What does the WIN team do with 2oo pounds of organic vegetable trimmings besides feed them to the chickens?
They organize a team of volunteers and make a 6 hour Minestrone Soup which will get put in the large family bags that get delivered each week.
Louise Holloway has already soaked and cooked the cannelloni beans the day before so day of she prepares the macaroni which gets added to the stock. Barb Schiltz tears the kale from the school garden into manageable size pieces and Kristi packages up grated parmesan which will get sent home with the soup.
Meanwhile Jeff Nelsen, Lyn and Kristi have been preparing croutons from day old bread which gets a smattering of olive oil and then are oven roasted.
Lyn shows us the beauty of this incredible pot that can be slowly tipped so that every last drop of the fantastic stock is saved. Pam uses the giant potato masher to hold back the veggies as we tip out the last of the broth.
Our beautiful soup simmers on the stove with each of us having a sample bowl to determine what needs to be added.
We had lots of stock left over for future soup making and 30 quarts of Minestrone are ready to go in the family bags this week.
This is just one of many ways we make full use of the food supplies and are able to give the families diversity in what WIN offers.
From the soup makers!
Kristi O’Donnell, Lyn Kiernan, Jeff Nelson, Barb Schlitz, Louise Holliday, Pam LeLoup, & Mary Fisher