Can you guess how many servings of soup $20 can make?
This week Squirrel is going nuts over creamed honey and spuds aplenty! From Post Apples, we have two varieties of sweet potatoes: Covington Sweets (far left) and Bayou Belles (far right), and three varieties of regular potatoes: Kennebec (top left), Red Maria (lower left corner) and Purple Magic (lower right).
We also have plain and cinnamon creamed honey from Bedillion Honey Farm.
Food for Thought: how to souper-size your $20 😉
If you’re anything like us, as soon as the weather shifts to fall, it’s soup time. There’s nothing like coming home to an already-made meal, filling your home with a rich, warm aroma. This week, staff member Livia shopped with a question in mind: how much soup can you make with $20 worth of ingredients?
And the answer is… drumroll please… 12 2-cup servings! Made in an 8 quart crockpot, Livia started the soup by making bone broth with Cherry Hill Ecological Farms beef bones. She filled the crock with about 28 oz of water and a handful of veggie scraps from the freezer, and cooked the veggies and beef bone on high for 6 hours, then on low for another 6 hours. This can be done overnight if you don’t mind waking up to the smell of broth. She then fished out the bones and scraps (the meat fell right off) with a set of tongs. Then came all the goodies, listed below with their price breakdowns. She cooked this on high for 2 hours before testing. The veggies weren’t quite tender, so she recommends cooking everything on low all day if you are making this to be ready when you get home from work or school.
Other ingredients, all available from the Market, include:
1 cup of organic black beans from Stutzman Farms ($3.74/lb)
1 cup of organic beets from Wayward Seed ($2.25/lb)
1 whole bell pepper from Post Apples ($1)
1 whole onion from Post Apples ($1)
3 cups of sweet potatoes from Post Apples ($1/lb, the potato was about 1 lb)
1 cup of organic fennel from Wayward Seed ($3.25 each)
half of a bulb of garlic from Plot Twist Farm ($2)
and a head of purple cabbage from Live and Learn Farms ($2)
1 lb of beef soup bones from Cherry Hill Ecological Farm ($6.50/lb)
Keep in mind, there was plenty of leftover produce, including 2/3 of the beet, 2/3 of the fennel, cabbage, more than half the bag of beans, and half a bulb of garlic which could all be used in other meals. So taking all of those extras into consideration/calculation… this meal came to about $19.95 and made 12 servings, which is about $1.67/serving. You can certainly add extra spices and herbs, but Livia challenged herself to make this with just Edinboro Market ingredients and a bit of sea salt, and it was quite yummy. Whether you’re cooking for 1 or a family of 6, that’s soup for days!
We highly recommend freezing your leftovers for a fast, wholesome meal on days where cooking a meal from scratch just isn’t an option.
Just add bread and a salad and you’re good to go!
Prepared meals, coming soon to Edinboro Market!
We are still solidifying some details, but are so excited to announce that Your Daily Serving will be offering prepared meals at the Market starting in October. We are aiming for 3 options a week, including a vegan/vegetarian meal. Keep up with Edinboro Market on social media or stop in to check out these delicious meals!
There will be new choices each week.
Send us your Pop-Up Market suggestions!
Is there a local artisan, food entrepreneur, or maker you’d like to introduce to other Market customers? Send them our way! We are currently looking for local businesses to partner with on our weekend holiday pop-up markets.