What a week! Cold & windy weather, snowy weather, rainy weather and now refreshing spring weather! Dinner with friends, dinner with husband, visiting TONS of baby cashmere goats, visiting family, and visiting my sister’s “farm”…grown up goats, chickens, chicks & baby turkeys. First salad from my garden last night. Spring in New England is always an adventure.
The soups for the first week of May are….
Wild Mushroom Barley…Ingredients: Olive oil, mixed variety of mushrooms, white wine, veggie stock, onion, celery, carrots, dried thyme, bay leaves, kosher salt, black pepper, barley, garlic, fresh parsley & a dash of balsamic vinegar. Vegetarian & Vegan, 13. per quart served with bread.
Italian Wedding Soup…one of my favorites due to the combination of spinach & meatballs. YUM. Ingredients: onions, celery, garlic, carrots, chicken stock, Meatballs (ground turkey, Parmesan cheese, eggs, bread crumbs, garlic, parsley), fresh spinach, baby pasta & fresh basil. Garnished w. parm cheese. 13. per quart, served with bread.
The sweet treat this week is a special request from my oldest daughter, Lemon Bars. 1.50 per bar.
Beets Cooking 
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