SOUP SEASON IS JUST AROUND THE CORNER

August was a crazy busy month! Lots of events, guests from out of town, a few quick trips to Walla Walla wine country, Pacific City and Eugene ~ and harvesting foods from our gardens. So I’m very behind in updating this page and letting you know what’s happening.

The craziness notch is up a bit as we hit high temps in September and our gardens fell in love with the heat. Our heirloom tomatoes exploded ~ weighting down the vines with their gorgeous plumpness. AND the smaller varieties clustered together and ripened literally overnight. All of this rapid growth requires harvesting every day. I’m doing my best to keep up, but this last weekend of celebrating another trip year around the sun, kind of put things on hold so the rush is on to get this plump juicy fruit into our favorite recipes. Not to mention the cucumbers, poblanos, jalapeños, Serranos and bell peppers, basil bushes, yellow squash and now zucchini that grows like a foot every hour! I’ve had to get creative again and think of ways to utilize that vegetable. You can only eat so many zucchini breads. 

It doesn’t seem possible, but soup season really is just around the corner. Like just a few weeks away! If we have time in our busy schedule, we may have a pop-up menu or two, so please keep your eyes open for a menu in your inbox. October is our true start time. We typically get started the first or second week of the month, depending on how much more harvesting is required. Whenever that week hits and we can get started cooking again, we know our line-up for the first month. AND we’re excited to know that most of the soups we’ll be offering will highlight dozens of ingredients from our gardens, such as corn, potatoes, beans, 5 varieties of peppers, kale, chard, cabbage, broccoli, lots of gorgeous herbs that have been preserved as pestos, pistou and butters to enhance our soups and of course 8 different varieties of tomatoes. Our “garden gold.” This next couple of weeks we’ll definitely add to the 350 or so pounds of tomatoes we’ve harvested so far. 

September is one of the most amazing times of year in Oregon, so we hope you get out and enjoy it as much as you can. We’ll keep you posted on our progress and any pop-up menus in the month that we can possibly squeeze in. Cheers to summer!!

EAT SOUP!

GROW FOOD!!

GET YOUR FACE IN THE SUN!!

CELEBRATE SUMMER!!!

ENJOY A MEAL WITH SOMEONE THAT MAKES YOU SMILE!!

If you’re able, please do what you can for someone in need. Thank you.

Soups & Entrées ~

We’re still in harvesting mode, but we’re hoping to have a pop-up menu or two if time allows!

Sipping Broths

Please look for sipping broths in the weeks to come. We should have them featured in a pop-up menu or two. Thank you! Our broths are simmered for 48-72 hours with organic vegetables and aromatics. Studies show that the benefits of slow cooking bones are extensive and proven to offer a gamut of benefits that contribute to gut repair, boosting immune function, arthritis, osteoporosis, digestion, reducing high cholesterol, eliminating acid reflux, detoxification, reduction of inflammation, strengthening nails and hair, improving skin appearance and so much more. And while most people report a great boost in energy that could easily replace your daily java, additional benefits lie in the glycine extracted. Glycine is an inhibitory neurotransmitter, which means the broths can greatly help with relaxation and actually help improve sleep.