Asperagus time!

thank you to Sam Peck for taking all these wonderful pics of the soup biz and for making me laugh in the process!

Hey guys! I am happy to say I purchased some beautiful organic fresh asperagus from bounty of the valley farm this weekend to put in our soup! Pairing up with some roasted garlic and fresh fennel bulb, the asperagus will be roasted and added to roasted asperagus and tiny sea shells in fennel garlic broth. Sharing the spotlight with asperagus will be a tasty Split Pea on Monday and tempeh chili on thursday and friday. (the asperagus and tiny sea shells will be running all week).  I look forward to seeing you all and don’t forget your jars!

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