Last few days I was in the mood for culinary creation. I did a lot of improvisation and everything turned out delicious.
In general I cook a lot but very simple. We eat soups on a daily basis and we all love it.
The only challenge here in Brooklyn is shopping for groceries . I personally buy a lot from the farmer’s markets on weekends
and I have few local shops where I buy what I need. So far it was hard to find it all in one source.
But a while ago I found out about Good Eggs.
Good Eggs brings local groceries right to you. Order online from the best local farmers & food makers, and groceries are picked and prepped to order.
Local food systems are generally made up of small, independently owned farms and companies.
Owners care about the quality of the food they’re producing, the land they tend,
the people they are employing and the communities they’re a part of.
Producers and customers have direct relationships with greater accountability to each other.
I ordered a wide selection of items from Good Eggs, including yogurt, organic bread and rolls, kale, tomatoes , a bunch of carrots, fish and more .
Delivery was free and they don’t take tips. It was handled very professionally and within the time frame I asked for.
All the food was well wrapped and the servings quite generous.
Food was amazing , so fresh and delicious…
I always thought that buying organic and local would be expensive, but it can actually be cheaper than going to the store down the street.
Have to say… Very well done Good Eggs.
Ohh I also would love to share a recipe for my favorite soup in the fall time.
Roasted winter vegetable soup
ohh….. I also would love to share recipe for my favorite soup in the fall time.
Roasted winter vegetable soup
- 3 cloves garlic, peeled and left whole
- 1 medium onion, roughly chopped
- 2 carrots, thickly sliced
- 1 parsnip, thickly sliced
- 1 large stalk celery, thickly sliced
- ½ small butternut squash, peeled and cubed (about 2 cups)
- 1 medium sweet potato, peeled and cubed
- ½ small fennel bulb, trimmed and cubed
- 10 whole fresh sage leaves
- 2 T. extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 5-7 cups vegetable broth (use gluten-free broth if you are gluten-sensitive)
- Chopped flat leaf parsley, for garnish
- Toasted pine nuts, for garnish
- Aged balsamic vinegar, for garnish
Place the garlic, vegetables, sage and olive oil in a large roasting pan and stir to mix.
Sprinkle with salt and pepper. Roast at 400 degrees for 35 minutes, turning once.
Puree with stock in a food processor or blender.
(The amount of stock you need depends on the amount of vegetables you end up with,
so start with 5 cups and add more until you get the thickness you want.)
Season with salt and pepper to taste. Reheat and serve,
garnishing with pine nuts, parsley and a drizzle of balsamic vinegar.
Note: Feel free to vary the vegetables here – for instance,
you could use celery root, turnips and cauliflower in place of the celery,
fennel and sweet potato. If you want to spice things up,
sauté 2 tsp. minced fresh ginger in 2 tsp. olive oil over low heat for two minutes,
adding 1 tsp. each of ground cumin and coriander,
plus a pinch of cayenne during the last minute. Add this mixture to the food processor when you are pureeing the soup.
recipe from What Would Caty eat:) Really great blog!