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Just showing off some examples of how beautiful our coffee looks in an Eve Christa mug...come and sit with us or show off your fave To-Go-Mug and save a dollar every time!!
We have been coming in strong with all the soups and it being the
start of soup season and all but it is!!! We are excited, can you tell?
This one is one that you can adjust for the season and is going to get
you all the way through to Spring. Is it Autumn? Add squash. Is it
Winter? Add some Kale. Is it Nantucket's Prolonged Winter aka Feb-June?
Add microgreens and some roasted beet. Here is the link to the original recipe.
Below is the ingredient list with our Pip tweaks noted:
What you’ll need:
* Butter (Cowbella!!)
*
Shallot
* Garlic
* Baby Bella Mushrooms
* Beef Broth
(ask about us our beef broth ingredients)
* White Wine (so many
choices...)
* Worcestershire Sauce (sub a Moromi Sauce for a
mysterious umami kick)
* Spices- Salt, pepper, dried dill, paprika,
and dried thyme
* Pearl Couscous (how about Maine Grains Farro!)
*
Half and Half (we've got your cream and your milk)
* Sour cream
(hello Sidehill Sour Cream)
* Crusty Bread (Pink Salt Sourdough for
the win)
Round the Bend Farm is an amazing place if you ever get a chance to make it over for one of their events or Open Farm Days in Dartmouth, MA. They are a working farm, an education farm that focuses on regenerative agriculture and supporting Agripreneurs, nature and community. There is a lot going on and so much to learn. One of my favorite pieces is the composting piece - they work with a local café, Davoll's, to collect food scraps for the pigs and chickens as well as working with Moby Dick Brewery in New Bedford to collect the spent grains from brewing as a feed for the pigs. That kind of circular thinking and resource sharing makes my heart flutter.
