In recent years, 'farmers markets' have become very trendy, with foodies falling over themselves to pay top dollar for produce that is no better (and sometimes worse) than supermarket goods.
There are notable exceptions. Our own Harringay Market being one, because it focuses on PRODUCED goods rather than produce. And the other, even more notable exception, is Andreas and Julia Michli's outstanding Cypriot greengrocers in St Anne's Road in Harringay. (see below)
This place was a farm shop long before the idea was invented. Virtually everything they sell comes from their farms in Cyprus and Hertford. And that link to the town of Hertford has great historical significance. In ancient times, farmers from that town used to drive their cattle to market down a forest path known as 'Green Lanes', which was how the road got its name.
Being farmers as well as greengrocers means Andreas and Julia seriously know their stuff. Not sure about what goes with what? Fear not, for they will gladly assist you and provide you with superb quality goods at a fraction of supermarket prices.
I had been one of those who'd slightly forgotten about them, so when a friend sent me a meat recipe he wanted me to make 'veggie' it was an ideal chance pay them a visit.
In the picture above you will see the ingredients for a hearty soup for 4 - 6 people. The only things I added here are the stock cubes, the chilli powder and half a can of baked beans left over from breakfast. Everything else was bought from Andreas and Julia's. Note the big bag of paprika at £1.10. That would cost £4.00 in a supermarket. In total, I think I spent about £3.50 and that was only because I decided to use fresh cherry tomatoes rather than tinned.
So what do we do here?
Firstly peel and chop up the carrots, onions and celery then sweat them in some oil for about 5 minutes. Then add in two cloves of garlic, a tea spoon of chilli and paprika and half a tea spoon of cumin. Give then all a minute to bring out the aromas, then add in the chopped tomatoes.
Now, I used cherry tomatoes here with a shot of puree, because they were so nice looking, but a 400g can of chopped tomatoes will do just as well. give it all a stir and another minute so that the tomatoes start to break down.
Crumble in two stock cubes and 750 ml of water. Bring it all to the boil, lower the heat and simmer for about ten minutes. Add in the quartered mushrooms and the beans and give it all another five minutes. I left the mushrooms until last as I didn't want them to go mushy or colour the water.
When serving, I suggest that a dollop of plain Greek yoghurt might be useful here, because it's soup with attitude. It's got a very spicy kick to it, but its not the type of kick that blasts the roof of your mouth off.
So there you have it a nice and easy warming soup for autumn. And its very cheap too, but only if you avoid the overpriced supermarkets and 'farmers markets' and go instead to Andreas and Julia's, a true farm shop if ever there was one.