Here we go again, gearing up for another educational and delicious dinner here at the hive. Our sold out soup social is this Friday night and we have chosen nine exciting soups to prepare for our guests.
*Roasted Garlic and Potato
*Borscht with a Lemon Sour Cream (from our one and only lemon that is from the cafe)
*Chili with beef and beans
*Smoky Cream of Corn Chowder with Bacon and Chicken
*Puree of Rutabaga
*Apple and Kohlrabi
*Rich Broth of Fall Mushrooms with Julienne Winter Vegetables
*Cream of Winter Squash
*Spicy Pork and Tomatillo Stew with Heirloom Christmas Limas
These soups are all made with our own homemade stocks, with all local meats, raised at farms that have been researched and we know that they are responsibly raising their animals while caring for the land they are farming, many stored foods, such as the tomatillos that we froze, the beets from my root cellar, the beans that we dried, herbs that we dried, brassicas that we left in the field and harvested this week, mushrooms that we foraged and dried, grains that we mill and for goodness sake, we grew our own lemon. We will be serving up salad that is grown in Highland in the greenhouses of Sorbello Farms, with our own apple cider vinaigrette, and bread, bread and more bread. Many of the folks attending will be taking a few minutes to speak about their food storage practices, including drying, freezing, fermenting, root cellaring, and many more tricks of the trade in food storage. If anyone is interested in having other food preservation education, I would love for you to let me know, as demand creates supply, and we could find exciting new storage options together. As you can now see, I am a giant food preservation dork.
