Mexican Pozole

Soup | posted on September 13, 2014

For those of you who do not know, I am half Mexican.  I love this half of my culture.  I treasure my time in Mexico with my family, and love exploring the infinite kingdom of Mexican culinary tradition.  The amazing thing is that there are so many Mexican ingredients at the Greenmarket that I can use to make Mexican food.  These ingredients, along with the change in seasons, have inspired me to make Pozole every Saturday this Fall.  We are getting the majority of our ingredients at the Greenmarket, including the chicken, which comes from Norwich Meadows farm.  Pozole is a hominy soup that can be made in a variety of ways, but usually comes in either a red pork version, or a green chicken version.  My favorite is the green chicken version, which I feel like is literally chicken soup for my soul.  The soup has a poblano, jalapeno, tomatillo, cilantro base, and comes garnished with radishes, onion, Mexican oregano, and lime juice.  I hope you come in and try this delicious soup on Saturday afternoons that will keep you nourished and soothe your soul.


Summer of Gazpacho

Recipes and Fixations, Soup | posted on July 12, 2014

Gazpacho   I am really into gazpacho this summer.  In the past I have had an inconsistent relationship with the cold Spanish soup.  Sometimes I liked it, other times I really did not.  I love how simple and healthy the original version is, but sometimes it is a little too vegetable juice/celery tasting for me.  I also never got so into the green gazpachos with added nuts and grapes.  However, on a recent trip to DC I was very inspired by a hibiscus, ginger, and lemongrass version that I tried at the Georgetown Harbor.  It was different and surprising, but still tasted very much like a gazpacho.  I had never thought to change up a gazpacho so much, which is why I haven’t really tried to make it here at the shop.  But that version inspired me to think outside the box.  We will be doing a few different variations of our own this season, sort of like a Gazpacho Festival!  Starting off, we have a pretty standard gazpacho, but with a touch of hibiscus and lots of herbs (sage, rosemary, mint, oregano, anise hyssop, lovage).  We will also be making a ginger peach version, watermelon, and perhaps something with some Mexican chiles.  Stop in and cool off with this supremely healthy soup  that is surprisingly filling and extra light. Gazpacho2

Sopa Vitamina A

From the Market, Recipes and Fixations, Soup | posted on October 16, 2013

We had been a little bit slow on the Soup du Jours since starting up with soup again this fall.  However, this past week we started with our Sopa Vitamina A, which translates pretty directly to “Vitamin A Soup”.  It has a bunch of orange and red veggies that are rich in Vitamins A and C, including butternut squash, sweet potato, carrots, red bell peppers, and tomatoes.  We also add carrot tops and beet leaves, which are often thrown away, but are incredible sources of vitamins and nutrients.  I personally love the flavor of bitter beet leaves.  My sister was telling me the other day that the bitterness of greens has been/is being cultivated out of vegetables, due to the American preference for sweetness.  This translates to less nutrients, as bitterness is a sign of nutrient density.  I thought of how I have cravings for bitter sometimes, and it always when I am feeling like I haven’t been eating enough vegetables and need to detox.  Anyway, we can count on beet leaves for that extreme bitterness/powerhouse nutrition when all else tastes bland.  By the way, we also include the carrot tops in our carrot top chermoula dressing in the Market Plate.  They are also bitter and nutrient rich, and often thrown away.  To the chermoula we add herbs to soften the bitterness.  Back to the Sopa. . . Sopa Vitamina A can be characterized mainly for its beautiful orange hue, but also for its spiciness.  We have been adding a little habanero pepper to each batch.  There needs to be a whole other blog post about habanero, but I have seen it everywhere this Summer.  So many people had begged me for spicy soup, so I let them have it.  A spicy Sopa Vitamina A (hence the Spanish- its more picante than English!).

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