WellesleyWeston Magazine

FALL 2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/359840

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Page 199 of 219

Roche Bros. might include a juicing kit in the produce department. Each kit contains a mix of fresh fruits and vegetables for you to take home and put in your own juicer or blender. Brothers Marketplace, which showcases many local products, clearly labels fresh produce grown in New England. Janie Knight of Weston has been a vegetarian since she was 12, though she does occasionally prepare meat for her husband and 19- year-old son. Though she shops at regular supermarkets, she praises Wilson Farm in Lexington and Russo's Market in Watertown for offer- ing "more unique types of things." During the summer, she visits the farmers market in Waltham. Volante Farms in Needham employs executive chef Todd Heberlein to prepare lunches and take-out meals that take advantage of the farm's fresh produce. "Once we get into the growing season, if you're a vegetarian, this is where you want to be," he says. Each day's lunch menu includes a selections of sandwiches, includ- ing roasted seasonal vegetables with red pepper hummus; salads, such as roasted beet and jicama with chipotle dressing; and vegan or vege- food & wine SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP from The New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, Thomas Nelson, 2007 This has always been our most popular vegetarian soup. Made with coconut milk, lime juice, tomatoes, and ginger, it's hot, sweet, sour, and luscious all in the same bite. Our shops in Boston are near some of the best colleges and universities around. Many of the students who come in are vegetarians with diverse and eclectic tastes. I had a student stop me on the street one day to tell me that he was not planning to be on campus that day, but when he heard that I was serving this soup, he found a reason to stop by for lunch. That made me very happy because I want to be the students' kitchen away from home, feeding them whenever they need a bowl of something hot and nourishing. 3 Tbsp. olive oil 1 large Spanish onion, diced 4 carrots, peeled and sliced into coin shapes ½ cup diced celery 4 cloves garlic, minced 1 lb. butternut squash, peeled and diced into chunks 2 cups (16 oz.) diced canned tomatoes 2 cups (16 oz.) canned chickpeas, drained 12 cups vegetable stock 2 cups tomato juice ½ cup soy sauce ¼ cup freshly squeezed lime juice 1 Tbsp. ground ginger 1 Tbsp. ground coriander 1 cup flaked coconut "unique types of things" 198 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 4 Whether you take out a meal or prepare your own food, the local resources should keep your menus varied. B E T H F U R M A N

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