…The driver sat in his iron seat and he was proud of the straight lines he did not will, proud of the tractor he did not own or love, proud of the power he could not control. And when that crop grew, and was harvested, no man had crumbled a hot clod in his fingers and let the earth sift past his fingertips. No man had touched the seed, or lusted for the growth. Men ate what they had not raised, had no connection with the bread. The land bore under iron, and under iron gradually died; for it was not loved or hated, it had no prayers or curses. –from The Grapes of Wrath by John Steinbeck.
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Jerusalem artichoke, leek and carrot soup
gold cippolini onions, peeled and diced
carrots, peeled and diced
leeks (white part only), cleaned and thinly sliced
Jerusalem artichokes, scrubbed, peeled and diced
salt, to taste
pepper, to taste
watercress, sauteed in unsalted butter (for garnish)
Saute onions in unsalted butter, add carrots and leeks. Sweat over medium-low heat or until carrots have softened slightly, about 5 minutes. Add Jerusalem artichokes, stir. Add chicken stock, lower heat and simmer, partially covered or until artichokes are cooked through, about 8-10 minutes. Check seasoning.
Working in batches, ladle soup into a blender and puree on high for 2 minutes. Return soup to pot and add light cream. Simmer for 3-4 minutes, stirring occasionally. Check seasoning and serve immediately. Garnish with sauteed watercress.
Mixed heirloom potatoes with sweet cream butter and herbs