Too many veggies? Make soup for the winter!

This weeks Bread Specials:
Seeded Wheat
Dark Rye

photo credit Chieko Horn Photographie

It's the time of year where every time I come back from the Farmers Market I end up with way more produce then we can eat in a week. My solution to not wasting the precious produce is to make a few big pots of soup and freezing them in small portions for us to enjoy through out the winter. This Zucchini Soup was one I made this week. I didn't have leeks but onions substitute perfectly in that recipe. The week before I made Tomato Soup with a big bag of slightly over ripe tomatoes. My Grandma always added a slice or two of rye bread to the tomato soup and now I do it too. It makes it creamy and cuts the acidity. The bread breaks down completely and you dont even know it's there except it gives the tomato soup a bit more body and rounds it out perfectly. Give it a try next time you  make it. Top each bowl with creme fraiche when you serve it and summer can be here in the middle of winter! Do you have any favorite summer soups you freeze for the winter months?

This Weeks Bread Choices:

Country Sourdough
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt. 

Polenta Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. ​

Seeded Wheat Sourdough Bread
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic sunflower seeds, organic sesame seeds, organic pumpkin seeds, organic flax seeds, sea salt. 

Dark Rye
​water, organic freshly milled rye flour, organic whole wheat flour, sea salt, organic coriander and organic fennel.