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Hi friends! Bad news. We don’t have a new show for you this week. Joy tweaked her back and so we weren’t able to record a new episode for you this week. Instead, I’m sharing a recipe for Carrot Almond Soup that is one of my favorites for fall.

We’ll be back next week with something tasty for your ears!

Yield: 8 cups

Carrot Almond Soup

Print

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 2 pounds of carrots, scrubbed and chopped
• 3 tablespoons olive oil
• 1 teaspoon minced fresh sage
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 quarts chicken or vegetable stock
• 1/4 cup almond butter

Instructions

Place chopped carrots on a rimmed cookie sheet.

Drizzle with olive oil, and sprinkle with sage, salt and pepper. Toss to ensure
that carrots are coated with oil and that spices are evening distributed.

Place in a 400° F oven and roast for 25-30 minutes, until the carrots are browned and tender.

Place roasted carrots in the carafe of a blender or the bowl of a food processor. Add warmed stock and almond butter and blend until smooth.

Taste and add more salt, if necessary. Serve hot.

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This week, we’ve got a cucumber tip, a no-recipe chili, and some thoughts on upgrading your blender.

We also talked about the lastest canning scandal: Can canners still trust the Ball Blue Book, cornerstone of the American canning canon?

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and Twitter @localmouthful and help us spread the word about the show.

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This week, we’ve got a flexible and kid-friendly fritter, a recipe to recommend, and a review of the book, Fiber Fueled.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and Twitter @localmouthful and help us spread the word about the show.

Podcast: Play in new window | Download

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Podcast: Play in new window | Download

Subscribe: Apple Podcasts | RSS

This week, we’ve got a special episode. Many of you have written to me over the course of the pandemic to ask about kitchen projects that are really Dan’s. So we asked him to come on and answer them himself.

Dan’s list of online sources for bulk staples:

Sunflower oil

Where to buy: Susquehanna Mills

Rice and Cornmeal

Anson Mills

Legumes, dried beans

Palouse Brand chickpeas and lentils

Soybeans

Where: Laura Soybeans

When researching homemade soymilk, they kept coming up as the best beans to use. Dan had tried some dry from the bulk section at the store, but Laura were noticeable better, less beany.

Peanuts

Where to buy: Wakefield Peanut Co.

They’re the only farm Dan found that sold RAW (not roasted) nuts in bulk and also spin-blanches their nuts (vs cooking)

Bulk food sites

Grains (rye, oats etc.)

Breadtopia, popular with breadmakers so lots of turnover, some rare and heirloom grains

Dried fruit: Raisins, not-raisins (currants, cherries, whatever)

Where to buy: Foodtolive.com (for now)

Dan loves the clear country of origin

Nuts: Cashews, walnuts (or pecans, almonds)

Where to buy: Foodtolive.com (for now)

Sugar

Where to buy: Direct from Wholesome Sweeteners

Salt

Where to buy: Morton’s iodized table salt, from Morton’s or restaurant supply

Dan’s recipes for a few homemade staples. We’ve got ingredients and basic instructions here, but there’s more detailed discussion of how these are made in the episode!

Soy Milk, Makes ½ gal

Soak 200g beans overnight 1-2 days, blend with 2 water, add to 6.5c water, cook 10m, strain, cook 10m

Okara

Peanut Butter, makes 1 qt

More details at: Lifeisnoyoke.com

Fat content of nuts is big. Peanuts have lots, easy to make butter with. Almonds are lower in fat, harder to make into butter. You can add oil, or add peanuts to other nuts.

900g raw nuts, 16-18 min at 350, fridge, blend with ¾ – 1 tsp salt

Muesli

500g flaked grains, 100g seeds, 100g nuts

Toast oats and nuts

Toppings (fruit, chia seeds, etc.)

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

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In food news this week, the Smithsonian is hiring a permanent curator of food and wine history.

In “What’s for Dinner?” Joy is cooking up her favorite dahl.

In “How’d You Make That?” Marisa has a muffin recipe:

Banana Oat Blender Muffins
1 ¼ cups rolled oats
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
3 overripe bananas
1/3 cup real maple syrup
2 eggs
¼ cup neutral oil

Preheat the oven to 350°F/177°C. Lightly oil a standard 12 cup muffin tin.
Place the oats in a blender and process until they have transformed into flour. Add the baking soda, baking powder, salt, and cinnamon and pulse to combine.
Add the bananas, maple syrup, eggs, and oil and process until smooth.
Portion the batter evenly between the prepared muffin cups. Bake for 15-18 minutes, until the muffins have risen nicely and a cake tester comes out mostly clean. Remove from the oven and let them cool for 10 minutes in the cups. Run a butter knife around each muffin and remove from the cup, placing on a rack to fully cool. Muffins will keep 2-3 days on the counter, a week in the fridge, or for several months in the freezer.

In our Wildcard segment, we talk all things melon.

And in What We’re Loving, it’s smoked fish for Marisa this week.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

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This week in food news, we discuss Jezebel’s article on the weird world of Costco influencers.

In our What’s for Dinner? segment, Marisa is cooking up streamlined turkey burgers.

In our How’d you Make That? segment, Joy is talking about tweaks she’s made to her potato salad method.

And we have a wide ranging discussion of pasta.

In What We’re Loving, this week it’s The Great Canadian Baking Show

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Podcast: Play in new window | Download

Subscribe: Apple Podcasts | RSS

In food news this week: Netflix’s ‘High on the Hog’ is essential food TV via the LA Times

In our “What’s for Dinner?” segment, we’re talking about making salad dinner-worthy.

In our ‘How’d you Make that Segment?” we’ve got skillet jam.

We’re also looking ahead to all the summertime eats in store over the next few months.

And finally, in “What We’re Loving” it’s green garlic.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Podcast: Play in new window | Download

Subscribe: Apple Podcasts | RSS

By listener request, we have done a new breakfast special to explain what we’re eating in the morning now as opposed to when we made our first breakfast special in 2016.

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This week, in food news: I’ve Been a Waiter for Almost 35 Years and I’m Proud of It

In our “What’s for Dinner?” segment, Marisa’s got baked eggplant parm with tofu ricotta

In our “How’d you Make That?” segment, Joy is making crispy mushrooms.

We talk about all the old and new ways we use our freezer space these days.

And in What We’re Loving, it’s Pizza Plus in South Philly.