September was a whoosh!!! It felt great to wake up on October 1st with what felt like the first winds of fall blowing through the windows. The first week of October is Eat Local week in Vermont. I try to use as many local ingredients as possible…bread is always local, carrots, onions, garlic etc. This week, for those of you that are trying to go ALL LOCAL, the vegetarian soup will be made from ALL LOCAL ingredients. Happy October!!!!
Eastern European Vegetable Stew…A stew chock full of sweet root veggies! It is hearty, healthy, pretty and delish!!! Ingredients: olive oil, onions, garlic, potatoes, carrots, parsnips, turnips, beets, bay leaves, fresh thyme, fresh dill, cider vinegar, swiss chard, kosher salt & pepper. Garnished w. yogurt and chopped dill & served w. bread. Gluten-Free, Vegetarian & Vegan minus yogurt
13. per quart
Tomato & Meatball Soup…This is one of my FAVE soups & is a meal in itself. If you like spaghetti & meatballs then you will LOVE this!! A favorite with kids. Ingredients….Meatballs made with Shadybrook Farms ground turkey (ground turkey, bread crumbs, parm cheese, basil, oregano, s&p), olive oil, onions, carrots, garlic, celery, chicken stock, diced tomatoes and baby pasta. If you prefer no dairy let me know and I can omit the parm. from your meatballs! Garnished w. parm & served w. bread.
13. per quart
Sweet Treat: Chocolate Sandwich Cookies…Chocolate ganache sandwiched between chocolate icebox cookies.
1.50 per cookie
Beets Cooking 
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