After months of waiting, my Meyer Lemons are finally ripening. This is the first crop since we moved the small tree to a sunnier location, and boy have I been rewarded! The first lemon to set is now the size of a navel orange. For me this means it's time to make some delicious Meyer Lemon Curd and celebrate its unique flavor over the next few weeks. To start, I'm making Meyer Lemon Bars this week.
The weather is nudging the temperature lower, so I've begun to make soup. Here's the one that stole my heart this week.
Carrot & Parsnip Soup is great as is, or you can vary the veggies to suit your taste. Plus it tastes great with a chunk of fresh bread.
· 1 tablespoon extra virgin olive oil
1 large leek, white and light green part only, halved lengthwise, cleaned and sliced
· Salt to taste
· 1/2 pound carrots, peeled and diced
· 1/2 pound parsnips, peeled, quartered, remove core then dice
· 1 large baking potato, peeled and diced
· 1/2 cup water
· 1 quart vegetable or chicken stock
· Freshly ground pepper, smoked paprika to taste (optional)
· 5 sprigs fresh parsley, stems cut off & smashed; leaves chopped
· milk or half+half
Heat the olive oil in a large, heavy pot over medium heat and add the leek and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the carrots, parsnips and a pinch of salt, cover partially and cook for another 5 to 8 minutes, stirring often, until the vegetables are tender and fragrant. Add the potatoes, water, stock, salt to taste, and smashed parsley stems. Bring to a boil, reduce the heat, cover and simmer about 45 minutes, or until the vegetables are very tender. Remove and discard the cooked parsley stems.
Blend the soup with an immersion blender, or carefully in a blender in small batches. Return to pot. Add enough milk and/or half+half to thin to desired consistency. Stir, taste and add salt, add freshly ground pepper and touch of Smoked Paprika (optional) to taste. Heat through & serve with a drizzle of yogurt or sour cream and sprinkling of chopped parsley.
It's November in Florida & the tomatoes in my garden are forming, so it shouldn't be long before they'll be sitting on my plate. And of course, in some of the things I bake for you.
With Thanksgiving in less than three weeks it's not too early to order dessert for your holiday table or an edible gift for someone on your list. Call me at (941) 746-6647 or email email@example.com to discuss it.
THIS WEEK'S MENU Pick-up Fri Nov 14 1-5 pm
THE BIG COOKIE $1.50
My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one.
MEYER LEMON BAR $2.50
What a perfect way to enjoy the unique flavor of silky Meyer Lemon Curd on a crumbly shortbread base. Topped off with powered sugar, it's a symphony of textures and flavors all in each bite. Yummy.
PUMPKIN & APPLE mini GALETTE $4.50
An open face pie filled with a blend of roasted Fall Pumpkin, Tart Apples drenched in seasonal warm spices and a shot of Kentucky Bourbon. Use it as a light meal, side dish or a special dessert...it's up to you.
KALAMATA ROSEMARY FICELLE $2.50/loaf
This loaf is thinner than a baguette but still has that crusty outside and soft interior. It is punctuated by lots of winey Kalamata olives and fresh rosemary from my organic garden.
No artificial flavors, colors, preservatives or fake stuff EVER!!
ORDER BY 5pm WEDNESDAY
all items in limited supply... first come, first served
PICK UP FRIDAY 1-5 pm at BONNI's TreeHouse
932 12th Street West
(down the driveway thru the white wrought iron gate)
TO PLACE AN ORDER
or call me at (941) 746-6647
PAY BY CASH OR LOCAL CHECK TO BONNI BROWN
Hugs from my kitchen,