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2 tablespoons
olive oil
3 cups onions, diced
4 cups mushrooms, sliced
2 teaspoons fresh garlic, minced
1 cup carrots, grated
4 tablespoons flour
1/2 cup dry white wine
4 cups heavy cream
4 cups chicken stock
2 tablespoons fresh parsley, minced
4 cups cooked chicken, diced
2 cups artichoke hearts, drained
2 tablespoons fresh basil, minced
1 teaspoon salt
1/2 teaspoon black pepper
In a large soup pot, heat olive oil over medium heat. Sauté onions,
mushrooms, garlic, and carrots for 30 minutes, stirring often.
Add flour and cook for 5 minutes, stirring constantly. Add
white wine, heavy cream, and stock. Whisk until smooth. Add
remaining ingredients and simmer for 30 minutes.
Yield: 14 cups
Other great recipes can also be found in Eastside Cafe's cookbooks, available
in our gardening and cooking retail store, Pitchforks
and Tablespoons.
Call Pitchforks and Tablespoons
to Order:
(512) 494-1464 |
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Thanks
to our friends over at Ironsmith
- The Fitness Doctors for helping to keep Austin
fit! Click on the image above to find out more information
about them.
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| In
this newsletter we share with you the recipe for
the most popular soup ever, and offer you some
tips to prepare your garden before spring arrives.
Dust off your garden tools and get your soup pot
out. It's time to get busy! |
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Heads up all of you gardeners. Before
you get to bask in the warm sun of spring while smelling
the roses, before you get to devour those ripe red
slices of tomatoes with fresh mozzarella and basil
or dive into crisp cucumber salads with Texas tarragon
vinaigrette in the hot summer months, you need to
put on your long underwear, grab your thermos of
hot coffee, and brave the wet and cold to get your
garden ready for growing. Soon it will be time to
plant most of your favorite herbs and veggies and
here’s what you need to do to get prepared.
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| Get rid of any dead plants, roots,
and weeds. Turn the soil over and work in organic compost:
you’ll be aerating the soil adding oxygen essential
to plant growth, and nutrients from the compost to
feed new seeds and plant starts. |
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Are you a gambler? Plant tomato,
pepper, eggplant, and squash starting in late February.
If they don’t freeze, you’ll be harvesting
way ahead of your neighbors.
Are you more the cautious
type? The county extension service recommends
planting spring/ summer vegetables March 15th through
April
15th to avoid potential freezes. And it’s safe
to go ahead and plant potatoes beginning President’s
Day (don’t you love the alliteration?) While
you’re out there, show your rosebushes some love.
Prune them in February. Do these simple things and
have gorgeous flowers and baskets of healthy vegetables
all spring and summer long. |
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| We'll look at this under appreciated
varietal and introduce you to it's charms. If you happened
to miss our previous feature, Cabernet Franc, you
can still take a look back by using
this link to our website. |
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Come see us and walk through our
garden or sit in the shade of our 125-year-old American
Elm tree; shop in our cooking and gardening store,
Pitchforks and Tablespoons; and let us feed you in
the comfort of our old home. It will make you very
happy.
Some restaurants
talk about fresh food...we grow it. |
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