When the Season gets fully under way, the Farmers Market is really just a fun activity and way to supplement our shares while supporting the community, but for this short window, we actually buy groceries there. Today we got our bread, veggies, rhubarb, shitake mushrooms, and fish. Mozart did not want to leave, of course, and on the way out cited the the lack of soup as the reason for not leaving. TW suggested I make some for lunch and so I set to work on arrival home.
As I hadn't had this plan while shopping, and we've got quite a few staples missing, I was unsure I could accomplish the task, but anyone can make soup with whatever's in the house, right?? With the mushrooms and bok choy, I new I was going the Asian route, so started pulling things from the cupboard. I had very little miso left, but did find two kinds of seaweed, a very small onion with green shoots growing from it, garlic, and a packet of organic ramen. Adding the rest of the miso, the flavor pack from the ramen, and the stems of the shitake (while tough, they are said to be very flavorful), I put a couple quarts of water to boil. I sauteed the onion, seaweed, sesame seeds and garlic for a bit to bring out the flavor and added to the pot. I let this simmer for a bit, then added 5 leaves chopped bok choy, more sliced shitake, the green onions, and the ramen noodles, then a splash of soy sauce. Using the same pan as the sautee, I added more olive oil, and put on the fresh Atlantic Cod we got today (caught last night at 9pm) from Cape Cod Fish Share (which we'll be getting a boat load of fish from starting next week), with more sliced shitake and some sea salt. The fish simply flaked apart as it finished. All of this was served with spelt bread from a El Jardin Bakery.
And can I say that I just love having a locally sourced meal! Excluding the seaweed, ramen and salt, everything was made, grown, or harvested locally. And the fish: best cod I've ever had!
Mozart wasn't a fan of the fish (more for us), but he did have two bowls of soup.
And just so you know, soup with a straw is the best way to go for all the little people in your life. We tried it with a spoon, but after two spoonfuls on his front, this mama got smart to the straw option.
I've cleaned out the fridge and gotten rid of all expired or questionable items in preparation for next week when the Riverland Farm veggie CSA starts. The top shelf is for all very good for you, eat-as-much-as-you-want foods. I've got the washed grapes up there, peeled carrots, pickles, dilly beans, and salad fixings all up top and at eye level. Next shelf is for mostly good-for-you snacks, and for meals on the run. Bottom shelf is for beverages (juice/milk) and meal prepping (meats, cooked grains, etc). Door is for flavor enhancers, and the crispers are for the inevitable overabundance of veggies that we'll get. I'm hoping that by prepping the much of the veggies when they come in and put them at eye level that we'll eat more, waste less. TW also ordered me a canning set-up today, so apparently, I need to learn how to can without the step-by-step guidance of Mme. Child!
The soup sounds delicious, and the fish share program is cool-they deliver to my farmer's market!
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