Flooded and slug eaten

If you live in the northwest, this might be what your Italienischer lettuce is looking like......

Marigold Aurore

This is a good recipe for those colder days. We actually made this some weeks ago, when the garden wasn't so soggy, but I'm only getting around to posting it now. This is the kind of recipe that fills you up quick, as it's somewhat rich.

1 1/2 cups soymilk
1 large onion, chopped coarsely
2 large carrots, quartered
15 marigolds, petals removed
1 bay leaf
2 T flour
6-8 T margarine
1/2 cup soy cheese (mozzarella or monterey jack work best)
salt and pepper to taste
a pinch of parsley
pasta

Put the soymilk, onion, carrots, marigold petals, and bay leaf in a small saucepot. Simmer for about 10 minutes, or until the carrot and onion are tender. Take the bay leaf out, and put the rest of the ingredients in a blender. Be warned that putting hot items in the blender creates a lot of pressure and the top will explode off and all the contents will erupt out and onto your walls.....so it's best to leave a little air space by holding the lid a little ajar while you blend everything together. puree the ingredients, then set them aside.
The next part is making a roux for the sauce. This was the first time I really made a roux, so I'm not really sure if the measurements are correct. If it starts getting too thick, add a little bit more margarine or even some soymilk. Melt the margarine in a pan, then add the flour. Cook for a couple of minutes, stirring constantly, until it's somewhat smooth. Add the pureed contents, soy cheese, salt and pepper, and parsley. Simmer gently for a few minutes until you've managed to make the cheese look like it has melted into the sauce (even 'melting' soy cheese doesn't ever seem to melt all the way....), then serve over pasta.