Good Season'n With Herb'n Renewal

Tomorrow is the day...it's officially the start of the Autumnal (Fall) Equinox at 4: 21 am!  No need to put your BBQ grills out to pasture yet but it is a great time to start thinking about some Fall favorites like soups!  We can't think of anything better than using a Fall favorite tuber...sweet potato!  Here's a recipe that is sure to make everyone fall in love with that “usually only served at Thanksgiving” veggie!

Jamm'n Sweet Tater Soup

2 ribs celery, diced

1/4 cup diced onion

1/2 stick butter

3 lbs. sweet taters, peeled and cut into 1/4” chunks, about 10 cups

2 lbs. Yukon Gold taters, peeled and quartered, about 7 taters

1 1/2 quarts chicken broth

1 tablespoon Jamm'n Jerk

In a 4 quart pot, over medium heat, saute' celery and onions for 10 minutes or until tender...do not brown them!  Add both taters and chicken broth, bring to a boil.  Give it a stir; cover pot and reduce heat.  Simmer for 20 minutes.  Remove lid and stir in Jamm'n Jerk; simmer for 10 more minutes.  Remove from heat and blend until smooth in a food processor or with a stick blender.  It's ready to serve!  Try adding a dollop of sour cream or Bleu cheese to each bowl before serving...yummy!  Makes about 3 1/2 quarts.

Here's a recipe for one of our favorite Southwest soups...

Herb'n Cowboy Bean Soup

2 lbs. dried pinto beans

3 qts. water plus water for soaking the beans!

2 lbs. ground beef

2 cups onion, diced

2 ribs celery, diced

1 cup bell pepper, diced

2 heaping tablespoons Herb'n Cowboy

1 14.5 oz. can diced tomatoes

1 12 oz. can beer

1 tablespoon beef bouillon

Cover beans in water and soak for at least 8 hours; drain and rinse.  In a 6 quart pot, add beans and 3 quarts of water; bring to a boil.  Reduce heat to medium; cover and simmer for 30 minutes.  Remove lid and simmer 30 more minutes, stirring occasionally.  While beans are cooking, brown beef in a large skillet; drain after the beef is browned.  Add onion, celery and peppers to the beef and saute' for 3 minutes.  Add remaining ingredients to skillet; cook until liquid reduces by one third.  Add mixture to beans and simmer for 1 hour or more...stir occasionally.

The great part is you can find many of the ingredients at the Liquor Barn Hamburg farmers market each Saturday from 9 until 2...we're open through November 14th and there is plenty of free and easy parking!