The Plough Girls Association Soup Club CSA will run for 4 weeks in October.  Here is how it works.  Individuals will subscribe to have a quart of my delicious homemade seasonal soup (with the option of an add-on dessert) delivered each week to a designated pick-up location.  The soups will be made with home-brewed stock and I will attempt to source local vegetables. However, some of the vegetables may come from farms in other US regions.

Four Weeks:  Fall Soups

Week 1.  Autumn Veggie Minestrone
         Add on:  Rosemary Shortbread Cookies

Week 2.  Southwest Chicken, Spinach and Sweet Potato Soup 
         Add on:  Texas Chocolate Sheet Cake

Week 3.  Butternut Squash, Kale, White Bean Soup
         Add on:   Pecan Bars 

Week 4.  Chicken Sausage Gumbo with Rice|
         Add on:  Pralines 

Single Quart (4 weeks)                                60.
Two quarts (4 weeks)                                100.
Add-on Dessert (2 pieces)  (4 weeks)        30.

Single quart & add-on dessert (for 2)       90.    
2 quarts and double desserts:                  160.

Home delivery (within 8 miles of pick-up location)  5. per week
Home delivery (outside 8 miles):  Let’s talk

At this point, one pick-up location will be at the Caswell Farmer’s Market parking lot in Yanceyville and another will be at the Food Lion parking lot in Danville, VA.  If a group wants to get together and order soups, we can arrange other drop-off points.  If you are within 8 miles of one of the designated locations, I can drop off the soup at your home for $5 per delivery.

Q & A

If you are unable to find the answer to your question, email me and we will figure it out together.

What is a CSA?  CSA stands for Community Supported Agriculture. According to its original design, it allows consumers to buy food directly from a farm. You sign up at the beginning of the growing season and receive a weekly load of fresh produce.  However, my “crops” are home-made soups and desserts that I served at the Yancey House Restaurant (and culinary classes).

Can you talk to me about your safe food practices?  During my restaurant days, I attended the Safe Serve classes.  Yancey House had a 102% rating from opening day.  Plough Girl soups and desserts are prepared in my NC Certified kitchen by me (Chef Lucindy) who will be wearing a mask and gloves (until the Governor deems it unnecessary).  In addition, I will brew the soups a few days before delivery so I can freeze them.  This way, I won’t have to worry if you decide to run a few errands before heading home.

What if I want more than one quart a week?  I’m considering having one for dinner and storing the other in the freezer. Great idea.  You can sign up for two quarts (or more) a week and receive a small discount.  However, if you have signed up for 1 quart but want to add an extra quart one week, just let me know five days before the delivery dates so I can plan accordingly. The second quart would be the same price as the first quart.

In addition, if you do not like one of the soups I have listed, I am happy to skip that week and then “double” up on another soup choice.  For example, you might not want the gumbo.  In that case, you could choose to get two quarts of butternut squash soup. 

If I sign up with a group of people, can you do a drop-off at another designated location, even if it is in Chapel Hill or Greensboro? Probably so.  Just email me and I will do my best to accommodate you and your group. Depending on the number, you might still be charged a delivery fee.  Let’s talk about it.

How will I know what time the soups will be delivered? You will be contacted before start of your 4-week CSA period (the month of October) to coordinate a time for your delivery.  I was hoping to make this a mid-week tradition and so, perhaps, deliver on a Wednesday or Thursday. Late afternoon?

Why are you doing this?  I have asked myself this very question! Even in quarantine, I have tried to stay in touch with local farmers, Ag Extension, the PCC Agriculture program, and Women in Agriculture.  Still, I feel a disconnect, so consider this little experiment as an attempt to continue to foster community, make connections, and inspire gratitude for all we have here in Caswell. 

Hangover Soup Recipe

The first four years of my life were lived in Marshall, Texas. It seemed taht our next-door neighbors grilled steaks every weekend after my brother and I had been sent to bed.  Our bedroom window opened to their backyard, inviting aromas that still make my mouth water.  Driven by hunger, Allen and I would sneak into the kitchen and open a can of Campbell’s tomato soup.  

Let me suggest, however, a tastier alternative: Hangover Soup (speaking of “shades of the prison-house!”) adapted from Crescent Dragonwagon’s “Dairy Hollow House Soup Cookbook.” 

In a large soup pot, combine 8 roughly chopped cloves of garlic, 6 cups chicken stock, 2 tsps. rubbed sage, 2 tsps. thyme, some chopped fresh parsley (or dried), and 1 tsp. black pepper. Bring to boil, then simmer 45 minutes.  Strain through sieve.  Add 3 cups V8 juice to strained broth, bring to boil, add half cup or so of pasta (small elbow or alphabet).  Cook 5 – 8 minutes.  Meanwhile beat 3 egg yolks in bowl.  When pasta is done, ladle a little of the soup into the egg yolks, whisk together, then whisk back into soup pot to thicken soup. Eat as is or place a slice of toasted French bread topped with parmesan cheese in individual soup bowls and top with soup.  Garnish with parsley or cilantro or avocado. 

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