January 2024 Newsletter 2

This week we are bringing you a sweet ‘n slightly spicy soup recipe from VEG-TABLE Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma. We have plenty of carrots and apples currently available, so it was exciting to find a recipe starring both of these ingredients. Feel free to adjust the recipe to fit your flavor preferences. This recipe makes 4-6 servings.

1. Preheat your oven to 400 degrees F.
2. Peel and chop your carrots into 1/2 inch slices. Peel, core and chop your apple.
3. Combine in a bowl with olive oil, salt, and baking soda.
4. Spread on a baking sheet and roast for about 25 minutes, or until golden brown and tender.
5. Once the carrots and apples have cooled, transfer them to a blender or food processor and add the water/broth/cider, lemon juice, ginger, and harissa paste.
6. Blend. You can either blend until smooth, or pulse to your preferred consistency.
7. Rewarm the soup and garnish with herbs, more ginger, or sunflower seeds. This soup is also good cold.

John-Scott of Clarion Farms (one of our ground beef producers) will be at the Edinboro Market on Sunday, Feb. 18 from 12-2 pm. He’ll be happy to answer any questions about his beef and will have a variety of meat cuts available for purchase.

If you have spare cookbooks, gardening, or other food and agriculture-related books that need a new home, consider donating them to our Little Free Library located near the checkout counter. Thank you!!

As part of our mission to expand access to healthy local foods, we’ve teamed up with the Food Bucks program to offer rewards to our SNAP & EBT customers. Through this program we will match your produce purchase dollar for dollar up to up to $10. This means you can get $20 worth of produce for just $10.