2018 Monday — Farmers Market Soup

When I was a little girl, my mom would occasionally answer my question, “What’s for dinner?” with her statement, “Stone Soup!” When I was a young wife, we would occasionaly eat at the “Soup Stone Restaurant.”

Currently we have a soup chef, Stephanie, who honestly could make soup from stones. Every week in the “certified by the County” kitchen in the Morro Bay Community Center, she creates two flavorful masterpieces. Then she presents them to her customers from her outdoor storefront in the Central Coast Farmers Market; it’s a perfect venue for her — alfresco.

One-half hour before the market opens, she accepts customer jars to be filled and then when the bell rings, customers who dropped-off their jars ahead of time just hand her their money, she hands them their filled jars, and they don’t need to stand in line to wait. She often sells out within the first 20-30 minutes.

Here’s her blog announcement for this week www.farmersmarketsoup.wordpress.com:

Here’s what you will find at the soup booth this week —
Monday in Baywood;
Thursday in Morro Bay;
Friday in Cambria:

1. Creamy golden beet with quinoa
2. Kitcharie (mung beans, wild California rice, sundried tomato, shiitake mushrooms and kale)

We purchased a jar of each. The Kitcharie is amazing. Besides all the ingredients she lists, we found chunks of onions, carrots, and celery. The flavor is beyond delicious.

From California’s Central Coast
in Cayucos,
Rosie (& Mr. Fun), aka Carol