i made a ton of food this week!
i haven't really been leaving the house much, just staying in & cooking and i'm actually ok with that at this time of year. if you're also hibernating, i made the perfect food for you - soups, hearty comfort food & cupcakes.
my first project of the week was a new batch of curried butternut squash soup. this is a vegan, gluten free & paleo option. i roast the squash first to enhance its flavour & sweetness and then simmer it all day with aromatics, coconut milk & lots of interesting spices. this batch is much less spicy than usual but has a bit of a bite on the finish. this is perfect cold weather food.
then it was on to beet, parsnip & pear soup - another vegan, gluten free & paleo option. this soup is ultra healthy & ultra flavourful. the beets and parsnips are strong & the sweetness from the pears really rounds things out. i brighten it up with fresh dill & a touch of lemon.
vegetarian soups - $7/500mL
then began the chilli pork & cornbread saga. i started with 20 lbs of local, pastured pork from getaway farm which i braised overnight with chipotle, cumin & charred tomatillos. once it was super tender & delicious, i stirred it in to a giant vat of red chilli with black beans, corn, bell peppers & lots of lime. then that delicious concoction was topped with homemade cornbread crumbled with cheddar cheese & scallions.
small $10 large $20
and last but not least, i made another batch of brisket & blue. this is a definite menu favourite at this time of year! again, i started with 20 lbs of grass fed beef from getaway farm. this time i cooked it up with lots of red wine, sundried tomatoes & pears. it's accompanied by blue cheese gnocchi with roasted garlic & kale.
small $11 large $22
i also have small servings of blue cheese gnocchi on its own, which always makes a great side dish. they're $6 each.
last week the 3-bean salad was quite a hit so i made it again, with the addition of lentils.
the broccoli & quinoa salads are also the same as last week.
if the crummy weather has you craving sugar, i also made lots of sweet treats for the market.
gluten free chocolate
the gluten free raspberry cheesecake bars are back this week with the addition of blueberries. the pecan blondies with brown butter & salted caramel have also returned.
and of course, there's goat milk fudge, snickers brownies & breakfast cookies - those are pretty much staples.
well the forecast actually looks decent for the weekend, the days are getting longer & the end of winter is in sight. i'm feeling a bit more positive this week & i hope you all are as well.
hope to see you all over the weekend!
don't forget sunday! it's not nearly as crowded so you can take your time & chat with your favourite vendors (AKA me). you can also bring the kids, have a leisurely brunch & let them run free without fear of getting lost. sounds like a win-win to me ;)