Onion, Garlic, and Potato soup

The last couple weeks our farmshare has been all onion, garlic, potato, and tomatoes. been kinda short on greens.

anyways, portia ate the tomatoes (they are the one food i despise) and i cooked up this soup:

I put on 6 pints of water to boil and added bouillon to taste, but next time i think i will use stock.

i preheated the oven to 400

i cut three bulbs of local organic heirloom garlic in half across, not vertically, drizzled them with olive oil and salt. put them in a baking pan. i cut up six local organic yellow onions in quarters and also drizzled them with olive oil, then put them in the pan with the garlic, and stuck the whole mess in the oven for 20 minutes.

I fried 36 ounces of unpeeled local organic baby red potatoes in olive oil until they began to brown, then put them in the pan with the water/bouillon "stock". i let it boil until the potatoes just began to go soft, then added the garlic and onions, then boiled it another 15 minutes or until the potatoes were the desired consistency. by letting the potatoes go soft, i got a very creamy soup without having to use any dairy products at all.

very simple but delicious. i might try it with ground turkey next time, and maybe experiment with throwing in a couple spices.

World's Quickest Asian Slaw

I ate it so fast I forgot to take a pic. This is easy and delicious and a great way to get some raw in your diet!

1 head napa cabbage chopped
1 carrot julienned (small little sliced, better than shredded, you need a little crunch)
3 T. chopped peanuts (mine were salted and had a little lime zest)
1/4 cup rice vinegar
1 t. sea salt
1/4 t. cayenne

Toss ingredients together in a bowl. Let marinate for at least an hour and server. If you don't eat it for a day it will still be crunchy and yummy!