Tag Archives: Easton Farmers’ Market

Market Vegetable Soup

This vegetable soup is also known as clean out the fridge soup. Every week, we go to our local farmers’ market and stock up on local produce. Why let any of that produce go to waste??

  

Before any of that produce in the fridge spoils, make soup! Sure, composting is nice and of course good for the environment, but wouldn’t you rather have delicious soup in your belly? For this batch, I literally cleaned out our fridge before shopping day tomorrow. 

Speaking of shopping, every week we go to one of our favorite markets. Either Easton Farmers’ Market (http://eastonfarmersmarket.com) or Emmaus Farmers’ Market (http://emmausmarket.com). If you don’t shop your local farmers’ market you should start! Local produce is better and most importantly, fresher! It hasn’t traveled cross country in the back of a truck. If you are lucky you will even begin to develop a rapport with the vendors like we have. I honestly look forward to grocery shopping. Can you say that?

Now, this more of a suggestion than a recipe. There are no exact amounts and it will change every time you make it. Talk about simple as well!! One tip, once all of the vegetables are in the pot bring it to a boil and then turn all the way down to low and allow it to simmer. The longer it simmers the more the flavors will develop.

For this batch, I started by dicing one large onion and six cloves of garlic. They went into my six quart dutch oven with a few turns of extra virgin olive oil to sauté over medium heat.

I followed with a bunch of carrots, some celery (which admittedly had been in the fridge way too long), several small heads of cauliflower, a few peppers, two different types of mushrooms, four yukon gold potatoes and two large handfuls of swiss chard. This is not necessarily a pretty soup. I just cut everything up and toss it in the pot. The mushrooms and Swiss chard went in last so they won’t overlook.

For the broth I used one quart of home canned tomatoes and four quarts of vegetable stock.  I like to keep the seasoning simple. Allow the taste of all the vegetables to shine. For this batch four bay leaves, salt, pepper and cayenne are all I used.

As a bonus, the house smells delicious!! There is no potpourri that can make a house smell as good a soup simmering slowly on the stove. So next time you think about tossing those vegetables into the compost, or worse, the trash give this soup a try.

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Thanksgiving Preparation at our favorite Farmers’ Market!

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Yesterday was a beautiful day to take in the Easton Farmers’ Market. The peace candle has replaced the statue in the circle and it was a beautiful, although chilly, morning. This was the last open air market day of the season. After a break next weekend, the market will be moving indoors until spring. It was also a great day to start getting ready for Thanksgiving.

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First stop? Our favorite breakfast place-Quadrant Book Mart and Coffee House. Before shopping for Thanksgiving inspiration some nourishment was definitely in order. Nothing is worse than food shopping on an empty stomach, right?

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This is, by far, the best cup of coffee Easton has to offer. Black pumpkin brûlée for me and decaf with cream and sugar for the hubby.

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I decided on the market omelette, which is almost always my choice. This one featured asparagus, roasted tomatoes, artichokes and goat cheese with a side of multigrain toast. It was an exceptional way to start our adventure.

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We were fortunate to make it out early before the market was super busy. These pictures would have looked very different a few hours later!

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This is always one of my first stops at the market and this week was no exception. Primordia Mushroom Farm always has the freshest and most diverse selection of mushrooms. We decided two pounds of their beautiful trumpet mushrooms will have a place on the menu for Thanksgiving. I plan on roasting them simply in olive oil, salt and pepper to allow their natural flavor shine through. We also left with a pound of shiitakes. Thanksgiving, after all, is not the only meal this week.

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Our next stop was Sholl Orchards, where the first order of business was six gallons of apple cider. Yes, six! Some for the turkey brine and the rest my hubby will be working his home brew magic on. Soon, we will have hard apple cider! We also picked up four quarts of potatoes and some apples. Thanksgiving dinner would not be the same without some vegan mashed potatoes. My sister is vegan, and my son and I avoid dairy, so all of our side dishes are vegan to keep it simple.

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After running the cider and beginning of our bounty to the car, our next stop was to see our favorite baker at Saxman Breads. We left with two loaves of rustic italian bread for stuffing and bread crumbs. I couldn’t resist a loaf of the farm grain as well, since it is my absolute favorite bread. Sorry, you only get to see his back.

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Since cranberry sauce is not my strong point, we decided on some Eat This heirloom cranberry compote. I love their jars and will be serving it as is.

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At Salvaterra Gardens we picked up butternut squash for the vegan butternut squash lasagna and greens-red russian kale, lacinto kale and rainbow swiss chard for vegan creamed greens. This Thanksgiving menu is coming together quite nicely!

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Next, at Blooming Glen Farm, I picked up some beautiful little carrots. These will be roasted whole in a maple glaze.

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After a quick stop at Wegman’s for some grocery staples, nothing picture worthy there, we headed to Koch’s Turkey for the star of the Thanksgiving meal. This year we have decided to stray a little from tradition. We are going to brine and then smoke turkey breasts and thighs instead of doing a whole bird. We picked up five pounds of each and some giblets for gravy.

We spent some time talking with some of the employees and discovered they are certified humane, and the turkeys are fed an all natural diet of non-GMO corn and soy from their own farm as well as other local farms. They are hormone and antibiotic free as well. We are lucky to have this farm close to home so that we can go visit and buy direct. By doing so, we save a ton of money and get the freshest turkey. In the past we always bought from one of their farmers’ market stands. We were very surprised at how large an operation it really is.

Stayed tuned for my Thanksgiving post to see how the menu turns out! We definitely have all the best, freshest, local ingredients we could find. I am thankful to all the local farmers who keep us well fed at Thanksgiving and all throughout the year. We really are fortunate to live in an area where we have these farmers and their crops available to us!

If you have interest in any of the stops we made today, here are website links for those I could find:

Quadrant Book Store and Coffee House-
https://www.facebook.com/QuadrantBookMartCoffeeHouse

Easton Farmer’s Market-
http://eastonfarmersmarket.com

https://www.facebook.com/EastonFarmersMarket

Primordia Mushroom Farm-
https://www.facebook.com/pages/Primordia-Farm/532651676815561

Scholl Orchards-
http://www.schollorchards.com

https://www.facebook.com/schollorchardsPA

Eat This-
https://www.facebook.com/eatthisyum

Salvaterra Gardens-
https://www.facebook.com/salvaterrasgardens1

Blooming Glen Farm-
http://www.bloomingglenfarm.com

Koch’s Turkey-
http://www.kochsturkey.com

Sadly, I could not find a website for Saxman Breads, but find them at Easton, Emmaus and Macungie Farmers’ Markets.

Happy Thanksgiving everyone! I hope you find yourself surrounded by the people, and food, you love!


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