Held every Wednesday and Saturday
on Truro's Lemon Quay and
every Tuesday on the Moor in Falmouth
In this month’s seasonal recipe, we used leftovers from a Cornish Mill and Bakehouse Rye Bloomer to make a hearty winter soup, along with Russian Kale from Goonown Growers, but you could easily vary the bread and veg depending on what you have to hand.
A little background heat from the dried chillies provides an added layer of comfort in this simple but sustaining soup, and we like to add a spoonful of sauerkraut, curtido or kimchi courtesy of Delea Fermented Foods for added goodness in the winter months.
This recipe makes a big batch, which you can freeze down in portions for weekday lunches.
Ingredients ~ Feeds 6+
2 tins tomatoes
1 ltr chicken or veg stock
5 cloves garlic, peeled and thinly sliced
1 sprig of rosemary, stripped from the stalk
1 dried chilli, finely chopped
A large handful of Russian Kale
Cornish Sea Salt
Extra Mature Cornish Gouda (or alternative) to garnish
A spoonful of sauerkraut, kimchi or curtido (optional)