November 22nd, 2008 Newsletter

Bardstown Road Farmers’ Market

Sarah’s Corner

From our friend Sarah Fritschner

In 2007, Americans generated about 254 million tons of trash and recycled and composted 85 million tons of this material, or about 1/3 of the trash we produce, according to the Environmental Protection Agency. On average, produce about 4.6 pounds of garbage per person per day.

The first principle of those who study garbage (yes, there are those who study garbage) is that the more repetitive your diet --- the more you eat the same things day after day --- the less food you waste. Which brings us to Thanksgiving and the rest of the holidays, when we tend to eat differently, and consequently waste more food.

Don’t waste, recycle! The turkey carcass, in my mind, is the best part of the Thanksgiving meal. I make soup from it, and tend to like the rich broth, barley and vegetables as much as I like anything on the Thanksgiving table.

Julia Child notwithstanding, making broth from bones is not rocket science. In this case, just put the carcass (broken up, if necessary) in a large pot of water with an onion, carrot and celery, and bring it to a boil. Reduce heat to the lowest simmer and cook 3 hours or so before you strain it and discard all the solids. It may be chilled so you can remove any fat before using. Don’t be afraid if the chilled broth is gelatinous. The gelatin comes from the bones and that quivery broth means extra-rich flavor.

Turkey soup helps you use every bit of the turkey, and uses a few seasonal ingredients as well to fill you up with nutritious vegetables.

Sarah’s turkey soup

(From “Sarah Fritschner’s Holidays”)

4 tablespoons turkey fat, butter or vegetable oil

1 onion

1 carrot

1 rib celery

1 turnip

½ small white cabbage

1 teaspoon dried thyme

1 bay leaf

3 quarts turkey broth (substitute canned chicken broth, if desired)

1/3 cup barley or rice

2 cups (or so) cooked garbanzo beans

2 cups (or so) leftover turkey

2 teaspoons salt

1 teaspoon (freshly ground) pepper

Heat turkey fat, butter or oil in the bottom of a 4 ½-quart pot or Dutch oven. Peel and dice onion, adding it to the fat as you do. Cook over medium heat as you trim, peel and chop carrot and add to pot. Chop celery; add to pot and stir occasionally as the vegetables cook. Trim and mince turnip; add to pot.

Remove core from cabbage and sliver cabbage with a sharp knife. Add to pot. Cook the vegetables until they are tender. Add thyme, bay leaf and 3 quarts of turkey broth. Bring to a boil. Add barley or rice and cook 30 minutes. Add beans, turkey, salt and pepper. Heat through. Taste for seasoning and add salt and pepper as needed. When barley or rice is tender and soup is hot, serve or cool and store to serve later. Makes about a gallon of soup. Freezes well.