Beets Cooking

Wow was it hot!  So hot that I have not even been able to think about soup until this morning.  After Burlington’s first official heat wave of the summer it was wonderful to wake up this morning to a nice cool, dry breeze.  As the week goes on it looks to be getting warmer…in order to stay in synch with the weather I am going to be offering one soup this week that can be eaten warm or chilled (the recipe actually states chilled but I often eat it hot and love it both ways) a side salad and a sweet treat.  The earlier you can get your orders in the better…I will be ordering directly from a farm this week!

Soup: Chilled Curried Carrot Soup (also delish heated) Ingredients: Local Carrots (arthusea farm), canola oil, local onions, shallots, local garlic, ginger, jalapeno, coriander, curry powder, veggie stock, coconut milk, fresh lime juice, salt & pepper.  Garnished w. Toasted pepitas & local cilantro.  This is a veggie soup that kids usually enjoy!

Vegan, vegetarian & gluten-free  13. per quart served w. bread

Salad: Syrian Beet Salad…Ingredients…local beets, chives, cilantro, garlic, cumin, lemon juice, olive oil, salt & pepper

4.5o for a two person serving

Sweet Treat: Cowboy Cookies…The quintessentail oatmeal cookie loaded w. chocolate chips & raisins.  1.50 per  cookie.

If you have any containers and are able to drop them off prior to Thursday that would be great!

After a beautiful week off that featured lots of swimming, biking, gardening, reading and playing with my children I am back in action!  I will be off again next week so this will be your last chance for soup & a sweet until the last Thursday in July.  After that I will be offering soups & a sweet every Thursday until Mid-August…after that I will be taking a hiatus until right after labor day. 

Starting the last week of July I will be offering Monday meals.  If you are interested in getting on this email list just let me know.  I also offer gift certificates for either soup or meals…a great gift for new families, new home-owners/renters etc.  Who doesn’t love having fresh, home-made food delivered to them!

Now for the Soups!

Mexican Chicken Pozole Verde: This soup has been offered yet never made due to a sick child at the end of May!  A variation of the traditional hominy based Mexican stew that derives much of its flavor from tomatillos, cilantro & fresh chilies.  This soup has a kick  but a mild one! Ingredients: chicken stock, water, antibiotic free chicken breasts, water, tomatillos, onions, poblanos, jalapeno, garlic, cilantro, oregano, celery, corn, hominy & cumin.  Garnished w. tortilla chips, cilantro, lime, sour cream & scallions.

Gluten Free (sans tortilla chips) 13. per quart, Dairy Free (sans sour cream) Served w. bread

Spinach & Zucchini Bisque w. Roasted Leeks…This soup has been featured before and was one of the more popular vegetarians offerings!  Maybe eaten heated or chilled.  Ingredients: leeks, olive oil, garlic, onion, celery, fennel, zucchini, yukon gold potatoes, veggie stock, nutmeg, spinach, Optional local whole milk, salt and pepper.

Gluten Free, Vegetarian & Vegan if Specified 13. per quart served w. bread.

Sweet Treat: Berry Butter Milk Cake made with fresh local blueberries, YUM! 2. per slice

I will be off this coming week…but back in action the week of 7.11…soups and sweets for that week will be posted on Friday July 8th.  I would love any recent feedback, requests (for cold or hot soups) etc.