Gypsy Soup

I know I still have to do part two of the Outstanding in the Field dinner. However, the weather started to turn a little wet and chilly today and my thoughts turned to our family favorite meal:  Gypsy Soup. Moosewood Cookbook, page 5 (which my kids know by heart).

gypsy_soupI laughed one day a couple of years ago when my then high-school age daughter Amanda brought a friend home to cook. Her friend brought a copy of the Moosewood Cookbook with her, that was spattered and tattered in almost the same places our family copy is spattered and tattered. I suspect that everyone who came of age in the late seventies is still carrying around their original 1977, hand-lettered edition.

Back to Gypsy Soup. The original version is vegetarian and calls for green and yellow vegetables that can be swapped around as desired. In our family, we add some meat.  It is a warm bowl of love served on a chilly night.

Gypsy Soup
(makes a large pot full — gets better the second or third day)
loosely based on Mollie Katzen’s recipe in the Moosewood Cookbook

1 large spanish-type onion
3 or 4 cloves of garlic

Yellow vegetables:

  • 4 carrots
  • 1 large garnet yam
  • 1 medium butternut squash

Green vegetables:

  • 1 green pepper
  • 1 or 2 stalks of celery
  • some green beans (I freeze these in quart bags — about one bag)

2 boneless chicken breasts (about 1 pound)
2 or 3 hot Italian sausages
1 quart stock (chicken or vegetable as desired)
additional water
1 large can diced tomatoes ( I use Muir Glen fire-roasted)
1 large (28 oz.) can or 2 small (15 oz) cans garbanzo beans
1 bay leaf
1 T paprika (I like smoky paprika, but regular will do)
2 t turmeric
2 t salt
1/2 t (or more if you wish) ground chipotle papper
dash of cinnamon
1 T tamari

In the biggest pan you have (I usually use an 8 qt stockpot), put a small amount of water (just a teaspoon or so) and the sausages, whole. Put on the cover and heat over medium heat while you chop vegetables.

I peel and chop the vegetables in the reverse order of when I need them and pile them up into an 8-cup pyrex measuring cup.  Green beans, green pepper, yam, squash (seeded), carrot, celery, onion, garlic.  Set aside. Cut the chicken breast into bite size pieces and set aside.

Your sausage should be steamed by this point and starting to sizzle. Remove the cover and stir around a bit. Poke the sausages with a fork or the tip of a knife so that they release their juices into the pan. When they appear nearly cooked, remove the pan from the heat and take out the sausages. Dice them — you want the flavor of the sausage but not big pieces in the soup.

Put the pan back onto medium heat. Add the sausages back to the pan with the garlic, onion, celery and chicken pieces. Saute for a few minutes, scraping the pan with a wooden spoon or other implement to get the sausage bits mixed in. You may need to add a little olive oil, but there is probably enough sausage juice to carry the day. When the chicken is colored, add the carrot, squash and yam. If some of the vegetables do not stay in their layers and escape to the pot early, do not worry about it. This is a very mellow cooking process. Stir together and saute for about 10 more minutes. Add the seasonings (except the tamari) and stir together. Add the stock. If necessary, add water (or more stock) until everything is covered. Simmer, covered, for about 15 minutes. Finally, add the green pepper, green beans, garbanzo beans and tomatoes (there is no need to drain either of these).

Simmer, uncovered, until it seems done — I like to leave it for an hour or so to let the flavors meld.

Interestingly enough, the Moosewood recipe never tells you when to add the tamari. I have never added it (mostly because I always forget), but included it here in case you think it needs a little more salty oomph. Serve with bread hearty enough to dunk in the broth, and a salad. Rustic pottery bowls will make you feel like you are back in the 70’s.

This is the most wonderful soup to bring to a sick friend.

2 Comments

Filed under Recipes

Outstanding in the Field dinner

Helen and Scott Nearing's farm in Harborside, ME

Helen and Scott Nearing's farm in Harborside, ME

I spent a long weekend in Castine, Maine this summer. I do not need a particularly good reason to head to any part of Maine, and having a place to stay on the magnificent peninsula between the mid-coast and Mt. Desert Island would certainly have been enough to get me to pack my bags, but we went for a very specific reason: to have dinner.

This was not just any dinner. Outstanding in the Field is the creation of Jim Denevan, an artist and chef from the Santa Cruz, California area, who travels the country in a bus that may-or-may-not have belonged to Elvis, hosting dinners that are served, well, in a field. The objective is to eat wonderful local food cooked by chefs from the local area while also spotlighting interesting farmers. My best friend, Melodye, lives in Santa Cruz and has been urging my husband and me to attend one of these dinners for a couple of years now. She made it very easy — purchased the tickets and scouted out a rental house that we could all stay in — so it was difficult to say no.

This event was so full that I am going to break the evening into two parts: The Farm and The Dinner.

