The Bainbridge Farmers’ Market is BACK tomorrow! I am so excited for market season. It exemplifies everything I love about Fall: people milling around downtown on a sunny fall morning, hot coffee and cool temps, fresh veggies and baked goods, and people I haven’t seen in a while coming into Maiden South to chat and shop. It’s the most wonderful time of the year!
We will be open at 8 am alongside the market on Saturday, so be sure to stop by and say hello while you do your market run! It’s our last Saturday before our grand opening in the new space, so perhaps come bid adieu to #onetwothree so you can say hello to Maiden South next door next week!
This recipe came about because 1) I bought a ton of kale at the Bainbridge Farmers’ Market last weekend, 2) Wheat and I both have the crud and wanted soup, and 3) it is FREEZING out, thus making it ideal soup weather.
I didn’t have to for a fancy schmancy soup recipe though, so I made this snappy. The only prep involved is chopping veggies and picking the meat off a rotisserie chicken. Think you can handle that?
It takes around 30 minutes all in all, but tastes like you spent hours on it. It’s hearty, healthy, warm and comforting. Perfect soup for soup weather.
Simple Chicken, White Bean & Kale Soup Recipe
– 3 tablespoons (ish) olive oil
– 6 carrots, sliced into coins
– 1 large yellow onions, chopped
– 1 head celery, chopped
– 1 tablespoon garlic salt (or 4 cloves garlic, minced)
– 6 cups low-sodium chicken stock
– 1 can great northern white beans
– 1 rotisserie chicken, meat pulled from bone
– 2 quart bags kale, washed and torn
– salt and pepper to taste
Wash and chop all the veggies. Put oil in a large dutch oven or pot and bring to medium heat. Add onion, celery and carrots, season with garlic salt (or also add minced garlic) and saute until onions are translucent and the vegetables are fragrant. Add chicken stock, chicken and white beans and simmer for 20 minutes, or until carrots are softened. Add kale and simmer another 5 minutes. Season with salt and pepper and serve with warm bread.
So whether you’re just trying to figure out something else to do with all that kale, want to change up traditional chicken soup, or you just want some homemade soup and pronto, this recipe is for you.
Not only did we have our Maiden South Sneak Peek, but it was the very first Bainbridge Farmers’ Market, too! We estimate that around 300 people attended the Market on Saturday. 300 PEOPLE! We had ten amazing vendors, including Hopkins Farms, Mountain Shadow Farm, Peace Valley Bakery, and more. We had freshly baked cinnamon rolls, pound cakes, and bread, locally grass-fed beef and pecans, and lots of beautiful, fresh, locally grown veggies. There were people walking around with breakfast and locally roasted coffee from The Bean, painting pumpkins in Willis Park, buying veggies, and ducking in and out of local shops. It was a locavore’s dream and I’m so proud I got to be a part of making it happen.
We also had lots of friends, family, and O&P readers come into the shop to look around, have a mimosa, and say hi! So many people lent their support to this little endeavor and Jess and I appreciate it so much. We hope you’ll come back this next weekend – you’ll actually be able to shop! :) Here are a few little scenes from our “Sneak Peek” on Saturday.
We had so much fun talking to everyone, meeting new people, and giving everyone a little taste of what Maiden South is going to be like. We hope you’ll all come back and see us on the 18th – we can’t wait to show everyone all the handmade goodness we’ve been collecting the past few months!