I started rough-pruning the vineyard in early March. Mainly trying to get long straggly vines out of the trellis, leaving 4-5 nodes (buds) on each spur. The idea is that will enable me to final-prune more quickly when the time comes. The time has come – I usually prune the last week in March and the first week in April.

I love working outdoors and have been taking advantage of the warm weather. Even after working outside all day, I love to come in and cook. My husband doesn’t understand it, but cooking relaxes me. I kept the dinners simple and utilized leftover wild rice for a vegetarian bean soup and a skillet meal.

Vegetarian Bean Soup
1 Tbsp. olive oil
1 onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 can tomato sauce
1 can black beans, drained and rinsed
4 c. beef broth
1 can Ranch-style beans, do not drain
2 cups prepared rice
1/2 c. fresh cilantro, chopped
Salt and pepper, to taste
2 corn tortillas, cut into strips, for garnish
Shredded cheddar cheese for garnish

Sauté onion and green pepper in olive oil until softened. Season with a little salt and pepper. Add garlic and cook for 1 minute. Add tomato sauce, beans and broth. Bring to a boil, reduce heat and simmer for 15 minutes. Stir occasionally to keep beans from burning on the bottom of the pot.

Using a potato masher directly in the pot, mash some of the beans. That will help thicken the soup. Then add rice and cilantro. Cook for 5 more minutes. Taste and adjust seasonings.

Place tortilla strips in the oven and toast for about 8 minutes. Checking halfway and rearranging on the pan so they don’t burn.

Serve the soup garnished with tortilla strips and shredded cheese.

I love using my cast-iron skillet. It browns and sears better than any other pan. The next recipe should be made in a cast-iron skillet for the best results.

Sausage and Vegetable Skillet
1 pkg. cooked smoked sausage
1 Tbsp. olive oil
1 onion, chopped
1 tsp. Creole seasoning
2 cloves garlic, minced
2 c. broccoli florets
2 c. fresh spinach
1 c. marinara sauce or tomato sauce
1 c. chicken broth
3 c. rice
1 c. shredded cheddar cheese
Salt and pepper, to taste

I like to cut the sausage lengthwise and then slice those into half-round, bite-sized pieces. I guess that’s a habit from when the boys were young. Anyway, brown those in a medium-high heated skillet. Remove and reserve the sausage. Add olive oil to the hot pan and sauté the onions. Season with Creole seasoning.

Add minced garlic, broccoli and spinach. Stir until the spinach begins to wilt. Add marinara sauce, chicken broth and rice. Stir until the mixture begins to boil. Then reduce heat to a simmer and cook for about 10 minutes. Taste and add salt and pepper if necessary. Sprinkle cheese over the top and serve in the skillet.

Looking for calf liver recipes:
My husband and I purchased half a bull-calf for processing. When asked by the processor, I said yes to the liver. I was thinking that making a little pâté would be fun. I had no idea how much liver a bull-calf would have – it’s a lot! While I’m not a big fan of liver and onions, I love pâté. What are your favorite calf-liver recipes? Send them to news@rainscountyleader.com. I’d love to try them.