1) If you can not make pick-ups because of the weather/stuck in snow please email email@example.com and let Justine know what you'd like to do. Your options are to double up next week or collect your share this week at another location. Please see the list on our website of locations you can choose from. PLEASE take note that with this weather things may change at other locations too so keep an eye on facebook and our blog.
2) MONDAY deliveries that did not occur because of storm are NOT happening today, Tuesday. We don't have the capacity to make the shares and get them all delivered today and it seems to me best to carry on with the Tuesday usual plan and make up Monday on Wednesday. We need to sort out details with the locations and confirm that Wednesday will work for them. A confirmed update will come later today. We are sorry for this! We just don't have enough time or hands at the farm right now.
3) TUESDAY deliveries including Seaport (it is opening at 12), The Loop (Mimi is opening this afternoon),The Grainery, Brunswick Street, Edgewood/Hope Church & Fredricks St. We will NOT be making it to MARIPOSA today, we don't have enough time to get there. We are tentatively planning we will delivery to MARIPOSA on Wednesday. This will be confirmed later today.
Monday deliveries happening Wednesday (to be confirmed)
Mariposa deliveries happening Wednesday (to be confirmed)
If you can't get to the delivery because of day change or stormed in please email Justine at firstname.lastname@example.org and let her know if you'd like a double up next week or to collect at another location this week and if you choose another location keep an eye on updates for that location.
This weekend it was 11 am and we needed lunch, plus leftovers for lunch for some of the week. Soup is always a hit with my family so I got what was on hand and started. This simple soup lends itself to many different vegetables. I like it with mushrooms added at the end but we didn't have any this time.
Quick vegetable lentil soup:
I started by chopping up a few leeks and an onion.
That went into a large pot with a few glugs of olive oil and a little butter.
While that was cooking I got the veggies prepped.
I peeled the carrots and turnip then cubed them. I trimmed the brussels sprouts, halved them, then sliced them thinly.
Once the leeks and onions were cooked down, I added the vegetables, as well as one and a half quarts of canned tomatoes (I happen to have TapRoot tomatoes I canned in the summer), and about a quart stock (veggie, chicken, or beef). I also added one of my favorite fast cooking legumes, red lentils.
I find red lentils lend such a nice consistency (and protein) to soup, they break down a bit, but still hold some shape. Plus they cook in 20 or so minutes.
I added some salt and pepper, frozen kale and basil from the freezer, and let it simmer for 20 or so minutes.
We ate the soup with some grated parmesan cheese and miso mixed in at the end.
Gilbert, half asleep from his nap, ate two bowls full.