by Julie

(canning pears / photo by Helen Polaski)


Split Pea Soup and Cornbread (read below for links)

If you’re reading this on Monday, you know that today is the day when Eric and I—and a group of very brave friends—attempt to reckon with a combined harvest of about 200 pounds of apples and pears. We’ll be at it from the time we get back from a morning hike, and we won’t stop until we seal the last lid on the last jar.

On our list: pear and applesauce, pear-ginger spread, apple butter, hard-apple cider, pear tart, apple crisp.

And we’re not limiting ourselves to apples and pears, either. I’m also planning on trying my hand at a roasted corn and three-pepper salsa, raspberry vinegar, and chamomile-herb bitters. (Recipes all to follow, I promise!)

I imagine that after today, we’ll have a lot of different dishes to try (and, with all the tasting we’ll be doing throughout the day, I’m not sure we’ll even be hungry for a meal), but just in case, I’m planning on having a simple, smoky split-pea soup cooking in the crockpot, and an adapted version of recipe of this gluten-free sweet potato cornbread with jalapeños.

Expect a full report soon!


Grilled Salad with avocado, fresh salsa (from Monday!), and rice substituted for the wheat berries

Shopping List: (for salad): 3 bell peppers (any color); 2 zucchinis, sliced in half lengthwise; 6 ears of corn, husk removed (this is where our roasted corn salsa will come in handy); 2 cups cooked black beans; 1/2 cup uncooked wheat berries (optional); (for dressing): 3 tablespoons extra virgin olive oil; 1/4 cup fresh lime juice (2 limes); 2 tablespoons balsamic vinegar; 2 small garlic cloves, minced; 2 tablespoons minced fresh cilantro (or herb of choice); 1 teaspoon maple syrup (or other sweetener); 1 teaspoon Dijon mustard; sea salt & pepper, to taste


Spicy Tomato and Chickpea Soup

Shopping List: 1 tablespoon olive oil; 1/2 large yellow onion, diced; 2 cloves garlic, minced; 1 stalk celery, diced; 3 large tomatoes, about 3 cups diced; 1 1/2 cups water or vegetable stock; 1/4 cup sun-dried tomatoes, pureed into a paste; 1 tablespoon tamari; 2 cups cooked chickpeas; 1 teaspoon smoked paprika; 3/4 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 teaspoon dried parsley; 1/2 teaspoon dried rosemary, crumbled; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; salt and pepper, to taste

Can serve with: crumbled gluten-free crackers, salad greeens


Zucchini Strand Spaghetti (adapted from Smitten Kitchen)

Shopping List: salt and freshly ground black pepper; 3/4 pound gluten-free dried spaghettini; 3/4 pound zucchini; 1/4 cup olive oil; 2 tablespoons minced garlic; 1/2 teaspoon red pepper flakes; 3 tablespoons coarsely chopped fresh basil leaves; 1/2 cup vegan Parmesan cheese

Can add: kalamata olives, fresh lemon juice, fresh peas

Can serve with: spinach salad