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Up in Northern Ontario here, it’s quite cold today so I’m going to make one of my most grandparent-impressing soups. I don’t know about your grandparents, but mine are all about root vegetables.

This warming and tangy soup has a really pretty muted-orange glow, and has just a touch of spice. I’m a big fan of lively soup! Be sure to try this recipe with organic carrots, potatoes, onions and celery, as their flavor is so much better than those grown on industrial farms.

Organic root vegetables like these are considered seasonal no matter where you live, and are found easily in health food stores and plenty of grocery stores, too. Choosing organic oranges is especially important when you make an orange zest, so as not to ingest the surface pesticides found on industrially-grown orange skin. Nothing good about pesticide soup, folks!

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I know so many people that absolutely hate radishes and I can’t for the life of me figure out how! I have always loved radishes — I remember being 7 or 8 and eating radish and mayo sandwiches and watching Rocky and Bullwinkle after school. Clearly I come from a long line of radish lovers, heh.

If you’re a radish lover too, definitely give this recipe a go. It’s awesome. And what’s better? Grow the radishes yourself! Trust me, it’s super easy.

Ingredients:

• 4 cups washed organic garden radishes
• 1 cup organic garden scallions, chopped
• 1 cup cream cheese, softened
• 3/4 cup sour cream
• 2 Tablespoons chopped organic garden chives
• Your favorite hot sauce
• Pinch of plain salt, sea salt, or iodized salt
• Pinch of pepper, freshly ground peppercorns

Method:

Dry the organic radishes thoroughly — this is important. Chop by hand or use the food processor to process the organic radishes into the desired texture. Mix together cream cheese, sour cream, organic chives, organic radishes, and organic scallions. Season with salt and pepper. Add a sprinkle of hot sauce (unless, of course, you find the radish dip to be hot enough on its own — radishes can have quite the bite!). Chill the prepared dip in the serving bowl you will be using.

Prepare your assorted organic vegetable dippers, assorted crackers, chips or breadsticks ahead of time, before guests arrive. Chill the organic vegetables.

This is the perfect summer drink — the addition of grated ginger really gives the lemonade a delicious zing! I drink lemonade at least 5 times a week every summer so I’m always looking for ways to jazz up my ordinary lemonade and trust me, this recipe’s perfect.

I’ve just recently – thanks to this green project – have switched up my favourite recipes from standard grocery store purchases to healthier, green choices. And let me tell you, organic fruit and vegetables are so much more delicious! I find that this recipe in particular is much better with organic lemons and ginger. Try it out for yourself!

Ingredients

• 10-12 medium organic lemons (scrub them well, slice them thinly)
• 3 tablespoons grated fresh organic ginger (crystallized ginger works well enough, but fresh is best)
• 1 1/4 cups granulated sugar (I’ve switched to raw sugar as I like the taste much more)
• 5 cups cold water

Method

1. Mash lemons, ginger, and sugar (and salt, if using) in large, deep bowl with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes.
2. Pour half the lemon slices and syrup through large sieve over bowl; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended.
3. Chill well and stir to blend before serving over ice.
4. Enjoy! No, really. Grab yourself a good book and some sunglasses and go sit outside! Enjoy the summer while it’s still here.

Image via Wikipedia

Ingredients:

Method

1. Place onions and garlic in a skillet or roasting pan and roast in 375o F oven for 45 minutes or until golden. Place in the stockpot and add the potatoes. (If you like, you can include leftover breakfast potatoes or cooked potatoes to add extra flavour. Do not add salt or pepper if using breakfast potatoes.)

2. Cover the potatoes with water and cook until the potatoes are tender. If using leftover potatoes cook just until boiling.

3. Adjust the seasoning with salt and pepper. The flavour of the roasted garlic should come through.

4. Purée the soup in the processor. Soymilk may be added to create a cream soup. Do not add heavy cream since the potato starch will thicken the soup enough.

What does it mean to grow vegetables organically? Scott Meyer, editor of Organic Gardening magazine shows us how to plant and nurture an organic vegetable garden.