It has been a hectic summer at Loyola House with retreat after retreat full … of familiar faces and friendly new faces. The farm has been showering us with delicious, nutritious and fascinating produce despite the wretched distribution of precipitation. Our new team is settling in like they’ve been here forever. We now are preparing to say goodbye briefly to Autumn G. who is going on maternity leave. It’s a bittersweet occasion … we will miss her madly but are madly excited about meeting her new daughter Hannah – when she arrives! We also look forward to working with Shirley who will be with us as Autumn adjusts to new motherhood.
Last month I promised a departing retreatant that I would post a recipe … apologies that it has taken so long!
GINGERED CARROT SOUP
Sauté until soft but not coloured….
¼ c coconut oil
2 lb carrots, peeled (or just scrubbed!) and sliced thinly
3 T grated fresh ginger
2 c diced onion
1 c sliced celery
1 T garlic
4c veg stock or water or apple cider
Cook until carrots are very soft.
Puree to desired texture … silky smooth or chunky – both have their own charm.
salt, pepper, lemon juice. .. and maybe just a dash of hot sauce to wake up your taste buds!
Serve garnished with crème fraiche (or sour cream or yoghurt) and chopped cilantro (if desired).
We love soup. We love to make it, we love to eat it. We don’t always love taking pictures of it; it is often so monochromatic … so here is a memory of early summer Salade Nicoise.
I am told that the Taste of Italy dinner on September 28 is sold out already! We are looking forward hosting you all again. If you missed out on a chance at tickets, be consoled with the knowledge that we will be doing another series of dinners next year … The Taste of Diversity! They are such a good time and for such a good cause.
Until next time, take care of yourselves … so you can take care of others. ❤