Roasted Vegetable Lasagna and Brussel Sprout Leaves

It snowed in Connecticut- in October! I, blessedly, did not lose power, so I have time to record recent culinary adventures.
Did you know the leaves of the brussel sprout plant are edible? Not just edible- really delicious. They have the texture of collard greens, but are sweet without needing long simmering or a lot of fiddling with. The addition of some mustard into the cooking liquid (called 'likker' in the South) toward the end of cooking gives the dish a great added dimension. I had it with some roast chicken and a baked sweet potato with maple syrup and cajun seasoning.

Short Simmered Brussel Sprout Leaves

These are the leaves that grow on the top of the plant- not to be confused with the leaves that comprise each little sprout. 

Leaves from one Brussel Sprout plant
1 Tablespoon oil or butter
1 medium onion
1 garlic clove
1 cup chicken broth
1 heaping teaspoon brown mustard mixed into 1/2 cup warm water

1. Remove the leaves from the plant and cut into one-inch pieces. Peel the onion and slice thinly. Peel and slice the garlic.
2. Fill a bowl with cold water and put the leaves in, swishing around to remove any dirt or silt. Lift out of the water, and repeat with clean water. Repeat until there is no longer any visible dirt in the water. Do not dry the leaves.
3. Heat the oil or butter and add the onion. Cook over medium heat until soft. Add the garlic and brussel sprout leaves and stir to coat the leaves with the onions, garlic and oil. Add the chicken broth and lower the heat to a slow simmer. Simmer for about 15 to 20 minutes, tasting occasionally to see if it is the ‘toothsome-ness’ you prefer.
4. When it is the right texture, add the mustard-water and turn the heat on high. Cook, stirring, until the liquid is reduced, about another 5 minutes.

We are officially into the autumn-comfort-food season now! My CSA share brought purple-topped turnips, cauliflower, potatoes, sweet potatoes, butternut squash, escarole. peppers and eggplant. The escarole went into a soup with pigeon peas and pastina. I added carrots, onion and garlic to the eggplant, pepper and turnips, roasted them with lots of rosemary, and layered them into a lasagna. Much easier than it sounds, and redolent with the essence of autumn.

Roasted Vegetable Lasagne

You can substitute any hardy vegetable for these: sweet potatoes, parsnips, white potatoes, onions, fennel- all would work. Sage instead of rosemary would also be delicious. This recipe looks long, but it is mostly hands-off, so you can start roasting the veggies and simmering the sauce and read the paper until they are ready. Assemble, throw in the oven, and relax some more for another hour.

The Vegetables:
 1 medium eggplant
2 large carrots
2 purple-topped turnips
1/2 onion
1 banana pepper
4 cloves garlic
2 Tablespoons olive oil
2 Tablespoons fresh rosemary
salt and pepper
 The Sauce:
 One 32-ounce can tomato puree
1/2 onion
2 Tablespoons olive oil
2 fat cloves garlic
1 stalk of celery
4 ounces mushrooms
1/2 cup red wine
salt and pepper
The Assembly:
 one package of no-bake lasagna noodles
1-pound ricotta cheese
1 egg
1 Tablespoon chopped fresh oregano
freshly ground black pepper
8 ounces mozzarella

1. Preheat the oven to 375 degrees.
2. Roast the vegetables: Wash the eggplant, carrots, and turnips and cut them all into strips 1/4” x 2”.  Cut the onion half into 4 wedges. Cut the pepper in half lengthwise, remove the seeds and cut into strips.  Peel the garlic and slice thickly (each clove will make about 4 slices). Place in a roasting pan and toss with the olive oil and rosemary and season with salt and pepper. Cover with foil and roast for 45 minutes. Remove the foil and cook another 15 minutes. The vegetables should be tender, but not mushy.
3. Meanwhile, make the sauce: Mince the onion, garlic, celery and mushrooms. Heat the oil in a saucepan and add the onion and celery. Cook, covered, over medium-low heat until translucent, about 5 minutes. Add the mushrooms and garlic and stir to combine. Cook another 2 or 3 minutes and add the wine and tomato puree. Simmer over low heat for 30 minutes. Season with salt and pepper.
4. Combine the ricotta, egg and oregano and season with black pepper. Grate the mozzarella.
5. Spread a small amount of sauce (about 1/4 cup) over the bottom of a lasagna pan. Make three layers, starting with the lasagna noodles, then ricotta, vegetables, mozzarella, and then sauce. Finish with sauce and mozzarella.
6. Bake at 375 for about an hour. Let rest 10 minutes before cutting.

