SOUP!

Hey Friends,

We're really gearing up at the cafe to start preparing soups.  We will officially begin serving soup on Monday, October 1st, but our task of gathering supplies began this summer.  Many of the vegetables and bases that our soups will incorporate will have been grown and created by our friendly, local farmers. 

As stated in the last post titled "Local, Local, Local" it's so very important to me to provide you with a product that is of the highest integrity.  In regards to vegetables, that means grown sustainably.  Sustainably is another buzz word.  In the circles I run in, sustainable means many things. Most of all it means grown without chemicals and utilized locally.  So, as it goes, I've been squirreling away nutrient rich vegetables and making stocks for the soups of the future. 

If there's a soup you'd love to have at the shop, just say so.  We'd LOVE recommendations; it's not a guaranteed in, but it's definitely a possibility.  We're going to attempt to make many of soups gluten free and vegan.  That being said, two ingredients we can't live without are coconut oil and coconut milk.  Though there is a chicken noodle with homemade pasta in the cue for the month of October.  So, carnivores, have no fear, we wanna make you delicious soups too.

One more soup related thing.  Soup will come with either crackers OR on an experimental basis, a gluten-free, buckwheat flatbread.  There will be a small extra cost for the flatbread, but it's worth it!  We make the flatbread and bake it in cast iron pans with care. 

If you stop by the shop on a Sunday, you'll encounter our 'Sunday Soup-makin' Sessions.'  It'll probably warm your mind and your body.  As will eating the outcome.