(Soup Tôt Faite)
Recipe adapted by Shawnie Kelley Foy from cooking classes in Nice, France
We wanted to share with you this recipe we recently made for our French Country Brunch class at The Seasoned Farmhouse. The simplicity of this potato and leek soup results from finely cut and briefly boiled vegetables. It can be served either hot or chilled.
1-½ pounds potatoes, chopped into relatively equal size
6 cups of water
1 pound of leeks, including the tender green parts, thinly sliced
2-3 tablespoons olive oil
Salt, for boiling water and to taste
Ground black pepper for garnish
1. Peel the potatoes, cut in half lengthwise and then again into three or four halves to similar size.
2. Thinly cut the leeks crosswise into rounds and separate into a bowl filled with cold water. Then use your hands to dislodge any dirt or sand, and scoop the leeks into a new bowl with a slotted spoon once they are clean.
3. In a pot over high heat, combine the salted water, potatoes and leeks.
4. Bring to a rapid boil until the potatoes are easily pricked with a fork, about 20 minutes. Blend with an immersion blender or in a blender. Taste and season.
5. Serve soup immediately or chill until ready to serve.
6. Place soup servings in individual bowls and top with a drizzle of olive oil and bread crisp.
We want to congratulate Carson and Dawn Combs of Mockingbird Meadows, who have been named a 2013 Homesteader of the Year by Mother Earth News. One of six award winners from across the country, the Combs have been recognized for their progressive approach to health and healing practices as well as the intense focus they have on improving the wellbeing of our community.
For the Combs, homesteading is about health and medicine in addition to food. "Homesteading for us is intimately tied up with the practice of biodynamics," says Dawn. "A closed-loop farm that is self-sufficient and entirely sustainable meets the needs of all who live there from the soil to the animals to the pollinators and the humans as well."
Sustainable beekeeping is the foundation of the Combs' work—they take care to keep their bees happy and healthy in an attempt to produce the best honey products possible. They then combine the honey with various herbs in spreads and infusions designed to alleviate allergies and many other health ailments.
The Combs work toward a new system where everyone has the knowledge and resources to take care of their family's health through workshops, consulting, farm dinners, medicinal products and a unique Medicinal Herb CSA.
Most of us have heard of or been a part of traditional community supported agriculture (CSA), but the Combs took it one step further as another way to reconnect the community to their medicine and raise awareness that in addition to food, health aides should be local and fresh.
Todd Mills speaks of the American food system with sophistication, knowledge and passion, a passion which led him to co-found pop-up restaurant Granary Grill with friend and business partner Dan Kurth. A strong interest in social justice led him to a series of non-profits, including Columbus's Local Matters. There he learned about some of the problems in the American food system that make it far too difficult for people to get their hands on good food. Eventually, he realized that the problems he perceived might be best adressed through a business. He is currently working towards an MBA at the Ohio State University to take some of his solutions further. In the meantime, Granary Grill, his and Kurth's pop-up restaurant at the Hills Market in Worthington, is his way of providing good delicious food to the people of Columbus. Every Tuesday this summer, he and Kurth serve lunch 11:00-2:00pm outside the store. Bowls are filled with grains and vegetables and optional meat, marrying the concept of delicious and healthy.
Claire Paniccia: What exactly is a pop-up restaurant?
Todd Mills: At the Hills, you present them with concept, and if they think the food is a good fit and that you are going to be reliable provider, then they'll give you a shot to test it out. It's basically a competitive process.
So I did this rather than doing a food truck, which is a low upfront investment, but different from what I want to do. Hills shoppers were not my original target audience, but it's a chance to test my cooking chops and also dive into running a business.
Apple Hill Orchards
1175 Lex-Ontario Road
Mansfield, Ohio 44903
U-pick peaches start late July/early August
U-pick apples and pumpkins in the fall (roughly September-November)
30 varieties of apple, most available to pick
Hours of operation: Monday-Saturday 9am-6pm, Sunday Noon-6pm
Circle S Farms
9015 London Groveport Rd. (St. Rt. 665)
Grove City, Ohio 43123
U-pick pumpkins ready October 1 for all of fall
Hours: 8am-7pm every day
Entrance fee TBA
Market open year round 7 days/week 9am-5pm featuring local produce, baked goods