Long delay… but soup was on!

I’ve not posted in a very long time, but I have been shopping, cooking and eating.  I’ve got a backlog of posts, so I will try in the next few days to get these posts up.  Tonight, I’m focused on some potato-leek soup that I made a couple weeks ago (December 1 to be exact).  Potato-leek soup is a great meal this time of year because I can still get potatoes and leeks at the market.

I won’t post a recipe here, there are many out there.  But one reason to make soups like this is that they smell so good!  Here are the potatoes and leeks cooking:

In this recipe, the potatoes came from Pine Knot Farms, which is located about 20 miles from my home. The guys are very nice and the farm is organic, so I keep going to check what they have.  Leeks were a hot commodity at the market that week, but I found some from Fickle Creek Farm which is a really interesting farm.  They are also about 20 miles from my home.  Folks in NC should check them out, they offer stays on the farm so you can really see what the place is about.  Salt, pepper, vegetable stock, and cream all were in the pantry or fridge.

So what’s my point in this post?  I think there are a couple things.  First, when you go to the market, don’t forget the old standbys. Potato-leek soup isn’t that exciting.  But in the end it was good and a hearty winter soup.  Second, I like learning about these places.  I’d heard about Fickle Creek several times.  But writing this blog made me look at them again.  They do interesting things, try to help us all understand where our food comes from, and all that is good.