Soup season has arrived! We love soups because they keep us warm during chilly Fall and Winter nights. Also, they are super fun to make and can be customized easily—not to mention, they make the entire house smell amazing!
It was a crisp spring morning as my mother and I crept quietly out of our Paris apartment, as my father slept soundly from an exhausting day at Versailles the day before. We chatted animatedly as we crossed La Tour Eiffel, which glistened in the early morning sun.
This week’s share featured some classic fall fruits and vegetables: Purple-Top Turnips, Baby Red Russian Kale, Peter Wilcox Potatoes, Bolero Carrots, Shallots, Apples, Delicata Squash, and Sage. This week’s surprise was a mini-whisk.
Here in Northern New England people refer to my neighborhood as “the great outdoors”. When doing stuff like lighting barbecues, or going out on a hike out in the big scary wilderness battling bears, our bellies get extra demanding for a good snack every once in a while. Well, what do you think us hearty types eat … boiled snake eyes? (Which don’t actually taste that bad, but that’s another story).
Before we had refrigerators, people had to figure out ways they could store vegetables so they last longer. People learned that pickling (and making jams) were ways they could keep and eat their vegetables in the winter, when many fresh produce weren’t available.