We’re advocates of eating seasonally, but when this warm weather lingers as it has recently, it’s easy to forget just what season we’re in! Despite Mother Nature’s recent mixed signals, the veggies and fruits available to us right now are still in the ‘cold weather’ category. These include stored “seasonal” crops – grown within the season and stored for another few months thereafter like apples and sweet potatoes, which will only be available for a bit longer before we’ll have to wait for next fall’s crop - and the cold weather root vegetables like carrots that can endure multiple plantings through the colder months.
It’s nice to get a taste of spring with temps in the mid 70s in January, but it’ll be another few weeks (or even months) before the warm-weather crops catch up. In the meantime, it’s another delicious twist on the winter veggie soup!
Adapted from My Bakers Dozen:
- 3 Tbsp. olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 1/2 tsp of ginger powder
- 3 small apples, peeled and sliced
- 3 cups sliced, peeled carrots (about 1 1/2 pounds)
- 1 medium sweet potato, peeled and sliced
- 4 cups vegetable broth
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion, dash of salt, and cook until softened and translucent, about minutes. Add ginger powder and garlic and cook for one minute, until fragrant. Add apples, sweet potato and carrots and cook for 3 minutes more.
Turn flame to medium-high and add in broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until apples, sweet potato, and carrots are softened, about 30 minutes. Remove from heat and let rest for 10 minutes.
Blend the soup in batches in a blender (or with an immersion blender if you have one). Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.
Once all the soup is blended, return to the pot. You can add more vegetable broth if you prefer a thinner consistency. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste.
Serve with a dollop of sour cream and another dash of nutmeg to taste for a creamy, sweet & spicy treat.
This week we’re keeping the National Hot Tea Month special steeping, plus highlighting some of our pantry staples. Check out our weekly update below for more news and some exciting upcoming events!
Eden Organic Garbanzo Beans: $2.39/can (Save $0.60)
Bionaturae Organic Tomato Paste: $2.39/jar (Save $0.60)
Better Than Bouillon Organic Vegetable Broth: $5.99/jar (Save $1.00)
Stahlbush Island Farms Frozen Non-GMO Corn: $2.19/bag (Save $0.50)
Happy 2014 friends! With the New Year comes new resolutions, and since many involve setting new health goals, we’re offering up some post-New Years goodies to get you back on track. And let’s be honest, everyone can use a nutritious green juice after the indulgent holiday season. Salud!
Daily Greens: Special $6.99/ea (regularly $7.99/ea)
Lemons: Special $1.09/lb (regularly $1.49/lb)
Over Indulged: Special $84.84/lb ($5.30/oz) (regularly $103.84/lb)
Tonika Tea (Detox): Special $42.00/lb (regularly $56.00/lb)
Apple Cider Vinegar: Special $3.99/lb (regularly $4.89/lb)
This cold weather calls for tea. It’s a good thing we have such an amazing local vendor right down the road. All this week we will be offering 20% off all of our bulk Zhi Tea. It’s the perfect time to grab your jars and come fill up with your favorite blends. We have black, green, white, rooibos and herbal teas to choose from, so there’s something for everybody. If you’re not sure what to steep your tea in, we are putting Coffee Sock Co.‘s Tea Steepler on sale, which will brew you the perfect cup, every time.
Stay warm, drink tea.