Farm Fresh Rhode Island blog

Pete Fratantuono of Moosup River Farm, a familiar face at so many of our farmers markets, passed away this weekend. He always made it a priority that the fruits and vegetables he grew be within reach for low-income families in Providence, Pawtucket and Woonsocket. Without his commitment, many of our neighborhood markets would simply not have happened. It was just this Saturday that we last saw Pete, full of cheer at the Wintertime Farmers Market and so it’s all so hard to believe. Our hearts are with Ingrid and the Fratantuono family.

It’s the time of year to reflect on all that we are lucky to have in our lives. The speedy pace of the first ten-and-a-half months of the year allows us to perhaps forget many of the simple things that matter most.

At Farm Fresh we try to take a moment this time of year to offer gratitude to the dozens of incredible individuals and families we work with. The people who grow our food, roast our coffee, stretch our mozzarella, can our jams, cook us inspiring meals. We’re so lucky to have such talented, dedicated folks as a part of the Rhode Island community. They nourish us every day of the year.

And we’re so lucky to have so many Rhode Islanders who appreciate and support our local food producers. Together we are all helping to grow a healthy, sustainable and flavorful food system here in Rhode Island, and that’s something to be inspired by.

In that spirit, we want to share two simple soup recipes that Chef Sophie of My Little French Cottage cooked this past week at the Wintertime Farmers Market. They capture this moment in the season and provide calm reflection on the simple, shared pleasures of the year gone by.

Winter Squash Silky Soup (with ginger)

Ingredients

• 1 Wishing Stone Farm butternut squash, peeled
• 2 large Schartner Farms carrots
• Wishing Stone Farm ginger
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 Pezza Farm onion, chopped
• 1/4 cup Christiansen’s Dairy heavy cream
• vegetable stock (or just water)

Directions

1. Cut squash and carrots into 1-inch chunks.
2. In large pot melt butter.
3. Add onion and cook until translucent, about 8 minutes.
4. Add squash and carrots and stock or water to just cover the vegetables.
5. Bring to a simmer and cook until vegetables are tender.
6. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot.
7. Or, use an immersion blender and blend directly in the pot
8. Season with grated ginger, salt, and pepper.
9. Add a quarter cup of heavy cream, stir and serve.

Autumn Gardner’s Soup (Carrot Leek and Potato Soup)

Ingredients

• 2 Schartner Farms carrots
• 2 medium Schartner Farms potatoes
• 2 medium Simmons Farm leeks
• 1 large Pezza Farm onion
• 1 Pezza Farm garlic clove
• salt and pepper to taste
• A little butter to fry off the vegetables
• some fresh Pezza Farm parsley to garnish

Directions

1. Dice all of the vegetables into smallish pieces.
2. Put into a large pot and let sweat gently in a little butter for 3 or 4 minutes.
3. Add 3 pints of water.
4. Bring to the boil and then turn the heat down low and let simmer for 30 - 40 minutes.
5. When the vegetables are a bit mushy add either the veggie stock or the salt and pepper to taste.
6. Serve garnished with chopped parsley.
7. For a smoother finish you can give the soup a quick whizz with an immersion blender.

At the market, we served each soup with a dollop of Narragansett Creamery angelito cheese. Enjoy and cheers to the simple things we too often take for granted.

The Wintertime Farmers Market continues on Saturday 11-2. Chef Sophie will be sampling a pork apple stew and a cabbage apple salad.