October Farmers’ Market Schedule

Hi Everyone!  I will be making my rounds at the farmers’ markets again this month – preparing recipes using food from the local vendors at the markets.  You can try a free sample of the food, grab a copy of the recipe, and shop for fresh ingredients.  If you live in the Lehigh Valley area, come on out and say “Hi!” and support our local farmers!

 

Here is my October schedule:

 

Also new this month…we finally have a Facebook page!  As Joe puts it, “Watch out…LFS is storming into the 21st century!”  Check it out and “like” our new page!

 

Here is a sneak peek at one of the delicious fall recipes that I will be making at the markets this month – Curried Carrot Soup.  This is my favorite time of year for seasonal cooking and eating (and drinking…hello ‘pumpkin spice’ anything!  Case in point below…). 

 

pumpkin coffee stout...mmm...I love fall flavors!

 

You can find all of my recipes in the Fall section of our new Farmers’ Market page of the website.  Hope to see you at the market!

 

Curried Carrot Soup
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Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 2 tablespoons butter
  3. 1 medium onion, chopped
  4. 1 ½ pounds carrots, peeled and cut into 1-inch pieces
  5. 6 cups chicken stock
  6. 1 ½ tablespoons curry powder
  7. ¼ teaspoon ground cayenne pepper
  8. 1 teaspoon coarse salt
  9. 1 cup sour cream or plain yogurt
  10. ¼ cup fresh chives, chopped
Instructions
  1. Heat olive oil and butter in a large pot over medium-high heat. Sauté onions and carrots for 5 minutes. Add 4 cups of the chicken stock, the curry, cayenne, and salt. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
  2. Using an immersion blender, blend soup in pot until smooth and carrots are fully pureed. If the soup is too thick, add remaining chicken stock to achieve desired consistency.
  3. For garnish, place sour cream or yogurt in a small plastic bag and cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squeeze thin swirls of sour cream or yogurt on top of the soup. Sprinkle chopped chives on top and serve. Enjoy!
Notes
  1. Makes: 6-8 servings
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