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!
Beets Cooking 