Vegan vegetable soup with beets...

This soup is the result of another community farm share. I basically cut up the entire share put it in a pot with salt, pepper and cooked it with some noodles I made.. It came out pretty good so, I thought I might share it. I love beets the taste and the color. I put the noodles in thinking they would turn pink which they did but not as pink as I thought they would. Oh well. I would suggest making the noodle dough first and then making the rest of the soup while it is resting. Here is the soup...

4 small red beets and their greens
1/2 a head of cabbage
1 green pepper
A handful of green beans
1 entire white onion
1 large carrot
3 stalks celery
1 vegetable bullion cube
Salt and pepper to taste
Water to cover and then some

1. Bring water to boil with with bullion cube reduce to simmer.
2. Peel and wash beets cut into cubes and add to water.
3. Wash beet greens, cut into strips, add to soup. Don't use stems.
4. Dice white onion and green pepper, add to soup.
5. Slice celery very thin add to soup.
6. Cut carrot into small rounds add to soup.
7. Cut cabbage in half, cut out core, cut into quarters and cut quarters into strips, add to soup.
8. Throw in handful of frozen green beans.
9. Salt and pepper to taste.

The noodles...

1 cup semolina flour
1/4 cup flour
3/4 cup water

Okay, I didn't write this one down but, I think that is right. I suggest adding your water a little bit at a time though. 

1. Stir semolina flour and all purpose flour together,
2. Add water little by little until it comes together but is not sticky.
3. Knead about 10 minutes until smooth.
4. Rest about 15 minutes under damp towel.
5. Okay, I cheated I didn't roll these out, I sliced thin slices off of the whole ball and then slice them into little strips. Probably the result would have been better if they were rolled out. These are something between a dumpling and a noodle. If you slice them off like I did or roll them out which would be better they should be very thin. Also I did not use the whole dough I used about 3 quarters of it.
6. Bring the soup to a boil again and sprinkle noodles in it, reduce to simmer. Then simmer about 10 more minutes.

Vegan Caterpillar and Kitchen sink curry

This meal I am calling caterpillar and kitchen sink curry.  This one originated because my mom accidentally left her share from a community farm in my refrigerator. I found it thinking she had left it for me. When I asked her about it she was embarrassed and refused to take it back. Anyway, I decided to make curry out of it and share it with her. 
The caterpillar aspect of this meal comes from the fact that unfortunately Grandma's vegetables came with (as far as I could see) a single caterpillar. My daughter refused to eat any of it even though the caterpillar never made it into the curry but was actually found alone on a plate where some vegetables had been. Of course everything was washed and inspected.

The kitchen sink part comes from the idea that if you have a lot of vegetables lying around you can  make curry out of them very easily.  As in I put everything in except the kitchen sink...
  The spice measurements are rough estimates because my daughter was in charge of putting in the seasoning and did not use measuring spoons.  Also I had to use dry garlic and ginger because I was out of the fresh variety but it is definitely better to use fresh so that is how I wrote it. If I were to make it again I would definitely like to add some cauliflower and  maybe some red hot pepper flakes. As is this recipe is not very spicy. This recipe is really more of a jumping off point for using your own large quantities of vegetables.  You could use what ever vegetables you have lying around and adjust the seasonings accordingly.

Olive oil
4 tomatoes diced, peeled and with seeds removed
3 stalks celery diced very fine
1/2 head cabbage cut into strips
1 onion diced very fine
1 jalapeno diced very fine
1 green pepper diced
1 red pepper diced
1 diced and peeled potato
2 small zucchini diced
1-1/2 cup vegetable broth
2 TBSP flour
2 tsp turmeric
1 tsp cumin
tiny dash of all spice
1 tsp coriander
3 cloves garlic
3 tsp fresh ginger

1. Bring a large pot of water to a boil and drop the tomatoes in for just a few seconds. Allow to cool. When you can handle them peel the skins off, take the seeds out and dice them and set them aside.
2. Heat olive oil in large skillet add onion, garlic and ginger saute on low heat until it starts to brown.
    If you use dry ginger and garlic don't add it now add it with the rest of the spices later.
3. Add the rest of the vegetables except the tomatoes.  Saute until they start to get soft.
4. Add the seasonings and saute briefly.
5. Add the flour, stir, then add the vegetable broth and the tomatoes.
6. Simmer for about 20 minutes until vegetables have reached desired tenderness.
7. Adjust seasonings and serve over rice.

Should I not tell people this caterpillar story?  I am pretty sure there were none in our curry but my daughter ate a hot dog instead. For anyone who has been keeping track the photos for lentil sloppy Joe's and east meets west baked potato fusion can not get from my camera to my computer without special software. I took them while the camera was in demonstration mode and the memory card was not in it. Those recipes are on the way as soon as I make them again. Sorry!