The pace has slowed considerably. There are still signs of yuletide greenery and lights, and there is even evidence of snow, but there is a welcomed sense of solitude on the North Fork of Long Island.At Bayview Market and Farms on Route 25 a handwritten sign says “Closing Jan 4 for the Season.” The ornamental winter kale is nestled in a frosty blanket of white.
Yet, inside there are still bins overflowing with bunches of local carrots, bulging turnips and acorn squash. I purchase a full week of food for less than four dollars.
At Junda’s Pastry, Crust and Crumbs in Jamesport, they will be taking a two-week holiday, but there are still a few rustic loaves of tangy rye bread with caraway available, and even a few ginger snap men for a late afternoon snack.
Most of the antique stores have closed early, but there are still some hints of treasures to be found on the Main Road.
The brilliant winter sun fades behind the horizon, so I take my bread and vegetables home and concoct a warming and luminous soup that evokes the luster of the day.
Curried Carrot Ginger Soup (Adapted from “Great Food Fast”)2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Course salt and fresh ground pepper
3 ½ cups vegetable stock
1 large bunch of carrots, peeled and cut into 1-inch chunks
1 “hand” fresh ginger, peeled and chopped fine
2 tablespoons fresh lemon juice
Melt the butter in a Dutch oven over medium heat. Add the onion, curry powder, salt and pepper. Cook, stirring occasionally, until the onion is soft, about 10 minutes.
Add the carrots and ginger and sauté a few minutes longer. Add the broth and 3 cups of water; bring to a boil. Reduce heat, cover and summer until the carrots are very tender, about 30 minutes.
Puree the soup in a blender in batches. Reheat, check seasonings and stir in lemon juice. Serves 4.
(Note: I finished one bowl of the soup with a touch of cream, but it was entirely unnecessary. The pureed soup is beautifully thick and creamy on its own and needs no enhancements. It also freezes well.)
©2009 T.W. Barritt All Rights Reserved
