Once Upon A Time, 30 years ago...

            During the recession of the early 1980's, we lived in Central Oregon. This was at a time when all the mills were beginning to shut down. As a result, much of the town was unemployed. Even those who didn't work directly for a mill were affected. Everyone we knew supplemented their food budget with gardens…and game. My husband, an experienced hunter and fisherman, made sure there was always meat on the table. We ate what many people might consider delicacies. Quail, pheasant, duck, elk, the list could go on. Roast wild goose or back-strap of venison was not unusual. Neither was freshly caught, fried bass or bluegill. Unfortunately, you can have too much of a good thing. At one point, I never wanted to see another trout, let alone eat one. Now, I enjoy it again…but it took a few years.

            When we moved back to the Portland area, we kept living off the land as much as practical. We rented a little house on five acres, on the outer side of the West Hills. It had a neglected old orchard, filled with apple, plum, and pear trees, and a large garden space. By this time, we had three toddlers. They spent many hours in the garden with me, playing farmer with their own little plastic tools. They loved to snack on berries or pull carrots for their lunch. Tiny cherry tomatoes, sweet as candy, were consumed by the handful. We also raised rabbits, sheep, and chickens. Gathering eggs was part of the fun. There were times when we supplied the whole neighborhood with eggs. At some small level, the kids grew to understand that food didn't just come from the store. They all have fond memories of our days on the farm.

            There are two times each year when I find myself with tiny vegetables. The first is early summer, when I'm impatient to harvest something. Then again at the end of the season, when the garden is winding down. Too little of any one thing to use alone, but together they make a wonderful vegetable soup. I don't think I've made this the same way twice, it depends on what I have on hand, but it's always gotten good reviews from my family. It can easily be made vegetarian.

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Baby Vegetable Soup

Serves 4 to 6

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1 tbsp. butter

1 tbsp. olive oil
1 small onion, minced

1 carrot, thinly sliced

1 stalk celery, diced

1 small hot pepper, seeded and diced or 1 dried chili pepper (optional)

1 small sweet pepper, any variety, seeded and diced

1 clove garlic, minced

1 cup green and/or wax beans, cut into 1 inch pieces

1 quart chicken or vegetable broth

2 or 3 ripe tomatoes, diced or 1 can diced tomatoes in juice

3 or 4 baby red potatoes, quartered

1 or 2 small summer squash, sliced or cubed, depending on size

¼ cup chopped, assorted fresh herbs or 1 tbsp. dried (parsley, basil and marjoram)

Salt, pepper

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Heat oil and butter in a stock pot to medium high. Saute onion until golden brown. Add carrots, celery, peppers and garlic and saute for a minute or two. Add tomatoes, beans and broth. Season with salt and pepper. Stir well. Bring to a boil. Lower heat and simmer for 15 minutes. Stir in potatoes and summer squash and cook 15-20 minutes longer or until vegetables are all tender. Stir in herbs and adjust seasonings.