Escarole and Pigeon Pea Soup

White cannelloni beans could be used instead of pigeon peas. This is a very hearty soup, great served with whole grain bread and sweet butter.

1 onion
1 large or 2 medium carrots
2 cloves garlic
1 Tablespoon olive oil
One bunch escarole
1 can pigeon peas, or 2 cups cooked pigeon peas
4 cups chicken broth, vegetable broth, or water
2 Tablespoon pastina or orzo
1 Tablespoon fresh herbs (sage, thyme or oregano)
kosher salt and pepper to taste

1. Cut the escarole into 1/2-inch pieces and wash in several changes of water. Peel and chop the onion and garlic. Rinse and drain the peas. Dice the carrot and chop the herbs.
2. Heat the oil in a saucepan and add the onion and carrots. Cook over medium-low heat until barely tender, about 5 minutes, stirring occasionally. Add the garlic and escarole and stir. Add the peas and broth and cook, stirring, about 15 minutes. Taste to see if the escarole is done. When it is done, add the pastina or orzo and herbs. Cook an additional 10 minutes.

Even though the summer CSA season is over, I'll be shopping at the farmstand through November. More to come!

Corny Corn Chowder

Chowder. For several years I was responsible for regulating the judging of the Chowder Cook-Off at the South Norwalk Harbor Splash! Festival. In order to do that, we had to define what made a chowder a chowder. After much research, and interviewing chefs from around the country, we determined that to be a chowder, the soup had to be thick and chunky and had to contain potatoes (less chunky and no potatoes, you are really creating a bisque). Other than that, it can contain milk, cream, or any kind of broth as its liquid, and its main ingredient can be anything that is good in chunky form with potatoes.
Corn chowder can be very boring. It's often hard to get flavor from the corn. Here are two of my recipes. The first, made with just six ingredients, requires fresh, seasonal corn. This is a chowder to be enjoyed in the late summer or early autumn (I made it just last night). The second one can use frozen or canned corn, as its flavor is enhanced with bacon, herbs, garlic, and onion- and it uses dairy as part of the liquid. It is a great soup to have on a chilly winter day.
If you find yourself with too much corn from your CSA, husk the corn, boil it for 3 minutes, cool and freeze in plastic bags. When you want to make chowder, defrost it, and then cut the kernels off the cob. It won't be quite as good as fresh, but better than commercial frozen corn.

Corny Corn Chowder

This is the corniest corn chowder ever! No dairy (really!) and just six main ingredients (not counting salt and pepper).This is not just chowder with corn in it- by grating the corn and including the liquid you really get the essence of the corn. Pair it with a salad and crusty bread, or a sandwich. This recipe can easily be cut in half if you don’t have this much fresh corn.

8 ears of corn
3 Tablespoons oil
1 onion
3 Tablespoons flour
2 to 3 large baking potatoes
4 cups broth (chicken or vegetable)

1. Put a box grater in a large bowl. Grate 5 of the ears of corn right down to the cob, catching all the liquid that comes from the corn. Cut the kernels off the remaining ears of corn and add to the bowl.
2. Peel the onion and potatoes and cut them into medium dice.
3. Heat the oil in the bottom of a large heavy saucepan. Add the onion and cook over medium-low heat just until it begins to change color and soften. Add the potatoes and flour and cook, stirring, for another 3 or 4 minutes. Add the corn and ‘corn milk’ and stir. 
4. Simmer 10 minutes and then add the broth. Cook, simmering, until the chowder thickens slightly and the potatoes are tender, about twenty more minutes.
5. Optional: garnish with chopped parsley or chives.

Corn Chowder

This is a good winter chowder, with lots of flavor not just from the corn, but from bacon, garlic, and herbs. 

8 ears of corn (or 16 ounces frozen corn, or 2 cans niblet corn)

1/2 pound thick bacon 

3 large yellow onions 

1 large clove garlic

1 bay leaf 

1 tablespoon fresh thyme leaves

3 large baking potatoes

8 cups chicken or vegetable stock

1 cup milk 

1 cup heavy cream 

Salt 

Freshly ground black pepper 

1 bunch scallions

1. Husk the corn and cut the kernels off the cob. Set aside. Cut the bacon into small pieces. Peel and chop the onions and potatoes into medium dice. Mince the garlic and the thyme.

