Finally, we get a good soaking rain. Good enough to give the sod a fighting chance to survive.
Although it also kept the carpenters from working on the deck.
I will be happy when they get done with the work and we can finish seeding the sodding the yard. The mud runs are getting a wee bit eroded.
The good news also, the tomatoes in my garden got much needed relief from the heat and drought conditions.
I am running low on ripe tomatoes, and there are many green ones on the plants up at my garden.
Today though was cooler, dreary, just the type of weather that screams “SOUP!” and has me reaching for the pans and the crock pot.
I dug into the freezer and took out a package of my Maple Lawn turkey drumsticks. The last ones from my visit at Thanksgiving. I freeze them with two to a pack. Just the right amount to make turkey stock, and crock pot soup.
Don’t make the mistake that I made and put frozen turkey into the crockpot. It could crack your ceramic from the thermal shock. I started my stock this morning on the stove.
The turkey will defrost, and you should take it out and let it cool down enough to shred. What you see above is the bones, skin and tough pieces, used to make a hearty stock. Those shredded pieces?
Went here. In the crock pot. This is a two step process, but yields at least four meals.
In that stove top pot, I placed the legs with carrots, onions and celery. Tarragon, parsley, salt and pepper. I forgot that I didn’t have carrots in the freezer, so Jenny’s came to the rescue here. I will miss the market when it closes in five weeks.
When she opened this morning, I bought enough carrots to use today and to cut, blanch and freeze some for when I need them in the winter. The freezer is getting back to being ready for the end of the markets.
In the crock pot, I put water, the better parts of the carrots, celery and onion (I use the ugly stuff in the stock, and then discard them). After I got the turkey ready, I shredded it to remove all those pesky little bones that turkey drumsticks have. Seasoned and left to slow cook all day. I just added the egg noodles at 4 pm, so they will be perfect when we are ready for dinner at 6.
A nice bowl of soup. Some of our awesome CSA bread.
Last Tuesday we got a loaf of miche.
One of my favorites from She Wolf Bakery. I definitely will be getting bread in my fall CSA share, as I love the vegan breads we get. They stay fresh all week. No mold. Don’t get hard and stale. Bread and butter, with soup. A perfect meal to herald the change of seasons.
The flowers? Just a bit of sunshine on a rainy day.
AnnieRie Unplugged 