This Week’s Menu

To all our wonderful customers that buy soup every week, we thank you. Thank you for all your support and messages. We love that you love our soups and salads, sauces, and sides. It makes all the time chopping, sauteeing, and stirring enormous pots of broths all worth while.

While we know there’s desire for soup all year round, summer is the only time we have in the Northwest to grow all the foods we use in our soups fall, winter and spring. So we shift from the kitchen to the gardens and take this time to grow as many foods as we can in five months! If you didn’t know this about us, we grow close to 800 pounds of heirloom tomatoes, six varieties of peppers, lots of herbs for our pestos and pistous (basil, mint, tarragon, thyme, chives, oregano), butternut squash, zucchini, and pattypan, pole beans, kales, potatoes (purple, yukon and new red), onions, garlic, leeks, jerusalem artichokes, and more. We also have pears, apples, peaches, plums, berries, and figs.

Please look for posts regarding our seasonal soup launch in October. AND enjoy the summer!!