Tag Archives: garlic

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.

September 15, 2010 Dinner

Split Pea soup with smoked sausage and kale.  Chef Toni

September 10, 2010 Dinner

Grilled steak; roasted kuri squash; salad.  Chef Toni

August 26, 2010 Dinner

“Roasted teriyaki chicken THIGHS; roasted SWEET potatoes with ROSEMARY and garlic; salad WITH avocado, sweet green peppers, cucumber & lemon Dijon dressing.  Chef Toni”

August 17, 2010 Dinner

Egg sandwich with sauteed onions, garlic, peppers; cheddar cheese.  Chef Dave

August 14, 2010 Dinner

Farm to Fork dinner at the Carolina Inn, featuring local produce from Eastern Carolina Organics

Reception
Cane Creek Farm prosciutto wrapped watermelon; Mini BLTs with heirloom tomatoes & homemade bacon; Picked NC shrimp with green tomato cocktail sauce; Fried okra with Pimento cheese.
Jeremy Blankenship, Chef de Cuisine

First Course
Roasted red pepper Gazpacho with black garlic slivers and a sorbet trio of watermelon, green tomato & basil.
Jeff Gompers, Executive Sous Chef

Second Course
Warm goat cheese & new potato tartlet with heirloom tomato, fennel confit, crispy squash blossom with sweet basil dressing.
Chef Todd Dumke, E.C.O

Entree
Grilled Cane Creek Farms beef strip loin; eggplant caponata; fingerling potatoes; green beans; chard, orange pepper broth & red beet syrup. (secret ingredient: bacon fat)
Jimmy Reale, Executive Chef

Dessert
Vanilla Panna Cotta with summer berry compote and blueberries.
Suzanne Menius, Pastry Chef

August 2, 2010 Dinner

Egg burrito with garlic, onion, pepper and tomato.  Chef Dave