The straight skinny on chickenfeet.

Chicken Foot Soup Jan 30, 2010
Chicken Foot Soup Jan 30, 2010


Our garden in Salem, Oregon..(#1)

Brenda has done a wonderful job on this…  we’ve had chard enchiladas a couple of times (enchiladas de acelgas) and the beets are great.. We’ve made pesto and need to make more.. putting in some thai basil tonight.

Czech tomato:
Tomato Stupice (in czech – Stupicke polni rane) (in english – Stupice field early) arisened from crossing (Rheinland glory x Mikado x Solanum racemigerum) in cultivator station in community Stupice (near Prague) in 1955. Good for cooler climates.
Read more:


back view
Brenda in the back of the garden
between the rows
between the rows; flagolet green beans in the foreground..
lechuga rojo
red lettuce
Making zucchini buttermilk soup..


Fresh Garbanzos

Got some of these yesterday at El Torito #3. My friend Marta was there (she’s the main cook at El Korita and was buying a passel of poblanos for the restaurant) and asked what I could do with them. She said “put them in a caldo or a soup”. So I did.

garbanzos frescas
Shelling garbanzos with a chilaca chile (a green pasilla).

I had some stock from a dish I made last weekend, Chicken with Lemon & pine nuts.  I sauteed a chopped onion and parboiled the garbanzos in salted water. I added a chopped red bell pepper to the onions and softened it. I added the garbanzos, some cooked chicken, then three pints of stock, and some cooked brown rice and simmered this  for about 45 minutes. Here’s how the soup came out. It was great.

Chicken soup with fresh garbanzos.

Cooking for one…

Since Oona has taken work in Kansas City, I’ve been batching it. Soups are great for that. Especially this one, CALDO VERDE, a Portuguese kale & potato soup.


  • 3/4 of a pound of potatoes, diced (you can peel them if you are fastidious)
  • 1 onion, peeled & thinly sliced
  • 2 shallots, peeled & thinly sliced
  • 2 cloves of garlic, peeled & crushed
  • 1 tbs of olive oil

Heat oil in a heavy soup kettle, saute onion/shallot/garlic until translucent; add potatoes, adding

  • 1.5 quarts of chicken or turkey stock
  • some chopped parsley
  • 2 bay leaves

Bring to a boil, turn down to a simmer. Cover and cook until potatoes are tender. Remove bay leaves; mash potatoes or liquify in a blendor. 

Cut 1/3 of a pound of kale in a fine chiffonade and add this to the soup. Simmer for a bit and add salt & pepper to taste. Slices of fried chorizo may be added for a garnish.