The Hated Soup

All the kids hate it. Most of the adults hate it. Evil mothers make their poor children eat it. Not really, but Summer soup has that kind of reputation. Anyway it’s true that many people don’t like it and Summer Soup can be one reason why omnis think vegetarian food tastes bad. I, on the other hand, have always liked it, even as a child.

Summer Soup

5 dl water
2 carrots
5 small potatoes
½ cauliflower
2-3 dl peas, snow peas and/or green beans
salt
fresh or dried dill and parsley (and chives)
5 dl soy or oat milk
1 tbsp flour (optional)
1 tbsp margarine

Bring the water to boil. Meanwhile peel and slice the carrots and peel and cube the potatoes. Add them to the boiling water. Break the cauliflower into small florets and add to the pot. Cut the snow peas and/or green beans about 2 cm long pieces and add them to the pot too. Simmer until the vegetables start to get soft.

If you use flour: Add 4 dl milk to the pot and bring back to boil. Mix the flour with remaining 1 dl milk and pour it to the pot constantly stirring. Add rest of the ingredients and simmer about 5 minutes. If you’re not using the flour you can just add all remaining ingredients to the pot, bring to boil and simmer several minutes.

Our First Pop-up Restaurant

Our sandwich shop last Sunday was a success.We had three kind of sandwiches (lentil patty inside a whole wheat bun, smoked tofu in rye bread and chickpea spread on wheat bread) and also our omnivorous customers liked our vegan sandwiches. Many people had a sandwich and a cup of coffee and after eating it they bought another to take home with them.

Estimating the amount of food was hard.  We don’t live in a very big city and here people easily just stay home instead of going out, especially on Sundays. We had made 45 sandwiches and served also coffee, tea and juice and we had thought that would be enough for maybe 3 hours. But we were wrong, we opened our shop at 15.00 and around 16.15 we were out of sandwiches. We kept our shop open a little longer, and closed when we ran out of coffee.

Thank you for supporting our restaurant! See you on next Restaurant Day, 19.11.2011. We promise we’ll make more food then.

Restaurant Day

On Restaurant Day anyone can have a pop-up restaurant anywhere, at home, park, street etc.  It was Antti Tuomola’s idea of civil disobedience against endless bureaucracy required when you start a restaurant. The first Restaurant Day was in May and second will be on this Sunday. Now it seems to be more like a food carnival than a statement, but anyway it’ll be a reason to have good food.

Links in English:
http://www.restaurantday.org/
http://www.facebook.com/restaurantday 

And in Finnish:
http://www.ravintolapaiva.com/
http://www.facebook.com/ravintolapaiva?sk=info

The second Restaurant Day will be on 21.8.2011, and Elitefood will have a small sandwich shop. Here’s the link to the Facebook event.

Gardening and Harvesting

We have rented a piece of land from the community garden nearby. We’re growing onions, radishes, spinach, chard, cucumber, pumpkin, dill, snow peas, fava beans and potatoes this year.

First some pictures from earlier this summer. The whole garden.

Onions and snow peas. We’ve harvested over 6 kg snow peas so far. Maybe over 7 kg, I haven’t weighted them all.

We planted a lot of potato, because there’s no water supply in the garden and we’re quite dependent on raining and potato survives well through dry periods.

Baby chard.

Chad has grown better than ever. Here I am making chard rolls. Similar to these, but bulgur and mushrooms as filling.

And some pictures from today. Spinach is growing much faster than I expected. I thought we could eat fresh spinach couple of times during the summer, but we have also frozen some, because it’s growing faster than we can eat it.

Our biggest pumpkin is now about size of a football:

Today’s dinner was made mostly of the things we’ve grown ourselves.

For the lasagne I made a tomato sauce with onion, snow peas and chard. I also threw in a half bell pepper that we had in fridge, and some white beans for extra protein. I used garlic, lovage, oregano, thyme, salt and black pepper to give flavour. Then I made a bechamel sauce with spinach. Last I made layers of both sauces, whole wheat lasagna sheets and fresh basil to dish and baked it in the oven.

As side dish we had salad that was made of lettuce, radish leaves, radishes, cucumber, tomato and olives. Only radishes and cucumbers were from our garden, we didn’t have big enough lettuce leaves and tomatoes are very difficult to grow without a green house.