Part One:  The Farm

The farm store at Four Season Farm

The farm store at Four Season Farm

Our dinner was held on Four Season Farm in Harborside, Maine.  This gorgeous farm is owned by Eliot Coleman and Barbara Damrosch, who are rock stars in the organic agriculture world. In order to get to Four Season Farm, we drove down a narrow road, around Cape Rosier, that eventually turned to dirt. At the moment the pavement ended, to our left we saw a small sign for The Good Life Center at Forest Farm. This was the Maine home of Helen and Scott Nearing. Helen and Scott built their Maine homestead in the early 1950’s, after leaving their first homestead in Vermont because it was becoming too crowded. Living the Good Life describes building their Vermont house, by hand, from stone, and was an important bible for those of us in the sixties and seventies who wanted to get back to the land. While their ascetic life choices never appealed to huge numbers of people, they were certainly important figures who advocated simplicity and closeness to the land. Having never made the pilgrimage to Forest Farm when I was younger, I was very excited to stop now. The stone house is not open to the public this summer as it is under repair, but a small group of mostly volunteer labor continues to keep the property open and we enjoyed wandering the grounds.

Outbuilding at Forest Farm

Outbuilding at Forest Farm

Then onward to Four Season Farm!  This was an amazing place. There is a relatively small amount of land under cultivation, but Eliot and Barbara squeeze a huge amount of production out of the land by using intensive cultivation techniques and a system of unheated, plastic covered greenhouses that stretch the typically (very) short coastal Maine growing season. Eliot led a tour prior to dinner — he is justly proud of the place and the work they are doing!

Eliot explains his system of composting.

Eliot explains his system of composting.

The land, orginally carved out of the Nearing’s Forest Farm, is covered by the typical thin skinned soil of coastal Maine. Each square foot of cultivated soil has been practically hand-made from compost that starts out with old hay bales to which typical compostables are added and then the mixture is “seasoned” with crushed shells, seaweed and any other local delicacies that seem appropriate. Seeds are planted much more closely than is typical. Cold sensitive plants such as eggplant (eggplants!! in Maine!!) are sheltered in plastic greenhouses and trained up strings.

Eggplants in Maine

Eggplants in Maine

The greenhouses are particularly ingenious. They are metal hoops covered with two layers of plastic. When it is necessary, blowers are set up to keep the layers separated with an insulating blanket of air. Tender plants can also be covered inside the greenhouse if temperatures warrant. And the greenhouses are built to be moved — so that tender plants can be set out early in a protected environment, then the greenhouse moved along for successive plantings.  The first moveable greenhouses were built on skids, which required a lot of muscle to move. The current version, however, is built on the kind of wheels used on fence gates so that they can be moved much more easily.

The greenhouses at Four Season Farm move using stock wheels from a fencing catalog.

The greenhouses at Four Season Farm move using stock wheels from a fencing catalog.

Eliot and Barbara sell their produce at the farm as well as local farmer’s markets. Their carrots, which they pick well into the winter, are particular favorites of local children because they are so sweet. If you want to learn more about getting fresh produce year round, check out The Winter Harvest Handbook, Coleman’s latest how-to farming guide.

Later:  Dinner!

View from our house in Castine.

View from our house in Castine.

Leave a comment

Filed under Uncategorized

Midsummer Road Trip

I am about to leave for New Orleans to drop my youngest daughter at college. I will remember to bring a camera this time so that I can take pictures of yummy food and roadside adventures. My husband and I will drive our daughter’s car (named Bartleby) home from New Orleans to Massachusetts — spontaneously planning our route. (This spontaneous thing is new to us:  I will let you know how it goes.)

In the meantime, follow the father/daughter road trip TO school at her blog: Chocolate Covered Tomatoes.

1 Comment

Filed under Uncategorized

The tease of mid-February

The days are growing longer and the sun can be deceptive in its brightness and warmth through south-facing windows. But when you run outdoors in flip flops to get the mail, the fact that it is well below freezing becomes immediately apparent. Back indoors — where the warmth makes my glasses steam up and the wonderful smell of braising short ribs fills the air.

I should be doing what my family calls “work-work”  (the kind that pays the bills) rather than starting a blog. But after being distracted on a daily basis by blogs that come to me via an RSS feed a thoughtful intern set up for me last summer, I decided it was time to contribute to the conversation. I’ll probably talk about cooking and local food treasures near home as well as from my family’s travels.

Sea salt and molasses are cooking ingredients but also evocative of what I like to think of as my New England heritage. I’ll never be a true New Englander because even though my family settled in New Hampshire in the middle of the seventeenth century, I was born in…gasp…New Jersey. But it is in my bones and I can’t imagine spending the rest of my life anywhere else.

So welcome to my corner of the country.

Leave a comment

Filed under Uncategorized