Forage Market

Today we have gypsy stew, corn chowder with wee bit farm bacon  and carrot ginger soup.

For sandwiches we will have a curry chx salad sandwich ( made with wood roasted local org chicken) and a BBQ tofu sandwich topped with carrot & cabbage slaw and cheddar cheese.

Gypsy stew is not my creation, it is a recipe from the Moosewood Cookbook, My version is a little different but  the base is the same, veggies and chickpeas in a sweet and slightly spicy broth.  My mom used to cook this for us on rainy days with whatever veggies were plentiful in the garden.  Our corn chowder today is made with organic Maine grown corn that was put up last summer when corn was in season...yum