A new life on simmer:

 Having been married for years to the Queen of Stone Soup (aka “Bride”), I was nervous about cooking after she died, sticking verbatim to the Fannnie Farmer bible my mother gave me upon college graduation.
Last night I seem to have graduated again, while making vegetable soup to freeze. Almost done, I noted the author’s footnote words, “Add other vegetables as convenient.”  As convenient?   Well, hell. And what, I ask you, around an organic vegetable farmer’s house, isn’t convenient?  A head of cabbage? YES! In it goes. Green beans? We got ‘em!  Tomatoes? ROGER THAT, and in goes a full quart of summertime.  Butternut Squash?  Right there in the cold room.  Parsley and oregano are outside the door. In they go!
That big mother pot simmered for an hour, and when it was done, yours truly took a taste.  “Hoorah!”  I graduated Magna Cum Loudly.
Burn your cookbooks America.  Get free.

About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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