I bet you’re wondering how a jar of dried vegetables, a jar of homemade salsa, and an onion can make a delicious creamy, spicy vegetable crab soup. Come to my Gifts from the Kitchen class on Saturday, December 13 (details to the right), and you’ll find out! :) There are still a few spots left, and I’d love to meet you all and share our ideas about local, cost-efficient, homemade gifts for holiday giving.
I recently found out that we’ll have a plethora of jams to taste at the class, plus a sumptuous potluck spread, and a raffle basket of goodies. We’ll also have the sweetest, plumpest, freshly shelled Willamette Valley hazelnuts and California almonds (donated by a local benefactor who owns some of the orchard) for sale at prices that can’t be beat.
But back to the soup…I’ve been experimenting with recipes for vegetarians and vegans, and ways to give gifts of dried garden vegetables. This soup is so good it can be served to guests. It recently kept a vegetarian full and happy when the rest of us were eating brisket. I think he may have won that round.
Here’s a hint: