I made a tasty soup/stew last week by cooking zucchini, winter squash and tomatoes together in vegetable broth, blending them all together for a creamy rich base, then added browned onions and a mixture of other vegetables. You can always make this type of base and freeze it for later use and you will be a step ahead – I did it all (except the browning) in a crock pot. For me, coming home to the fragrance of a crockpot is second only to being greeted by the fur herd.
The vibrant pea shoots should not be cooked – they are great added as garnish to Asian food and also are a sweet addition to salads. I love them with thinly sliced celery and carrots with a dressing of rice vinegar, tamari, toasted sesame oil and a tiny squirt of agave. They would also be a colorful addition on top of a bowl of potato soup.
We were just notified that the price of the Tucumcari cheese is going to rise due to the rise in the price of milk, so look for the change on the Marketplace email one of these Mondays soon.