Resurrection Of Harvest

So when I wrote that harvest had been killed, I was wrong. It had merely been wounded, severely, but not dead. The resurrection has us back in the field, harvesting what's still standing tall enough to get, without risking picking up rocks with the header. We know the quality of the wheat took a huge hit, so the value of the crop isn't much. Prices were abysmal before. Now they'll be worse. But the more we take off the ground now, the less we'll have to deal with next summer. What's on the ground now will certainly sprout and form a green carpet, taking moisture away from the ground all next summer.

I had been working at getting the garden space cleared off before I was called back into action as the grain cart operator. Almost all the vegetation had been hauled away, with the exception of a couple huge sunflower stalks (over 8' tall), and a small heap of moon flower plants. The seed pods on those are extremely prickly, so handling the remains requires stout gloves and caution. I've saved seeds from them to mail to my sister-in-law in Washington. There were a couple of blue jays here for a single day. They cleaned out the remaining seeds from those downed sunflowers before they departed.

I do still have a partial row of russet potatoes out there, under a tarp. That tarp is supposed to keep them from getting muddier if/when we get more precipitation. And snow is again in the forecast. I'm hoping my combine operator who drug me away from finishing that task will assist in the digging once the wheat is really finished. He claims he really appreciates my help with his work.

Anyway, once those potatoes are dug up, I'll have the main ingredient necessary for making this comfort food. The coming cold weather will make it even more comforting.

Baked Potato Soup

4 baking spuds (2 ½ lbs.)

2/3 C flour

6 C milk (2%)

1 C shredded cheddar, divided

1 tsp salt

1/2 tsp pepper

1 C sour cream

3/4 C chopped green onion, divided

6 slices bacon, crumbled

OR 1 C chopped ham

Bake spuds at 400°. Cool and peel, then coarsely mash. Put flour in a Dutch oven. Gradually whisk in the milk until blended. Heat over medium heat until thick and bubbly, about 8 minutes. Add the spuds, 3/4 cup cheese, and salt and pepper. Heat, stirring constantly, until cheese melts. Remove from heat. Add the ham, if using that. Stir in the sour cream and half the onions. Cook over low heat 10 minutes. Do not boil.

Ladle into bowls and sprinkle each with the remaining cheese and onions. Top with bacon crumbles. Serves 8

This soup isn't really Whole Life Challenge compliant, but I tweak it by using almond milk and subbing in plain greek yogurt for the sour cream. I find most potato soups don't need thickening, but if you really want to, you can stir in a paste of water and arrowroot flour late in the cooking. Arrowroot tends to unthicken with heat. I haven't looked into finding cashew cheese to replace the cheddar, but others in the WLC program swear by it. Sometimes I really want real cheese, so that will stay as is. Obviously, I'm not perfect.

I also have the following recipe for soup. I don't care at all for Velveeta, which isn't cheese at all. Read the package: it's a "cheese-like" substance. I always substitute sharp cheddar for Velveeta. Again, you could use arrowroot powder for a thickener.

Broccoli Chowder

3 Tbl butter

1 small onion, diced

4 Tbl flour

1 package chopped frozen broccoli

1 C diced Velveeta

2 (15 oz) cans chicken broth

Fry onion in the margarine until done. Sprinkle flour onto the onion, while stirring. Thaw the broccoli, then add it and the broth. Bring to a boil, then simmer. Add the cheese to melt right before serving.

The WLC food list restricts the use of grain flours, but almond flour is compliant. Bread has been out of my diet for the past three weeks (and will be for the next three), but sometimes I crave it. Most of the "bread" recipes that use other ingredients instead of wheat flour just don't satisfy me, but I do like this following recipe. It doesn't have that real bread heft, being a bit spongey, but it is quick and easy. I can use it for a sandwich base. I'm making some for my lunch box today.

90-Second Bread

3 Tbl almond flour

1 Tbl oil (melted butter/melted coconut oil/avocado oil)

1/2 tsp baking powder

1 large egg, beaten

Pinch of salt

Whisk all ingredients together in a measuring cup, then pour into a greased 4" x 4" microwave-safe dish. Tap on the counter a few times to remove stir bubbles. Microwave 90 seconds or can be baked in an oven-safe container for 10 minutes at 375°.