At least one gray whale is back, swimming in the frigid waters off the island. He’s (she’s?) early; I don’t recall ever seeing the gray whales before March, but this is an unusual year, thus far, in many ways.

The first seed catalog of the year has also arrived, not early as seed catalogs go, but early mentally. It hardly seems fair to tempt me with floral displays I’m not likely to see for months, and probably not even then, unless I can somehow convince the deer nothing in our yard is good eats.

I’m not fooled by early whales and seed catalogs, however. I know full well it’s still January because all I hear about these days is the Super Bowl, and if it’s Super Bowl time, it’s still January and I may as well put the seed catalog away for a few weeks.

I’ve admitted many times in this column that I’m football challenged.

I know generally how the game is played, that the team with the most touchdowns wins, and how many men it takes to do it. What I don’t get is why they do it, or why they practically maim each other with butts and poundings when someone does what he’s well paid to do. But as I said, I’m out of it as far as football. With one exception, that is; I love the football game parties, especially the Super Bowl.

Does anyone watch football sans food? I don’t think so. Informal food, finger food, buffet-style food, nothing formal or fancy, just something easy to eat whenever the watchers feel like having a bite that won’t take them away from the game.

It’s my favorite sort of food, and I can happily put up with four quarters of testosterone-laden antics if the grazing is good. Since I don’t give a hoot who’s ahead or behind, it’s actually a relaxing way to spend an afternoon or evening.

My favorite sport happens to be tennis, which most of my friends and family find boring at best, and liken it to watching paint peel at worst. Boring, boring, boring.

I don’t agree, of course, but there is, in fact, one major drawback to being a tennis fanatic. For whatever reason, no one throws tennis parties.

RECIPES

Since the column about soup a few weeks ago, I’ve had several requests for more soup recipes. Soup is great for a Super Bowl party; it can be kept warm in a crock pot and game watchers can ladle themselves out a cup of soup whenever the mood strikes.

So, here are some Souperbowl suggestions, the first one a hearty, healthy super bowl on a football afternoon, or any time, for that matter. Make this a day ahead (keep chilled until ready to reheat) and put it in a crockpot to heat for serving.

ROASTED VEGETABLE, KALE AND BEAN SOUP

6 carrots, peeled, quartered lengthwise

4 tomatoes, quartered

2 onions, cut into

16 wedges

1 small butternut squash, peeled, seeded and cut lengthwise into ½-inch thick wedges

8-10 garlic cloves, unpeeled

2 T. olive oil

12 cups vegetable broth

6 cups finely chopped kale (or use greens of choice;

I like mustard greens for a bit of kick)

4-5 fresh thyme sprigs

2 bay leaves

2 cans (15 oz.) Great Northern beans, drained

Spray a rimmed baking sheet (two, if necessary) with vegetable oil spray. Arrange carrots, tomatoes, onions, squash and garlic on sheet. Drizzle with the olive oil. Sprinkle with salt and pepper to taste and toss to coat. Bake in a preheated 400-degree oven until vegetables are brown and tender, stirring occasionally, about 45 min.

Transfer carrots and squash to a work surface and cut into ½-inch pieces; set aside. Peel garlic, place in food processor. Add tomatoes and onion; purée until almost smooth. Pour ½ cup broth onto the baking sheet(s) and scrape up any browned bits. Transfer broth and vegetable purée to a large pot. Add all but ½ cup broth, kale, thyme and bay leaf to pot. Bring to a boil, reduce heat and simmer, uncovered, until kale is tender, about 30 min.

Add beans, reserved carrots and squash to soup. Simmer 8-10 min. to blend flavors and add more broth to thin the soup if desired. Season to taste with salt and pepper. Discard thyme sprigs and bay leaves. Transfer to a crock pot to keep warm. Serves about 12, depending upon serving size. Cut recipe in half for fewer people.

Soothing and simple, tomato soup is almost everyone’s soup of childhood. This one is full of surprises.

TOMATO PASTA SOUP

10 cups vegetable broth

2 russet potatoes, peeled and diced

3/4 cup chopped green onions

1/3 cup chopped fresh parsley or cilantro

6 garlic cloves, chopped (I use about 8)

2 t. dried thyme

1 1/2 t. dried sage

3-4 cups spicy vegetable juice

2 cups small dried pasta (elbow macaroni, orzo, pasta stars or alphabet, whatever suits you)

Grated cheddar or Parmesan cheese, for garnish

Combine the broth, potato, 1/2 cup of the green onion, parsley, garlic, thyme and sage in a large Dutch oven. Simmer over med. heat until potato is tender (if you’re going to be keeping this in a crockpot for some time, the potato should be al dente). Add vegetable juice and pasta; simmer until pasta is al dente (unless you’re serving this right away, then let it get done), stirring occasionally. Season to taste with salt and freshly ground black pepper. Transfer to crockpot to keep warm; serve remaining green onion and cheese in bowls next to the soup pot so guests can garnish or not, as desired. Serves 8-10, depending on serving size.

I find it interesting that there are relatively few good recipes for carrot soup, perhaps because it sounds dull and uninteresting. This soup is far from that; and healthy as well, full of beta carotene.

NOT SO DULL CARROT SOUP

2 T. butter

1 onion, chopped

2-3 cups peeled butternut squash, cut into 1/2-inch pieces

1 lb. carrots, peeled and sliced

1 t. caraway seeds

1 t. ground cumin

1/2 t. ground ginger

4-5 cups chicken broth or vegetable broth

3 cloves garlic, peeled

1/4 cup (or more) half and half

Yogurt, for garnish (I use Greek yogurt, my favorite)

Melt the butter in a Dutch oven over med. heat. Add onion, saute 2 min. Add squash and carrots, saute 8 min. Mix in caraway, cumin and ginger. Add broth and garlic, bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 45 min. Allow to cool for a few min., then puree soup in batches in a blender or food processor. Return to saucepan, mix in 1/4 cup half and half; heat through. Season to taste with salt and pepper. Thin soup with additional half and half, if desired. If you’re making this a day ahead, cover and chill. When ready to serve, put in crockpot or saucepan to reheat just to a simmer. Serve with yogurt available on side for garnish, as desired. Serves 6-8, depending on serving size; is easily doubled.

Sweet Potato Muffins would go well with any of these soups; if you’d like the recipe, e-mail me or the Record office and I’ll see that you get it.