Cabbage Patch Kids

It’s harvest time! This week we were getting down and dirty in the garden. The only things that were naughty were the phallic looking or overly suggestive carrots. Shocking really how pornographic they can be.  Sorry no pics… I was afraid I may be reported for vegetable porn.

First, we conquered the cabbage patch. Profitable work, and fun ta boot! The hubby picked and peeled the balls of leaves. Cleaning off the layers of snail eaten bits and then passed me the heads to stack in the wheel barrel.

We filled three or four barrels. I toyed with calling this post “catching cabbage”. Rain has soaked the cabbage heads and made them heavy. As I caught them, they smacked hard against my fingers and palms and a spray of water would fly past.

After so much rain we were lucky to have a good harvest, but still we lost some of them to rotten soaking messes that stank of gooey, slimy leaves. Yum!

The next day it was celery root, beets, potatoes, and sweet potatoes. To be sure, my hands are dry and rough after digging in the clay for soil that is is our garden. It sucks the moisture right out of the fingers. I will digging dirt out from under my nails for some time.

The smell of  the pigs premium export filled our nostrils. We listened to them serenade us with their grunts and squeals from inside the adjacent pen inside the barn. It’s amazing how the smell of pigs and cows are the same the world over.That scent takes me back to childhood. It is strange, how it makes me feel at home.

Serbs always ask me how I like going to work in the village. I guess they assume it is foreign to me. But it is the place I feel most at home. My days of walking the streets of NYC have not spoiled me for life on the farm. I love the country life.

Our village kitty especially brings me joy. Lenka the kitten was our shadow, meowing time to time for attention and cuddles. At 3 months, she is already earning her keep catching mice! What a great little cat!

 

This is the kind of sweet sweaty labor that makes coming home at the end of the day, and taking a shower feel so good.

Dobar Dan Y’all!

Spicy Thai Pumpkin Soup

I made some yummy soup today. This is the second time and I love it! The only thing that could make it better is Jasmine rice. One of the down falls of shopping small town Serbia.

I am one of those people who uses recipes as a guide line. As an expat, that sort of fluidity is an asset as not all ingredients are at my reach in this town or country!

I found the recipe on Pinterest here, my go to for recipes nowadays.

First, I unthawed the 2+ cups of pumpkin I had gotten from Deda’s garden last fall.  The recipe called for a cup and a half.  For the rest of the ingredients I upped the  amount called for.

The pumpkin or tikva as it is called in Serbian was left over from  last falls garden harvest here in Knjazevac. The first half was used to make this soup the first time and a nice pumpkin bread. Yum! Fresh pumpkin is great for cooking and freezing later. I prefer freshly thawed to freshly cooked. It is smoother less fibrous and needs less blending.

The recipe on pinterest calls for 2 minced cloves of garlic minced. I used four. I like garlic a lot.

It also calls for  1 to 2 teaspoons of grated ginger. I used about two thumbs of fresh ginger/dzumbir and diced before sauteing.

I don’t have sirachi or cayenne pepper. I used two of the tiny super spicy peppers they call mouse poops in Thailand. The proper name is Bird’s eye chili. This made my soup super spicy. Last time I only used one. I felt like living on the wild side today.

No broth to be found here so I used the spice here used in all soups and lots of other dishes. Zacin C or Vegeta will do. It is the same as throwing bouillon cubes into some water to create a nice broth.

I sauteed the minced garlic, The finely diced spicy mini peppers, and the tiny bits of ginger in 2 table spoons of coconut oil with a bit of the coconut flour. Then I added 2 cups of water and the seasoning to the frying pan.

Then added the mix to the rest of the pumpkin and coconut flour in the blender.

That filled the blender to the brim. With the lid tightly attached, I mixed it all up. Then it went into a big pot to simmer on the stove. After 30 minutes, we ate. A couple spoons of rice in a bowl with a few ladles of soup. Bon Appetit or Pijatno as they say here.