We're delighted to share our Aunt Nettie with you. Since 2009 Aunt Nettie has known people were struggling to stretch their dollars during the recession. So she focused her tasty recipes on low-cost ingredients that would still offer delicious, healthy, stick-to-the-ribs foods, yet were affordable.
With the economy improving and more people back at work, Aunt Nettie felt the time was right to ease up a bit on strict bargain-bin shopping and gussy up the menu with a few small splurges.
Aunt Nettie is still happy to answer questions that come her way, but what she loves most is offering seasonal fixin's that inspire her while shopping at the farm stand.
Howdy there darlin's,
Well, looks like time's a-movin' on an' the change in the weather's tellin' me a speshul hootnanny called Oktoberfest is almost here--it comes 'round ever' October like clockwork. That's when folks pertend they's in Germany and git all gussied up in funny-lookin' clothes an' have a great big ole party.
Now this ain't no ordinary hootnanny. No siree. This party comes with a heap o' musicians playin' beer-barrel music that makes folks git up off their fanny's an' start dancin' the polka. Purty soon they's gitten mighty thirsty and an' all that dancin' makes 'em work up quite an appetite, too. So they start drinkin' lots o' beer, and fill up on foods that Germans like ta eat. They might bake up them mighty big pretzels that's big as yer hand, but fer sure they'll be drinkin' plenty o' beer.
I know that when folks is drinkin', why they eventually git a tad hungry fer somethin' ta fill that empty stomach. An' when I got ta thinking 'bout what might-could be that speshul somethin' ta sink' yer teeth inter, why ain't nothin' better than a great big bowl o' soup folks in Germany jes might cook be likely to cook up.
Now, in Germany folks like plenty o' taters an' cabbage an' onions of all sorts. They, might even add beans o' some kind an'. of course, they love sausages enuf ta add 'em inter a mighty tasty soup. An' when it's all done, why there's no doubt this soup been heaped with the goodness of a cup o' ale fer good measure.
Maybe there's one o' them Oktoberfest hootnannys in yer neighborhood. I hope there is, 'cause it shure sounds like a mighty enjoyable way ta spend time together with yer friends an' kinfolk.
Yer ever lovin' Aunt Nettie
Oktoberfest is a tradition that began October 1810 in Munich, Germany and has migrated throughout the world with jubilant celebrations that include lively polka bands, polka dancing, traditional German and Belgian-style pub food, and ravenous beer consumption.
This hearty soup-stew is a delicious dish featuring typical ingredients one might find at an Oktoberfest celebration and could well be considered a robust meal in a bowl with its generous portion of sausages and lima beans to give it wholesomeness. It's a one-pot Oktoberfest celebration all by itself, especially when those with a penchant for a touch of spice reach for the horseradish. Keep the horseradish jar covered to preserve its zesty nature. Put the jar on a small dish with a spoon so it can be conveniently passed at the table. If left open for a long period, the horseradish will lose it its spicy quality.
Yield: about 6 servings
1 1/2 pounds (1.5k) red or white potatoes cut into large chunks
1 (14-ounce/396g) package of vegan Italian sausages, cut into 3/8-inch chunks
3 tablespoons cornstarch
1 8-ounce (226g) jar horseradish (optional)
WITH ALE1/2-pound (226g) large lima beans
Water for soaking
10 to 12 pearl onions, whole, skins peeled
5 medium carrots, peeled and cut into 1/2-inch (1cm) chunks
2 leeks, white part only, halved lengthwise and sliced into 1/2-inch (1cm) slices
2 ribs celery, chopped
1 medium onion, halved and cut into 8 wedges
1/2 large cabbage, cut into 1/2-inch (1cm) wedges
1 cup (240 ml) ale or your favorite IPA
7 cups (1.66 L) vegan chicken flavored broth
Salt and freshly ground pepper to taste
3 tablespoons water
Our Aunt Nettie has a head like a hard disk. It's filled with megabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
