Here's a yummy, chucky vegetable chowder that uses a variety of fresh vegetables available from the garden in summer or stored for winter use, and goat's milk. Serve with a salad and fresh-baked bread, and enjoy! Takes about 1 hour to prepare. Makes 6-8 servings.

Saute assorted vegetables in 1/4 cup of butter (I add vegetables to the saute pan in this order):

1 medium onion, chopped
1-2 garlic cloves, chopped
1 stalk celery, chopped
1 medium potato (and/or turnip), sliced thinly
1 carrot, sliced thinly
2 cups thinly sliced broccoli stems (peeled) and flowerets
1/2 lb fresh mushrooms, sliced
1 cup fresh or frozen (not canned) peas
1 cup fresh or frozen corn
Herbs to taste (I like the combo of tarragon and basil)
Salt and pepper to taste

Cook until tender and transfer to top of double-boiler kettle. Add 1 quart plus 4 ozs goat's milk (or cream for a richer bisque), warmed. Add 2 Tbs tamari (soy sauce) or to taste. Optional: add one fresh, chopped tomato. Heat gently until flavors blend (don't let milk curdle), about 20+ minutes. (You can make it to this point the day before.) Puree 4 to 6 cups (or more to liking) of the vegetable chunks, returning puree to the pan. Warm enough to serve. Optional garnishes: freshly-chopped parsley, scallions, and/or goat cheese.

Carroll Curtis
Pampatike Organic Farm
http://www.pampatike.com/