Tuesday, 8 November 2016

Fresh From The Farm: Healthy Fundraising for Ontario Schools

I don't know about you, but the election today has got me spent. At the time that I write this, I have not yet tuned in...but in time my friends- I will be right there with you (I think!) I probably speak for many of us when I say that I will sleep much sounder once this is all said and done. But what better way to calm some presidential anxiety, than by cooking a "Farm Fresh" root vegetable soup! Cooking is good for the soul. The scent of the vegetables roasting in the oven is soothing my senses, even as I type this. As long as I have a  good batch of soul-food ready to go, I'm confident that I will be just fine, no matter what the results.

We placed an order with "Fresh From The Farm: Healthy Fundraising for Ontario Schools" and our order came in yesterday. In it we received a couple pounds of carrots, sweet potatoes and onions. To my delight, it came with a great recipe for a 'Roasted Carrot, Squash and Sweet Potato Soup.' What a perfect way to use up all those veggies...and I didn't even have to go looking through google!

I started by preparing my veggies, and I was just loving the way they looked in the bowls, along side my autumn arrangement and my fruit bowl (currently stocked with our 'Farm Fresh' order, along with lots and lots of ginger root). I just had to take some pictures.

Following the recipe, I tossed the veggies with some oil and spices and then prepared them for roasting.

Once my oven was preheated, I threw them in and instantly my home was filled with the most sensational aroma. The combination of these foods are truly delightful and suited for this time of year. I will say that I had to leave out the squash portion of the recipe, as it turned out that my squash was not ripe enough for cooking, so I added in some more sweet potatoes. By the time my veggies were roasted, my appetite had been kicked into overdrive because of the aroma so I had to make a quick snack, using the last apple from our apple/pumpkin picking at Great Lake Farms. I sprinkled them with some cinnamon and voila- a delicious snack to hold me over until the soup was ready!

Finally- tadddaa! I worked my batches through the blender first and then with the hand-held blender. I had to add more water and spice to suit my taste but it was a tremendous success. I topped mine with parmesan, some greek-style feta and with some freshly ground pepper and sriracha. It was DIVINE. One of the best soups I have made to date! Trust me on this one.

For the complete recipe, place your 'Fresh From The Farm' order today, and support your local schools. Supporting local farms for the sake of our children's education is always a good call, if you ask me!

Happy soup-ing!


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