Yesterday afternoon it began sprinkling. My hopes began. I said a quick prayer for rain, and then it happened. An entire night of blissful tappity-tap-tap on the barn’s tin roof. Yes, we sleep in a barn. There are no animals in the barn, unless you include a hamster and a family dog; or three children. When we transitioned from Southern California to Washington, we were blessed with living quarters on my parents six acres to focus on business and family; get away from the hustle and bustle and jobs that drained us spiritually & emotionally. A fresh start.
These six acres also blessed my oldest brother and his family 4 years ago when he pioneered his way here from San Luis Obispo seeking the same change we do now. This homestead is nestled amongst antique maple trees, and settled upon a hill overlooking the Puget Sound. Not only am I able to see Mt. Rainier on one spectrum, I can also see the Olympic Cascades. In all the wonder lust, these six acres provide the space my children need to run, play, scream, and laugh to their heart’s content. To play in dirt, run barefoot in rain, forage for berries, and hunt for chanterelle, this place is a nature seekers Heaven. It’s like an adventure playground for kids and adults. My palate has never been more satisfied at all the fresh offerings right on this property.
One of my favorite things here is that each morning, my oldest runs down to spend some time with her grandparents. There is something so completely peaceful and important about this. Her sisters eventually join her, while I prepare breakfast and daily home school lessons.
But, back to that tappity-tap-tap. That rain! Oh, that rain! That rain brought 2 1/2 inches in less than 24 hours. I was in my glory! I may be a native Californian, but I do love my rain. It was such a perfect setting to enjoy fall flavors of fare and to pour my energy into an evening of preparing creamy potato leek soup (home-grown potatoes and garlic). From fresh made rustic bread, to home-made crackers, from-scratch hummus with hand-picked cucumbers, and farm picked fruit smoothies, this potato leek soup was just one of the many recipes that were dived into with utter appreciation today. This place is amazing!
2 Tbsp. olive oil
1 cup of freshly chopped leeks
4 large potatoes, cubed 1/2 inch
2 cloves of garlic
6 cups of water
2 bouillon cubes (I like using The Organic Gourmet-Vegetable Bouillon)
salt & pepper to taste
*** If you have vegetable broth, use that in place of the water and bouillon cubes. Use 6 cups just as you would water.
1. In a soup pot, saute leeks and garlic in olive oil, until tender.
2. Add chopped potatoes and continue to saute with the leeks and garlic for flavor.
3. Add water and bouillon cubes. Bring to a boil for 5 minutes, then turn to simmer for another 20 minutes. Season with salt and pepper to taste
4. With an emulsifier or blender, blend until completely creamy or pureed. Garnish the way you choose. We like to eat ours alongside a salad with a toast crisp.