2. In a large Dutch oven or heavy bottomed saucepan, cook the bacon over medium-high heat until lightly brown. Add the onions and cook until soft, about 4 minutes. 

3. Add the garlic bay leaf, thyme, potatoes and corn kernels. 

4. Cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer slowly, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.

5. Add the milk and cream, and simmer for 5 minutes, making sure the soup does not boil. Slice the scallions.

6. Remove from the heat and discard the bay leaf.  Add salt and freshly ground black pepper to taste. 

7. Ladle into soup bowls garnish each serving with the green onions.

HAM! and leftovers...

BEFORE the glaze

I cooked a picnic ham from my share of the pig.  This ham is very different than commercial  ham. For one, it is not pastel pink. And it does not have that silvery glisten you often see. With no salty after-taste, it is, in the words of my guests, more 'porky', yet definitely cured.
This was an 8 pound bone-in picnic ham. Even with my two sons, daughter-in-law, and three guests there are tons of leftovers. The mildness of the cure allows more possibilities in using the ham. This week it will be a traditional use of leftover ham- lentil soup as well as a version of Spaghetti Carbonara.
Here's the original menu:

Glazed Baked Ham

Mashed Potatoes with Scallions

Roasted Green Beans

salad

Fresh Pineapple Upside Down Cake

I made the mashed potatoes the day before, without the scallions and trimmed and washed the green beans. While the roast was resting, I put the potatoes in a 350 degree oven (adding a bit more milk), covered, to heat along with the beans that were tossed with a bit of olive oil and salt and pepper. I stirred the scallions into the potatoes just before I served them.

Glazed Baked Ham

1 8 to 10 pound ham (preferably bone-in picnic)

1 large onion

1 Tablespoon dry mustard, such as Colman’s

1 teaspoon coarsely ground black pepper

1 cup light brown sugar

1/2 cup stone ground mustard

1/4 cup balsamic vinegar

1/4 cup orange marmalade

1. Peel and slice the onion. Carefully slice off the skin from the ham, leaving the fat. Set the skin aside.

2. Combine the dry mustard and black pepper. Preheat the oven to 325 degrees.

3. Put the brown sugar, mustard, vinegar and marmalade in a saucepan and simmer, stirring occasionally, over medium heat until thickened, about 15 minutes. 

4. Score the fat on the ham by making diagonal slashes from top to bottom. Turn it and score from the other direction to make a diamond pattern.

5. Place the sliced onion in a baking pan (if you have a deep enough one with a cover, that’s great—otherwise you can cover the pan tightly with aluminum foil). Place the ham, with the bone pointing up, on top of the onion. 

6. Rub the dry mustard and pepper mixture all over the ham. Cover tightly (with lid or aluminum foil) and bake 2 to 3 hours, until the internal thermometer registers 140 degrees (use a meat thermometer or instant read thermometer). 

7. Increase the oven temperature to 450 degrees.Remove the ham from the oven. . Either drain off any liquid in the pan, or place the ham in a clean baking pan and generously brush with glaze. Bake 25 minutes, until the glaze is browned. Remove from the oven, and let rest 20 minutes.

8. Meanwhile, add about 1 cup of the drained liquid to the remaining glaze. Cook over medium heat to thicken slightly.

9. Slice the ham and serve with the sauce.

Leftover Ham Lentil Soup

A perfect lunch with a grilled cheese sandwich

LUNCH!

1 ham bone from a picnic ham

1/4 cup pieces of ham fat, drippings from 2 slices of bacon, or 2 Tablespoons oil

1 large onion

2 carrots

2 stalks of celery

1/4 small head of white cabbage

2 cloves garlic

1 pound dry lentils

8 cups water

2 cups vegetable or chicken stock

1 cup diced ham

2 Tablespoons chopped fresh dill

salt and pepper

1. Carefully sort through the lentils, picking out any that are discolored or wrinkled. Rinse them in cold water.

2. Dice the onion, carrot, cabbage and celery. (If you want to have more texture, you can slice the cabbage into thin strips). Finely mince the garlic.

