This recipe is reprinted from Winter Harvest Cookbook by permission of the author, Lane Morgan (p. 68). (Read my review of the book.) I chose a robust soup for our chillier fall evenings.
The recipe is shown exactly as published, with notes added about how I adapted it to use all locally grown ingredients, including sources. I sauteed the beef sausage before adding the leeks and garlic.
Eating as a locavore (a person who eats only locally grown food, as much as possible) means looking ahead to prepare for the lean winter months when few fresh ingredients are available in our cool winter climate. Part of preparing for winter involves preserving and storing fall harvested foods by canning, fermenting, freezing, salting, smoking, drying, and root cellaring.However, a Pacific Northwest winter isn’t a total fresh food wasteland. Besides crops that can be stored fresh, such as potatoes, apples, and winter squash, there are also a few foods that reach their flavor apex during winter, especially root vegetables such as beets, parsnips, carrots, etc. Continue Reading