1. Wash, trim and chop Mixed Roots, Garlic, Hot Peppers and Shiitake Mushrooms. We like the Roots diced into small (1/2" cubes and be sure to remove the stems from Shiitakes before using.)
2. In a soup pot saute the Roots until just tender with 2 Tablespoons Vegetable Oil, season with salt and pepper. Add Garlic and Hot Peppers to your taste, these Peppers are not too hot!
3. Add 6 cups liquid. We use 5 cups Vegetable, Chicken or Beef Broth with 1 cup Rice Wine Vinegar.
4. Season soup liberally with Ginger, Cumin, Soy Sauce, Fish Sauce, Galangal if you have it.
5. Add Shiitake Mushrooms for the last five minutes of cooking, just before serving.
This soup s also nice with ramen or rice noodles and chopped firm Tofu.
Many of our Members who order our farmer's Chicken Eggs regularly have noticed that the girls have taken a bit of a break lately! This is due partly to the cold weather setting in (you would stop laying Eggs too) and their normal yearly cycle. They really do need a break, they can't just continue to lay Eggs every day! Our farms work around their schedule by adding to our flocks each year, usually in the Spring and Fall. This ensures year-round production as another group of Hens start to lay for the first time as others are taking some time off. The very first Egg that a young Hen lays is usually VERY small. Often it doesn't have a yolk, it is just filled with white. Here is a picture of one our new girl's first Eggs along side a regular size Egg for reference. Less than an inch long, we found it in one of the layer boxes this week!