February 25, 2006

A few weeks ago, we talked about the fresh breads available at the Arlington Farmers Market. How about some soup to go with the bread?

Toigo Orchard uses their own grown Heirloom Tomatoes to make Heirloom Tomato Soup. While they have some greenhouse production, most of the tomatoes are field grown and winter is a great time to bring you soups, sauce and salsa, including a Marinara Sauce, and Vodka and Cheese.

Make your bowl of soup Tuscan style by putting the bread on the bottom. Use a thick slice, stale or baked in oven for 15 minutes at 200 degrees. Break up and put in bottom of bowl. Pour heated soup over. Top with Basil leaves, or fresh Parmesan cheese, all available at AFM.

Your editor is looking for a vegetable soup recipe that does not use chicken or beef stock. I bet a market patron has a favorite recipe you'd be willing to share, or a hint to the key to a vegetarian vegetable soup. Emphasis on market produce a plus. If not adapted, please reference.