The Podcast

 Jessie is adding a Podcast as another way to stay updated on stories from the ranch. Jessie reflects each week on rural living, its characters, heartbreaks, triumphs, absurdity and what it means to live and love in the middle of nowhere, which to Jessie and her cast of characters, is the middle of everything. In addition to reading her column, expect special guests, music, and conversation to go along with each story.

Listen on Spotify, Apple Podcasts, or the link below.

It's Tomato Season and I'm Coming For You Meanwhile, back at the ranch…

If you're not hungry, you will be after this episode, because it's all about food! Soup season is synonymous with tomato season and this week the couple talks about the tomato soup recipe Chad made up when they first moved back to the ranch, which leads to all sorts of talk about cream and butter and the different styles of cooking the two grew up with. Plus, learn about why you'll never eat pork chops and mashed potatoes without creamed peas again and why Chad can't be trusted with a cooler. Enjoy the soup recipe below or find a video version on the Instagram feed at instagram.com/jessieveeder, online at veederranch.com or in Jessie's book, "Coming Home."  Plus, Jessie  reads this week's column. Read it yourself  in Forum  Communication's newspapers across the region or on her website at http://www.veederranch.com Cowboy’s Garden Tomato Soup Ingredients ¼ cup water or chicken stock. Add more depending on how thick you like your soup 3 cups fresh tomatoes, diced 1 cup (about 3 medium carrots) diced ¼ of a large purple onion, diced 2 cloves fresh garlic, minced 1 12-ounce can tomato sauce 1 stick butter 1 bay leaf 1 teaspoon celery seed 1 teaspoon dill weed 1 tablespoon chopped fresh basil 1 tablespoon chopped cilantro ½ teaspoon rosemary 1 teaspoon chopped chives Ground black pepper, to taste 4 chicken bouillon cubes 1½ cups heavy whipping cream (room temperature) Directions In a large soup pot add the diced tomatoes, carrots, onion and garlic to ¼ cup water and simmer on low for about 5 to 7 minutes or until the tomatoes start to gently boil. Stir in the tomato sauce, butter, seasonings and bouillon cubes and simmer the soup on low, allowing the onions and carrots to cook, about 30 minutes. Once the vegetables are cooked through, slowly stir in the heavy whipping cream and say “M’m! M’m! Good!” while Campbell sobs silently to himself. Heat (don’t boil) for a few minutes, serve it up and have yourself a happy and well-fed fall. Find Jessie's books and music at http://www.jessieveedermusic.com Share, subscribe and share your stories by emailing jessieveedermusic@gmail.com — Support this podcast: https://anchor.fm/veederranch/support
  1. It's Tomato Season and I'm Coming For You
  2. The yard light's back on
  3. Welcome to the season change
  4. Cheers to Middle Age
  5. Summer, don't leave me

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