3. If using ham fat, place in a large, heavy skillet and cook over very low heat until all of the fat has rendered. Remove any cracklings. If using bacon fat or oil, heat in the skillet. 

4. Add the vegetables and cook over very low heat, stirring occasionally, until the onions and celery are translucent. 

5. Place the ham bone in a large soup pot and add the lentils, vegetables, water and stock. Bring to a simmer and cook, partially covered, for 2 hours, until the lentils are soft.

6. Add the dill and ham and cook another 10 minutes. Check for seasoning and add salt and pepper to taste.

Other ideas for leftover ham: add to Red Beans and Rice, use in Fried Rice or Jambalaya, add cubes to Macaroni and Cheese, toss cubes with vinegar and fresh rosemary and serve cold with hot crusty bread, put into 'twice-baked potatoes' along with some steamed broccoli and cheddar-- the possibilities are endless!

Wishing Stone Farm:8 Greenhouses, 3 Properties, and Bio-fuel

Biofuel tanks in Cucumber Greenhouse

Eggs. Honey. Salsa, pesto, scones, wholegrain bread, soups, dips, pickles. A backyard designed for children's programs. A chicken coop that looks like a caboose. And a really adorable dog named Baxter. Wishing Stone Farm in Little Compton, Rhode Island is incredibly diverse. Skip Paul has spent most of his adult life sharing his passion for sustainable farming, bringing his certified organic and IPM produce, eggs and honey to urban environments. Local CSA members pick up their share at the farm in the spacious 'pick-up' room, but most members use a credit system at four separate farmers markets throughout Rhode Island. He and his wife, Liz Peckham, also have a certified kitchen where they create and sell products under the label "Babette's Feast" (their Cilantro Lover's Salsa is really yummy!), and have designed an outdoor space for children's programs. They've been farming this land for over 30 years, recently installing greenhouse heaters that run on used car oil to reduce heating costs and recycle waste. Conscientious, innovative, welcoming and fun describe this successful family farm.

Here in Connecticut it is finally feeling like autumn! My share this week included leeks, lettuce, tomatoes, cubanelle and bell peppers, potatoes, corn, fennel and cucumbers. Today I'm making soup with the peppers, fennel, potatoes, and leeks. The house is filled with the aroma of roasting pepper and fennel, and I can't wait for dinner! 

Roasted Fennel, Leek and Pepper Soup

Roasting mellows the flavors of these vegetables, makng them less aggressive. Carrots and an apple  add a little sweetness.

4 cubanelle or other mildly hot peppers (about  4 ounces)

1 medium fennel bulb (about 8 ounces)

several small carrots (about 4 ounces)

1 medium leek

2 medium potatoes (about 12 ounces)

1 apple

canola or other mild vegetable oil

2 cups chicken broth or mild-flavored vegetable broth (you don’t want the veggies in the broth to compete with the flavors of these veggies)

salt and pepper to taste

2 Tablespoons chopped chives (optional)

1. Heat the oven to 350 degrees.

2. Wash all the vegetables and the apple. Trim the fronds off the fennel and cut it in half (reserve the fronds for garnish). Trim the carrots and the leek. Cut them into 2-inch pieces. Cut the apple in half. 

3. Place the vegetables in a baking dish and toss with a tablespoon of the oil. Add the apple to the pan. Cover the pan with foil, and place the pan with the veggies in the oven. Place the potatoes on the oven rack. Roast about an hour until tender.

4. Cut the potatoes in half and scoop out the flesh. Scoop the cooked apple off the peel. Chop the fennel, leek and carrots coarsely. Cut the peppers in half lengthwise and remove the seeds and veins. Chop coarsely. Put all in a soup pot. Add 2 cups chicken broth and a bay leaf. Simmer over low heat for 30 minutes. Puree with a hand blender or in a food processor or blender. Return to heat and taste, adding salt and pepper as needed. 

5. Garnish with chopped fennel fronds and chives. Serve with Stilton Crackers.

Stilton Cheese Crackers

If you don't like Stilton, you can substitute cheddar or swiss. These are great with cocktails, too.

2 cups all purpose flour

1/3 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon sugar

1/2 teaspoon salt

4 ounces butter

6 ounces Stilton Cheese

2 tablespoons white vinegar

coarsely ground black pepper

1/2 cup cold water

1. Shred the cheese.

2. In a large bowl, mix the flour, cornmeal, baking soda, sugar and salt. Break the butter into small pieces the size of baby peas (you can use your fingers, a pastry blender or 2 knives for this). Stir in the cheese, vinegar and cold water, mixing only until the mixture forms a soft dough. Shape the dough into a ball; wrap with plastic wrap and refrigerate at least an hour or until dough is firm enough to handle (this can be done several days ahead of time).

3. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the dough into 4 pieces and roll each piece as thin as you can get it—about a 10-inch square. Cut into squares or triangles, or use a cookie cutter (I have one shaped like a maple leaf that I like to use). 

4. Place on a baking sheet and sprinkle with coarsely ground black pepper. Bake about 10 minutes or until browned and crisp.

I'm really looking forward to autumn- I love this kind of weather, autumn vegetables, autumn colors, autumn clothes, autumn leaves... and cooking autumn soups and stews. 

Have a terrific week!

Picadilly Farm- Partnerships in the Community

Jenny and Bruce Wooster had a vision: they wanted to farm in partnership with the community. But the theme of partnership runs much deeper than CSA shares at Picadilly Farm in New Hampshire.
When the Woosters were looking for a farm, they met the Hudsons, dairy farmers thinking about retiring and selling the farm. Jenny and Bruce bought the farm from the Hudsons in 2006, but the relationship continued to flourish as the Hudsons helped the Woosters change the farm from a dairy farm to vegetable production. During my visit, Mr. Hudson dropped into the farmhouse to talk with Bruce- the friendship and trust was evident in their brief exchange in the kitchen (as Bruce bounced baby Jesse on his hip).
Picadilly Farm partners with 5 other farms to make the most of each farm's resources, each growing a crop to share with the other farms to round out their repertoire. In order to connect to more communities, there are five pick-up sites for CSA shares throughout southern New Hampshire and Massachusetts.  They offer a sliding scale for those who may not be able to afford the fresh, organic produce they grow, and provide food to several shelters and food pantries.

The feeling of community and family is evident in the way that Picadilly does CSA pick-up at the farm. Members have a broad choice of vegetables, choosing in a mix-and-match format in their charming picking room. AND they have a 'pick-your-own' plot of land, offering extra vegetables, berries, flowers and herbs that the members can gather themselves.
Bruce and his crew were picking melons the day I visited. The yellow watermelon is not just gorgeous but juicy and sweet. While melons are delicious on their own, they are great foils for spicy ingredients such as peppers, garlic and onion. Firmer melons, such as honeydew and cantaloupe, can be grilled or sauteed, alone or with a sprinkle of chili or curry powder. Add chunks of them to kebabs, or simply serve as a side course. Here are a few of my favorite ways to serve them (other than just cutting and eating, of course!)

Shrimp and Melon Soup

This is good for leftover grilled or boiled shrimp. You can also use crab or lobster meat, or leave the shellfish out completely.

One small watermelon
1 small red onion
2-inch piece fresh ginger
1 fat clove garlic
1 hot chili, such as jalapeno
1 small lime
1 to 2 cups cooked shrimp, lobster or crabmeat
2 Tablespoons chopped mint
2 Tablespoons chopped cilantro
extra virgin olive oil
kosher salt
1. Cut the watermelon in half and remove from the rind. Cut into chunks, removing the seeds. Peel and cut the onion and cut into quarters. Peel the ginger and cut into several pieces. Peel the garlic. Cut the pepper in half and remove the seeds. Zest the lime with a rasp, zester, or smallest hole on a box grater and set aside. Juice the lime, and place the watermelon, onion, ginger, garlic, pepper and lime juice in a food processor and process until smooth.
2. Combine the shrimp, mint and cilantro. Drizzle with olive oil and season with salt and pepper.
3. To serve, place a scoop of the seafood mixture in a bowl. Ladle the soup around the seafood, garnish with a sprinkle of lime zest, and serve cold.

