion, garlic and cucumbers. I made it almost a week and a half ago and it has sat in my refrigerator mellowing to perfection.
Creamy vegetable potato soup. Made from Yukon gold potatoes, celery, carrots, onions, garlic, an assortment of spices just a pinch of this and that. Simmered until the potatoes were fork tender then entered the immersion blender until smooth but leaving small pieces of vegetables for texture. At the end I added a pat of butter for flavor and a little spoonful of Crème fraîche to thicken it all up
Lastly, cucumbers picked fresh from my garden at 7am as I was saying bye to my husband as he was leaving for work. While walking around barefoot in the dew picking vegetables I realized how much I enjoyed having fresh cucumbers grown by me everyday this summer.What a treat it has been.
So there you have it – my lunch for today. I can not image I need to eat more vegetables. Perhaps I needed spicy from the Kimchi or comforting from the Potato soup and the joy of eating something I grew from scratch which reminds me of summer days.
That must be it – I am saying Goodbye to summer and looking forward to Fall weather and eating comfort food….whatever the reason my cravings are gone now.