Winter is getting right with it here. It has been down in the teens & single digits for a couple days - & yesterday was really windy, too, making windchill a factor. There is some snow, but with it being this cold, it is the tiny crystalline kind.
Makes me wish I could stay home, keep warm & knit or sew. But work comes first :~( . I am trying to do the virus testing on the beans - the stuff my tech Rob did before they discontinued his job - another :~( . I will find out tomorrow if it worked out OK; it takes 2 days to make the test - ELISA to test for potyvirus - for you scientific types.
I'm going to try to remember to upload some more of my sock pictures. I'm down to working on the feet of my #2 BBS & this time they really are B-B-B BS - I'm making size 13! I made some nice summer socks from one of the Sock of the Whenever SoM kits. Oh I know it's not summer anymore, but they're good for wearing around the house with slippers for now.
I'm also engaged in making some Christmas gifts when I have a bit of free time, and there's not much of that. I'm making washcloths & dishcloths and will also include a starter jar & recipe for my "GERMPLASM REJECTS" SOUP. And what are germplasm rejects one may ask - aha! remember who I am.......................they're the beans leftover from our harvest for the seed bank or they are lines that somehow got mixed up & were not identified correctly. This is one very important part of my work & lines CAN NOT get mixed up.
So, here's the recipe for those of you who would like to try it.
The “BeanQueen’s” Germplasm Rejects ‘Soup de jour’
Ingredients
1 jar of Germplasm rejects (GpR) ****
2 Qt. water + 2 Qt. water – very important – see note about water!
seasons to taste, ie. salt, pepper, summer savory, thyme, basil, etc.
onion to taste, chopped fine
garlic to taste, minced
a couple of carrots, chopped fine or grated
a couple of stalks of celery, chopped fine
any other veggies one might feel belongs in a soup
optional: any type of meat that one might like to add to the soup – it is a good idea to have it cooked as it will be added to soup near end of cooking time.
****for everyone not gifted from the BQ-substitute 1 pint of dry beans of your choice
To make soup
Rinse GpR. Remove any that you don’t want in your soup. Put GpR in pot with 2 Qt. water &
1) bring to a boil, turn off heat, cover & let set for 2 hours, or
2) soak overnight
note: Empty GpR into a colander and rinse thoroughly. (this helps remove the flatulence inducing compounds)
Put the second 2 Qt. water into the pot.
Add GpR, bring to a boil, turn down, cover & simmer.
Add any herbs – no salt…..yet.
Sauté onions, garlic, & veggies in a ‘wee bit o oil’ until onions are transparent.
Add these to the soup mixture & continue to simmer soup until the GpR are almost tender.
Now is the time to add any meat. Cook soup at simmer until the GpR are done or soft to the tooth. At this time you will want to season with salt to taste – or let everyone salt their own soup.
Serve this nutritious & delicious soup with your own whole grain bread and a nice green salad for a well- balanced & exciting meal.
1 comment:
Molly, I LOVED your recipe for your germ plasm reject soup.
When you got your black yarn from Kim, was it that really thin yarn that was put up especially for the group by the Lamb people? I still have most of my cone and it is heavy and dense, don't know how many yarn balls I would get out of it.
Just peeked in from the Townsend KAL group, Bobbi
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