Posts in Soup + Stew
MEL × RIVERBEND: Carrot + Stem Mixed Pickles
Carrot + Stem Mixed Pickles - The nomadic wife

Photography by Sara Jewell

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Pickles from my mother's kitchen

Pickle making is something that I’ve borrowed from my mother’s kitchen. She used to make beet pickles mostly, and she liked them on the tangy side. There always seemed to be rows upon rows of quart sized jars in the basement, but then again, I was young and everything seemed to be so endlessly abundant then.

I would grab a jar, unscrew the metal ring top and pop the sealed lid with the help of a fork. From there, I would spike a fork into the ever so dark juices in hope to capture a jewel-toned piece of sweet and vinegary root. Once I had consumed about half the jar, I would pour out some of the pickling brine to ease my fork-fishing endeavors.

 
Carrot + Stem Mixed Pickles - The nomadic wife
Carrot + Stem Mixed Pickles - The nomadic wife
 

Pickles in my kitchen

Pickles, now, are something that I serve alongside almost everything. I enjoy having food boards when friends come over and pickles of every kind balance those out ever so well. They're also such a lovely palate cleansing food, which can be used between courses or as a starter to a meal.

If I'm being perfectly honest though, I make pickles for the very selfish reason of eating them by the jar-full. Simply with a fork, or alongside aged cheddar and crackers. On evenings when I can't be bothered to make a meal, and Tom isn't home to eat, pickles and cheese is my guilty pleasure. 

 
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This time of year, when carrots are getting sweeter and stems are getting more fibrous, all I want to do is make pickles. Sure, you can make pickles out of just about anything, kale stems, beets, carrots, beans, zucchini or cukes. However, there's something quite fantastic about doing a combination or mixed pickle. I love popping open a jar and savoring the different tastes and textures.

This one has three main ingredients: rainbow chard stems, carrots & garlic scapes and it truly is a delight.

 
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Carrot + Stem Mixed Pickles - The nomadic wife

THE RECIPE


Makes 2 quarts

2 C carrot sticks
2 C rainbow chard stems*
1 - 2 garlic scapes

2 C filtered water
1 C white vinegar
1 C white wine vinegar
1 T sugar
1 T salt

10 min PREP 

  1. Chop your vegetables into sticks of matching length no longer than the height of the jar (you need to be able to fully submerge them) and pack it into your mason jars.

  2. The tighter you pack it the better your pickles will be and the less likely they are to go bad.

  3. Mix together the water, vinegars, sugar & salt to make your pickling liquid.

  4. Once the salt & sugar have dissolved, pour the liquid over the veg to fill the jars.

  5. Use your finger to pack them in even more and release as much air as possible. Tapping gently on the counter after the lid is on also works well to release air bubbles.

  6. Leave the jars on the counter for at least an hour then store them in the fridge.

 

more carrot recipes

MEL × RIVERBEND: Carrot, Onion & Ginger Soup
Carrot onion and ginger soup - The nomadic wife

Photography by Sara Jewell

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Warming foods for fall

There comes a time every year where my soul aches to settle back down into the earth. The elation of warm summer days passes swiftly as the cooler winds of fall roll into the garden. Once these winds begin to blow in, I feel a deep calling to root myself back down and settle for the long winter to come. For this, I turn to warming spices and steaming bowls of soup.

It seems to me like this year, the fairies who paint the golden tones of autumn have come to us a little earlier than expected. So today, despite it being the middle of August, I'm ready to cozy up to a fresh bowl of savory carrot soup. Are you?

 
Carrot onion and ginger soup - The nomadic wife
Carrot onion and ginger soup - The nomadic wife
 

Carrot soup

Carrot soup is one of my fall favorites. This version is especially delicious as the layers of caramelized onions and carrot pair particularly well with the warming garlic and ginger. The small whisper of coconut from the oil really rounds it out perfectly.

 

THE RECIPE


MAKES 4 SERVINGS

1 doz medium size carrots, washed & chopped
1 large onion, chopped
2 in. ginger, peeled & chopped
1 head of garlic, peeled & chopped
2 T coconut oil
2 T apple cider vinegar

10 min PREP 

  1. First, chop everything roughly. No need to get fancy here as this soup goes into the blender.

  2. Next, add 1 heaping tablespoon of coconut oil to a big soup pot over medium-high heat. 

  3. Once it's melted, add your veggies & cook until caramelized. This is the secret to this soup. Do not skip this step!

  4. After about 15 minutes, add the 2nd spoon of coconut oil & give it a good stir, then add the ginger and garlic.

  5. At the 20 minute mark, your carrots should have caramelized and the pot should smell of ginger, now's the time to deglaze with the apple cider vinegar.

  6. Add enough water to cover everything then bring it back to the boil.

  7. Once everything is hot again, transfer to a blender & blend until smooth. Be careful not to overfill your blender with hot ingredients as it can result in burns!

  8. Top with coriander flowers or sunflower seeds, enjoy!

 

more carrot recipes

MEL × RIVERBEND: Red Cabbage & Onion Soup
Red Cabbage & Onion Soup | Simple plant based lunch | The nomadic wife
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RECIPE SPONSORED BY RIVERBEND GARDENS


 

Variation on a tried and true cabbage soup

I spend a lot of time telling people to "make recipes their own" and not to be afraid of swapping out an ingredient on a whim. So for this recipe, I figured I'd put my money where my mouth is and show you what a variation on one of my favorite soups.

Is the result exactly the same as the original? Of course not, the ingredients have shifted, so how could it be. However, it is no less delicious and actually has some slightly more umami undertones I was never able to attain with its predecessor. 

Grab the original recipe (with green cabbage and yellow onion, here)

 

 

4 servings

1 head of red cabbage
1 large red onion
2 T butter
4 C (vegetable or chicken) stock
3 T tamari
2 T apple cider vinegar
1 C sauerkraut
 

 

Directions

15 mins prep + 20 mins cook

  1. In a large soup pot, over medium heat, add the butter & the minced onions.
  2. Cook them until they begin to caramelize then deglaze with the vinegar.
  3. Thinly slice the cabbage, add it to the pot along with the tamari & stock.
  4. Cook until the cabbage is tender then serve with sauerkraut.

 


WANT TO TRY A FEW MORE CABBAGE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES: