What a beautiful rainy morning it is! I love baking when it is rainy and a little cool outside. It also makes me think of soup. Since I have a fridge full of zucchini I am going to make my favorite summer soup for dinner tonight and thought I would share the recipe with you here:
Sauté carrots and leeks in a large pot covered for half hour, stir only a few times. Add broth, potatoes and thyme and cook until the potatoes are soft. Then add zucchini and cook for another 10 min. Remove thyme sprig, add half and half and puree right in the pot with an emersion blender.
Serve with a slice of buttered toast. Enjoy!!!
PS For those of you not on my e-mail list, we signed a lease on a new place last week and are moving August 1st. This won’t affect the bread-shares, I will just have to miss that Saturday market.
This week’s Share
KAMUT Wheat Bread
Ingredients: MT org. wheat flour, cracked KAMUT wheat, freshly milled KAMUT wheat flour, water, sourdough culture, sea salt.
Sunflower Seed Sandwich Loaf
Ingredients: Montana org. wheat flour, org. sunflower seeds, water, sourdough culture, sea salt.