Hanging With Haley: GardeneRx

Hanging with Haley (but don’t get too close🤪)

Whenever I’m sick I try to eat the most homegrown food possible - even when the flavor’s a little funky😜 luckily, anything works as a broth!!

#homegarden #fallgarden #gardenvolunteer #goodfood #eatyourgreens

---

More cooked-up from our files!

As late fall settles into Central Ohio, the garden takes on a different role.

The bright tomatoes and sweet corn of summer are memories, but the cool-weather crops that thrive this time of year are here to nourish us, particularly with their nutrient-dense offerings.

If you’re looking for a warm, comforting broth to sip on when you’re under the weather, your autumn garden can still provide essential ingredients for a homemade, healing broth.

Here’s a guide to what you might find in your late fall garden and how to turn it into a soothing broth.

Key Ingredients* for a Knox County, Ohio Late Fall Garden Broth

1. Kale and Collard Greens

   • These hardy greens add nutrients, vitamins, and a hint of bitterness that pairs well with the zing of citrus.

   • Prep: Chop into ribbons, using both leaves and stems for added flavor.

2. Carrots, Parsnips, Radishes, and Citrus

   • Carrots add sweetness, parsnips bring a nutty undertone, and radishes contribute a slight peppery bite. Adding citrus brightens everything, making the broth feel lighter and more refreshing.

   • Prep: Dice carrots and parsnips, and slice radishes thinly. For the citrus, use both juice and zest to capture its full aromatic range. A touch of orange peel or a wedge of lemon goes a long way.

3. Leeks and Green Onions

   • These mild, onion-like vegetables provide a savory base, complementing the brightness of the citrus.

   • Prep: Slice thinly and rinse well.

4. Cabbage

   • Cabbage is a cold-weather favorite, and its mild flavor lets the citrus shine without overpowering it.

   • Prep: Slice into thin strips and add towards the end of cooking to retain a bit of texture.

5. Garlic, Herbs, and Citrus Zest

   • Garlic is naturally antiviral, and herbs like thyme, rosemary, and sage add warmth. Zest from lemon, lime, or orange adds a burst of aromatic oils that enhances the broth’s depth.

   • Prep: Mince garlic, chop fresh herbs, and zest a small amount of citrus peel—about 1–2 teaspoons should be plenty.

     
     

Steps to Make Your Healing Late Fall Garden and Citrus Broth

1. Sauté for Depth of Flavor

   • Heat olive oil or butter in a large pot. Sauté garlic, leeks, and green onions until softened. Add citrus zest here to release its aromatic oils, which will infuse the broth.

2. Add Root Vegetables and Greens

   • Stir in the diced carrots, parsnips, radishes, and kale, letting them sauté for a few minutes to build flavor before adding the liquid.

3. Add Liquid, Herbs, and Simmer

   • Pour in water or a light vegetable broth. Add the cabbage strips, herbs (a small bouquet garni is ideal), and bring everything to a gentle simmer. Drop in a wedge of lemon, lime, or a slice of orange for a gentle infusion of citrus flavor or squeeze juice to avoid bitterness from the pith (The pith is the white inner part that is closer to the pulpy interior). Avoid simmering too long with the citrus if you don’t want the broth to become too tangy.

4. Season and Adjust with Citrus Juice

   • After 30–45 minutes of simmering, add salt and pepper to taste. Just before serving, squeeze in a bit of fresh citrus juice (about 1–2 teaspoons) from lemon, lime, or orange to brighten the broth without overwhelming it.

5. Serve Warm with Fresh Herbs

   • Strain out the vegetables if you prefer a clear broth, or enjoy it as a hearty soup. Add fresh parsley or cilantro for garnish and an additional squeeze of citrus if desired.

   
   

*Although not exactly a garden ingredient a small dab of miso at any point in this recipe can also add a deeper flavor (think sky high umami) and perhaps even boost gut microflora that have been suggested & research-demonstrated to bolster some immune functions :)