Not Your Everyday Soup

To be fair, I say that about ALL my soups, but this one is pretty special. Mary Rigdon--local cheesemaker and goat farmer extraordinaire--hooked me up with ground goat meat from her farm. I'm making meatball soup with a sweet-and-sour broth with peppers, squash, greens and herbs, and farro(not pasta as seen above, sorry y'all). It's flavorful and filling and you should definitely get some while you can. 

I'm leaning into grains with the salad too, with black rice, watercress, sweet potatoes and the last of the season's cherry tomatoes out of North Carolina. It's served with marinated tofu and a citrus-ginger vinaigrette.

I've also got a new jam for y'all: muscadines and apples come together for a smooth, ruby-colored spread. I like it with whole-grain bread and bloomy-rind cheeses, and also peanut butter. I refuse to be shamed for loving a PB&J.

AND I finally restocked the pork ramen. If you've been missing it, get some while it's in stock.