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Sunday, February 24, 2008

Inspired by buttermilk.

Yesterday, we went to the last All-Local Farmers' Market at Yo Burrito. Starting the fourth Saturday of next month, it'll be at Rosewood Market. I've talked about it before, so I'll spare you, but you really, really shouldn't miss it. Really. See you there!

I've tried plenty of Happy Cow Creamery's* cheeses and we love them all and I couldn't live without their butter, but yesterday I felt compelled to buy buttermilk. It just seemed so...homey. My little pescetarians have been in the mountains with their grandparents this weekend, so I thought I'd make them some soup. They love soup and I love them. And I wanted to use the buttermilk, so here's what I did.

Soup for My Babies

Splash a little bit of olive oil in a soup pot. Heat it up and add:
  • One chopped onion.
  • About two cups of chopped cabbage.
  • 3 medium zucchini, cut in half lengthwise and sliced into half-moons.
Sauté them for a few minutes, stirring every so often with a wooden spoon. I don't know why I like to sauté my veggies for soup. I just do. I think it tastes toastier.

Add a large can (28 ounces) of diced tomatoes or about a pound of chopped, fresh tomatoes.

Add a small (6 ounce) can of tomato paste.

Use the little can to add water. Add three cans worth.

Stir in the following:
  • 1/4 teaspoon salt.
  • 2 teaspoons coriander. I don't know why, but I'm obsessed with coriander in soup at the moment.
  • 1 teaspoon Italian Seasoning.
  • 1 teaspoon sugar.
  • A few shakes cayenne pepper, depending on how hot you like it.
Bring everything to a boil, turn down the heat and let it simmer for a little bit, about enough time to get yourself a Diet Cheerwine** out of the fridge, open it and read a sweet email from your husband. Stir occasionally (the soup, that is, you should stir the husband more often).

Add a cup of frozen, shelled Edamame for protein.

Just before serving, stir in a half a cup of buttermilk.

And I'll leave you with a picture of the lovely flowers I got at the market from Donna of Floral and Hardy Farms. Her arrangements make me giddy.


Now, if you'll excuse me, I'm off to have a second bowl of soup and wait for my little pescetarians.

Namasté, y'all!

* If you have a few minutes, I highly recommend clicking on the Happy Cow Creamery link above and reading more about the farm. It's a great story!

** Cheerwine, by the way, is made in North Carolina, pretty close to local. And it is so much better than the inferior Dr. Pepper. Blenheim's Ginger Ale, of course, is from right here in South Carolina and is arguably the best soda in the world. Try it with dark rum some time.

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