Marilyn's First Blog

Waxahachie, TX
2.1.08
Being passionate about gardening can be a challenge in the dead of winter. I put in a greenhouse several years ago, but this year my heating system or the lack of a heating system has limited my propagating. I have ordered a new heater, but it is going to be 27 degrees tonight. My husband and I set up a portable heater, however last night that failed me by going off in the night, thankfully the temperatures did not dip as low as predicted. Tonight we drug the grill down to the greenhouse set on low and I'm saying a prayer. I'm afraid to start too many seeds until the heater comes in and is properly installed.

Meanwhile, I am diving into stacks of garden magazines old and new ( I keep them all). I love to look at these over and over. Always finding new ideas, new inspiration and the courage to get through yet another wintry, blustery day.

But yesterday, I decided to fight the hum-drums by gathering herbs from the garden and making one of my favorite recipes. I found this recipe a few years ago in the Dallas Morning News. It was a section on Caldo, Mexican healing soup. I did change it up a bit, I usually make the broth one day and the stew the next so I did take a little short cut. Here's the recipe:

1 whole chicken
Place washed chicken in dutch oven and cover with water I add two or three chicken boullion for extra flavor. I bring it to a boil and then turn the burner down low for about an hour or so until fully cooked.
Remove chicken from pan to cool
Remove skin and discard.
Tear the remainder of chicken into small pieces
Set to side.

Add to remaining broth in dutch oven
cup or so of carrots chopped
3 or 4 medium red potatoes chopped in bite sizes
2 ears fresh corn on the cob
4 or 5 ribs of celery cut in bite sized pieces
1/3 head of cabbage (I used chunky hunks of cabbage)
1 zuchinni squashed, chunked
1 yellow squash, chunked
1 medium onion chopped
1-2 cloves of garlic chopped

Also add
Several sprigs fresh rosemary
3 or 4 sprigs fresh mint
3 or 4 sprigs fresh parsley
This can be tied up with a cotton string or wrapped in cheese cloth. I just drop them in and use tongs to remove them after I have cooked the caldo.

Now this was my shortcut. The flavors of the herbs blend better making the broth the day before and letting it set in the fridge overnight.
So I added 1/2 packet of origional ranch dressing ( I chose this amount because this is the amount I had on hand). This punched the flavor.

This caldo smells great while it is cooking and the flavor hmmmhmm.

Simmer this for an hour or so, remove the corn and cut the corn from the cob and return the kernals of corn back to the pot. ( The cob gives great flavor that is why we put it in whole)

You may want to have on hand to serve with the caldo...
avacado to slice fresh and serve with the caldo
lime - freshly squeeze into the caldo
flour tortillas - buttered and rolled to dip into the soup, yumm
fresh salsa and chips is yummy on the side

Oh the beauty of comfort food, this is how I chased the winter blues away. And I went to my garden and picked the fresh herbs,the parsley and rosemary was plentiful, but I did have to look hard for the mint. Hint: the mint really adds the perfect flavor to this dish, if you do not have the herbs they are usually available in the grocery sections.

Tomorrow is February 1st. I work in a retail nursery and we are already gearing up for spring. Yes, spring is coming soon!!!