Tag Archives: bread

April 2012

Lately I’ve been enjoying a delicious variety of soups thanks to the wonderfully talented Tova and her novel business idea, Short Winter Soups.   Part CSA, part Soup on Wheels, this soupscription proves once again why this area of NC rocks so hard.

Last Week’s Soup: carrot and green garlic

From Tova:
Today’s soup is carrot & green garlic.  This bright orange, pureed soup is loaded with carrots and seasoned with a trio of spices– curry, fennel seed, and rosemary.  These carrots are the last of the overwintered ones, those planted in the fall and harvested in the late winter.   The next time carrots will be available will be with the spring harvest along with beets, turnips, and radishes.

We’re starting to see more spring produce at the market and green garlic is one of those vegetables that gives us a preview of the summer.  Harvested when the foliage is still green and the cloves haven’t developed, green garlic looks a bit like a leek and the flavor is more mild than regular garlic.  This green garlic, which I bought from local farmer (and subscriber) Cathy Jones was quite juicy and a bit sweet.  The white part was sliced and sauteed with the onions, the greens (which are tougher), were steeped in water to create the broth for the soup.

One-eighth of the total vegetable mass in the soup is sweet potatoes, which were added for a boost of creaminess.  The result is a complex and slightly spicy soup, full of the essential sweet carrot flavor and mild garlic married with the spice of curry, the fruitiness of fennel seed, and the familiarity of rosemary.   This soup is lovely with a dollop of yogurt mixed with a drop of honey.

Here’s where the produce is from:
green garlic – Cathy Jones, Perrywinkle Farm (White Cross)
carrots – David Heeks, Heeks Farm (Rougemont)
sweet potatoes – Stanley Hughes, Pine Knot Farm ( Hurdle Mills)

Today’s bread is slightly different.  Rob, the baker of Chicken Bridge, called me yesterday evening very sick.  Like me and my business, he is essentially a one man show with no hired help.  Because of this, he was unable to bake bread for us today.  Both Rob and I am very sorry about this!

Therefore, today’s bread is a variety of loaves from Weaver Street Market including sourdough, multigrain, and seeded/plain/tart cherry ciabatta.  We are planning on something special for next Tuesday!  However, because I promised weekly Chicken Bridge Bakery wood fired bread, if you not satisfied with today’s loaf, I’ll send a second loaf of his bread next week.

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April 16, 2010 Dinner

Turkey burger with sauteed apples and veggies.  Chef Toni

December 25, 2009 Dinner

Roasted turkey with homemade gravy, cranberry sauce, wild rice, sauteed green beens, stuffing, salad.  Chefs Chris, Toni, Suzi, Anna.

December 9, 2009 Dinner

Salad, new potatoes.  UNC-TV Winterfest

November 18, 2009 Dinner

cheese tortellini; salad; bread.  Catered by the NC Rising event in Grenville, NC

November 7, 2009 Dinner

11-7-09

Seafood chowder with cod, shrimp, and tilapia, potatoes and assorted veggies and herbs; olive bread; mixed greens salad with toasted pine nuts, cranberries and feta cheese.  Chefs Becca and Joel

November 4, 2009 Dinner

11-4-09

Salad; mashed potatoes; bread.  NC Rising shoot, Hickory, NC