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Fresh Microgreens Soup

From Northeast Georgia Locally Grown

<p>Want an alternative to the usual vegetable or chicken soup? This version is full of the virus fighting properties of garlic, onions, and chicken broth. And chock full of the vitamins, enzymes and good health producing properties of the vegetables as this version is not overcooked or microwaved. No msg!</p> <p>This recipe incorporates microgreens from Mighty Micros.<br /> Jerusalem Artichokes from Mill Gap Farm.<br /> Kale from Leah Lake Farm.<br /> Cilantro from Royal Oaks Farm</p>
Source: Cristy Damron (Entered by Cristy Damron)
Serves: 4

4 cloves fresh garlic, smashed or chopped
1/2 cup onion or shallots, chopped
2 tsp oil of your choice, nut oils preferred
1 whole carrot, julienned or diagonally sliced
6 pods sugar snap or other edible pea pods, sliced
1 stalk celery, diagonally sliced
4 whole mushrooms, sliced
3/4 cup sunnies (sunflower sprouts), whole
3/4 cup broccoli sprouts, whole
4 leaves kale, coarsely chopped
1 small jerusalem artichoke, sliced
2-3 sprigs cilantro, coarsely chopped
2 stalks scallions or green onions, sliced lengthwise
4 cups chicken broth (or veg, for vegan)

Step by Step Instructions
  1. Heat the oil in a non-aluminum soup pot and don't let it get to the smoking point. Saute the onion and garlic for a couple of minutes and then stir in the carrots, peas, celery, mushrooms. Let them sizzle for a minute or two, adding a splash of broth as needed to prevent browning. You just want the vegetables to become slightly tender.
  2. Pour in the broth. Add a little salt or kelp flakes and pepper. Bring to a boil. As soon as it boils, turn the heat down to medium and add remaining vegetables, except the scallions.
  3. Top with a lid and slow simmer approximately 3 minutes, depending on how firm you like the vegetables. I like them the way my favorite Thai restaurant does them - slightly crunchy and boiling hot.
  4. Ladle into soup mugs or as I like, wooden bowls, and top with scallions. Enjoy with some crunchy nut crackers and a mug of Earl Grey with bergamot tea with a sprig of rosemary tossed in!
  5. Feel winter's chill melt away as you inhale the chicken broth and take in all those nutrients. Overcooking kills enzymes and other good things you don't want to kill! The jerusalem artichokes are similar to water chestnuts only with much more flavor. The microgreens taste even better than the mung bean sprouts we're so accustomed to in many asian soups.
  6. A note about the broth: You can use boxed or canned broths, but if you take the time to make your own, it is much lower in sodium and more full of the good stuff from the bones, skin, etc. Just toss in a whole small chicken and boil in water, seasoned or not. Your choice. Cool, remove the chicken and strain the broth. Put into tightly capped canning jars in the fridge and you're ready to go quickly with another healthy fresh recipe! It has been proven that bone (chicken, grass fed beef or bison) broth helps sooth IBS and other inflammations of the gastrointestinal tract. Enjoy!