Win ter


Foraged Chantrelles in coconut oil and cumin

It’s a produce battle between the chefs who source locally from our farmers right now! I nearly had an eye scratched out trying to get celery on Thursday (ok, I’m exaggerating, we’re all buds)  Our typically abundant options are definitely deminished by the season which means that we are actually having a winter, which is most awesome. It’s the “time to get creative” time of year and I look forward to the challenge. Be warned, however, it’s a little hard to predict what will be available so don’t be suprised if there is a different soup at market than what is on the blog. Sometimes, I have to improvise to keep it local 🙂

Here’s what you will find at the soup booth this week :
Monday in Baywood, Thursday in Morro Bay, and Friday in Cambria
1 : winter minestrone gnocchi
2. Yellow split pea with thyme and butternut

I look forward to seeing you guys and don’t forget your jars!


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