Tani Creek Parsley
Purple Peruvian Fingerling Potatoes
Bring 4 cups celery, cut into 1 inch pieces, 3 cups potatoes, cut into 1 inch pieces, 4 cups water and 1 tsp salt to a boil in a saucepan. Cook, covered until soft. Puree in blender and place in kettle.
Saute 1 cup minced onion with 1/4 tsp salt in 2-3 tbsp butter until translucent. Add 1 cup very finely minced celery and scant 1/4 tsp celery seed. Saute until tender. Add to first mixture.
Whisk into soup, about 10 minutes before serving: 1 cup milk, 1/4 cup heavy cream, and white pepper to taste
Heat the soup gently, using a double boiler if possible (do not cook the soup). Serve as soon as it's hot.
Tonight's Dinner~ Roasted Vegetable Goodness
Cut potatoes, carrots, shallots, garlic, onion, kohlrabi, sweet peppers, fennel and beets if you still have 'em, into 1 inch pieces. Sprinkle with salt, garlic powder and rosemary. Bake at 4oo degrees for 35 minutes in a covered dish, such as a cassoulet, with just a tiny bit of water added to the bottom. Then uncover and broil for 5 minutes more. Enjoy with cheese or dried currants.
Serve along with cabbage or collard greens gently sauteed in coconut oil with a dash of apple cider vinegar.