• October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams
  • November

    • Carrots
    • Greenhouse Cucumbers
    • Greenhouse Tomatoes
    • Grenhouse herbs
    • Potatoes
  • December

    • Beans
    • Brussel sprouts
    • Cranberries
    • Parsnips
    • Pomegranates
    • Sweet potatoes
    • Winter Squash
  • January

    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Parsnips
    • Potatoes
    • Winter Squash
  • February

    • Beets
    • Cabbage
    • Carrots
    • Parsnips
    • Potatoes

Seasons & Recipes

Sausage Soup

  • 2 tbsp Olive oil
  • 1 medium Onion, chopped
  • 1 - 2 Cloves, garlic
  • 1 can (28oz) Tomatoes, with juice
  • 1 lb Merguez sausage (cut into 1 inch pieces)
  • 1 can Chickpeas
  • 1 can (10oz) Consomme
  • 1 medium Zucchini, coarsely diced
  • 1/2 medium Cabbage, finely diced
  • 2 tbsp Flat leafed parsley
  • Freshly grated parmesan cheese

In a large, heavy soup pot over medium-high heat, add oil, sausage and onions…fry, brown on all sides for about 3 minutes.
Add garlic, saute on medium heat for about 4 minutes.
Add tomatoes, consomme and chickpeas, bring to a boil. Reduce heat, cover and simmer a few minutes until vegetables become tender. Serve and sprinkle with parsley and parmesan.
Recipe taken from the Calgary Herald Real Life section June 8, 2005 and credited to Charles Marien.