There are big changes coming for this blog!

Mike and I are taking a big step towards better living and being nature friendly- We’ve joined a CSA that is located a whopping three miles from us!  That means two things- I just bought six months worth of produce that I have no idea what I am going to get and this is helping me move towards the goal I always wanted- seasonal eating.

The really great part about the CSA I joined?  There are only 40 memberships and this isn’t your run-of-the-mill farm where they hand you a box of veggies each week and instead, I get to go pick my own items.  I know I’m a big nerd but isn’t that exciting?!?

So, my summer is going to consist of volunteering, cooking fresh foods, and class.  Now that is a summer!  Can May please, please get here!

How does this change the site?  Well, it changes the content more than anything else.  My recipes are going to be geared towards whatever I pick that week.  My ultimate dream is to have a large garden where every night I could walk outside, see what was ready, and cook with that.  This is a step towards that dream!

Okay, now that I have managed to bust at the seams with my excitement, I can move on to the food at hand.  This week has proven to have roadblocks (like both of us being sick) but I have managed to cook every night (and some lunches) since Sunday.  This is a big step considering there were nights when I felt like saying “let’s order pizza!”

However, when I am sick, There are times that I crave soup for lunch.  The only problem- I had an hour before I had to run back out the door.  So, I took stock of what was available to me (two pounds of red potatoes!), threw the ingredients into a pot, and came out with a delicious red-potato soup.  See- sometimes it pays to throw a whole bunch of stuff into a pot and hope it all comes out in the end!

Red Potato Soup

Prep Time 10 mins Cook Time 25 mins Serves 6


  • 1 small yellow onion
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 2 pound red potatoes
  • 3 cup vegetable broth
  • 1 cup milk
  • 1/2 cup Parmesan cheese


  1. In a large stockpot heat olive oil over medium heat. Add onions and garlic, saute for five minutes or until onions are tender and translucent. Add diced potatoes, broth, and enough water to make sure the potatoes are covered. Continue to let cook until potatoes are soft- about 20-25 minutes.
  2. Remove pan from heat. Using an immersion blender (or food processor-working in batches) puree the mixture until there are small chunks of potatoes left. Return to stove, add cheese and milk (add only the amount you want to thickness desired.) Bring mixture back up to a hot temperature (only took a couple of minutes.) Serve with croutons and extra cheese.


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