Melon Salsa

1/2 melon- any kind
1 – 2 hot peppers (cherry, jalapeno)
2 – 3 Tablespoons fresh basil, mint or cilantro
1 small red onion or 2 scallions
1 lime
kosher salt and freshly ground black pepper to taste
1. Remove the melon fruit from the rind and dice into small pieces. If using watermelon, remove the seeds as you dice it. Cut the peppers in half, remove the seeds and veins (wear gloves, or scoop out with a spoon- a grapefruit spoon is great for this). Cut into strips and then mince. Chop the fresh herbs. Peel the onion, if using, and cut into very small dice. If using scallions, trim and chop.
2. Zest the lime with a rasp, zester, or the smallest holes on a box grater. Toss together the melon, pepper, herbs, onion or scallions, and lime zest. Juice the lime and sprinkle over all. Toss again and season with salt and pepper

If you are choosing your own melons, choose ones that feel heavier than you'd think they'd be, and that have a fruity fragrance at their stem end. Avoid melons that are already soft, or cantaloupe that are still green. Store honeydews, cantaloupes and like melons in the refrigerator, but watermelon can be stored at room temperature until cut- then refrigerate.

Happy eating!

Mirepoix for the Summer

I’m calling it Summer Mirepoix. Mirepoix is a mixture of 50% onions, 25% carrots and 25% celery, used as a base for most soups and many classic sauces. It can be chopped coarsely, left in large chunks, or diced precisely—the magic is in the combination of flavors.
But... I currently have corn, zucchini and onions, and so that's what I’m using as a base for soups and sauces. Fifty percent zucchini, 25% corn and 25% onions. Chili, chowder, pasta sauce, corn pudding, quiches—it’s all good. I’ve also chopped my ‘Summer Mirepoix’, sautéed it and frozen it in small batches to add to soups and stews during the winter, resurrecting summer flavors in January and February.

Summer 'Mirepoix'

1 pound (16 ounces) zucchini

8 ounces corn kernels

8 ounces onion

2 Tablespoons vegetable oil or butter

Wash the zucchini and cut into small dice. Dice the onion. Heat the oil or butter in a heavy skillet over medium heat. Add the vegetables and cook, stirring, over low heat until the onion is soft and the zucchini is tender. 

Summer Mirepoix Quiche

Leftover ham can be used in place of the bacon-- dice it, but there's no need to saute it. This is also a great use of the eggs in my share!

Dough for a 9” pie crust

1/2 pound slab bacon, cut into 1/2-inch cubes 

2 cups Summer Mirepoix

pinch of kosher salt and freshly ground black pepper to taste 

3 eggs 

1- 1/2 cups milk 

1/4 pound Gruyere cheese, grated (about 1-1/3 cups)

1/4 cup minced fresh thyme (optional)

1. Cook bacon in a skillet over low heat until crisp. Drain off excess fat. Add the mirepoix, salt and pepper. Set aside. 

2. Preheat the oven to 375 degrees. On a lightly floured surface, roll the pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8 -inch thickness.  Gently pick up the pastry and place in a 9-inch pie pan, leaving about 1/4-inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.

3. Line the pastry with a sheet of parchment paper or aluminum foil larger than the pan, and fill with pie weights, rice, or dry beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights. Lower the oven temperature to 325 degrees F. 

4. In a bowl, beat the eggs lightly with the milk and herbs, if using. Spread the vegetables and bacon over the bottom of the crust.  Sprinkle the vegetables with the cheese. Pour the custard into the pie shell to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until the filling puffs. Allow to cool 10 minutes before serving. Serve warm or at room temperature.

Summer Mirepoix Chowder

3 cups Summer Mirepoix

1/2 pound thick bacon, cut into small pieces 

1 large clove minced garlic

1 bay leaf 

1 tablespoon fresh thyme leaves

3 cups scrubbed baking potatoes, cut into 1/2” cubes

8 cups chicken or vegetable stock

1 cup milk 

1 cup heavy cream 

Salt 

Freshly ground black pepper 

1 bunch scallions, sliced

1. In a large Dutch oven or heavy bottomed saucepan, cook the bacon over medium-high heat until lightly brown. Add the garlic bay leaf, thyme, potatoes and Summer Mirepoix.. Cook, stirring, for 1 minute. 

2. Add the stock and bring to a boil. Reduce the heat and simmer slowly, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. 

3. Add the milk and cream, and simmer for 5 minutes, making sure the soup does not boil. Remove from the heat and discard the bay leaf.  Add salt and freshly ground black pepper to taste. 

4. Ladle into soup bowls garnish each serving with the green onions.