We visited a new pumpkin patch this year and I don't believe they used a lot of chemicals in their patch. I say this because there were a lot of grass and weeds around but also these beautiful morning glories growing amongst the pumpkins. I really enjoyed them. Many of the pumpkins were green but we did manage to find some beautiful pumpkins that were ripe to bring home. We had a lot of rain earlier in the season so they may not have been able to plant soon enough. Their location was wonderful with a gorgeous farmstead and so many large old trees. Very picturesque!
This delicious soup was our dinner tonight. This is just as I combined the ingredients in the pot. I really loved all the colors of the celery, potatoes, tomato, carrots, rosemary and lentils. Very tasty and flavorful. It is cool and fall is here so soups just hit the spot. I feel very nestled and cozy baking and simmering soups on the stove when it turns cold outside. For me the most wonderful things about soups and stews and any recipe with large amounts is that I have plenty to share!
I have been steadily working on the circle jean quilt mentioned previously here, but progress is slow and not enough to notice in a photo so I will not post one :) However, I am hoping that enough progress will be made this week to make a noticeable difference next week! I am very excited to finish this quilt and put it to use in our home. It's not as labor intensive as a traditional quilt. Aside from hand cutting the circles, it is all machine sewn.
A second friend will be sewing and quilting with me during the week. I love sharing my joy of sewing and quilting and I am so happy that we will get to spend time together. I look forward to helping her each week progress on the quilt she is starting. I am so thankful for my friends. They are so wonderful and I am truly blessed to have each and every one of them in my life.
1 large yellow onion, chopped
1/4 c. olive oil
2 garlic cloves, chopped or crushed
1 lb. dried lentils
3 carrots, chopped
2 stalks celery, chopped
2 med. potatoes, peeled, cubed
2 c. tomatoes, chopped
1 ten inch. stalk rosemary rinsed, bruised
Sort and soak lentils overnight then drain off water and wash well. Finely chop vegetables. In a soup pot saute onion with the olive oil for about 5 minutes on medium, until lightly browned. Add chopped garlic and saute for a minute. Add lentils, chopped vegetables, rosemary and water to pot. Bring to a boil then turn heat down to simmer until lentils are soft, around 1-1 1/2 hrs. You might need to add more water during cooking. When lentils are soft, season with sea salt to taste. Enjoy