They soon will be anyway, despite the seemingly endless sunny days we are enjoying. The temperature is dropping, woolly jumpers are suddenly an attractive option again, soup is high on your want-for-lunch list, and baking feels like the right thing do, if only to get stand by a warm oven.
Here at Folk House the term is in full swing. After a long quiet summer it's a great to have a buzz about the place again. Come and warm your cockles with us and see what's cooking in the Folky kitchen.
Autumn is pumpkin & squash frenzy time, they are so bountiful, beautiful and bonkers with their colour, weird shapes and sizes and their rich, earthy flavours. We displayed some on our counter during Organic September and now we are cooking them!
Easy Pumpkin Soup.
1.5kg pumpkin or fleshy squash
1 teaspoon dried chilli
1/2 teaspoon cinnamon
1 large onion
3 cloves garlic
1 stick of celery
1 litre hot vegetable stock
Peel, de-seed and cut up the pumpkin into chunks about the size of an apple quarter. Peel and chop up the onion, and celery, into roughly similar sizes. Peel garlic cloves and leave whole.
Put all the vegetables in a roasting tin with some good glugs of peppery olive oil, the chilli & cinnamon, salt & pepper and mix them all up until every bit is coated with the oily mix. Roast in a medium oven for about half an hour or until all soft, golden and ready to squish.
Put half the veg in a blender with half the stock (yes, you can use a stock cube and also chicken stock can be really nice in this. Home made stock is ALWAYS best, but cubes will do the job nicely if they are good ones), blend until really smooth & velvety, put into a saucepan and repeat with the other half. It must be smooth, not grainy.
Check for seasoning and adjust if need be. This is where the fun starts. You can add any number of delicious little items when you serve this, from a swirl of cream, to toasted pine nuts or roasted, crispy pumpkin skin.
To crisp the peeled skins simply add them to a bowl with a little olive oil and a pinch of salt, mix well until coated and roast on a flat tray, in a high oven for about 10 minutes or until just browning at the edges. They will get soggy quite quickly when served on the soup so keep them until the last minute.
You can also add some chopped parsley, or a little pinch of fresh thyme leaves, with a swirl of really good olive oil and some black pepper. Or toasted almond slivers... the list goes on so have some fun experimenting and let us know what you come with!
Well, not quite, especially given the beautiful sunshine we have had over the last few days! But, starting back after our two week break always feels like the end of the summer holidays when I was a kid - a bit of regret and wanting summer never to end, but also a little excitement at seeing everyone again, making some lovely food, checking out the new courtyard paving, greeting the students and tutors of the regular classes, like Arlette who teaches French and who has been working at the Folk House longer than I have been there.
The team, me, Alina, Asher, Louie, Anna, Elana and newby Alice are looking forward to welcoming our customers, old and new, back to the cafe and getting on with the business of feeding you and making your days better. In the meantime have a wonderful and sunny bank holiday weekend!
See you on Tuesday!
We re-open at 9am, Tuesday 30th August 2016.
And still it rains.
But there is still so much to look forward to! The sun will shine again, one day, there is a live music line up to cheer the dullest day here at the Folk House in the next few weeks including the one and only, most charming Mr Brooks Williams, back by popular demand and playing once again with our Keith Warmington, he of the dulcet tones and a nice way with a harmonica, on Friday 1st July. Ticket price includes some damn fine food by us.
For more info and tickets:
Phone: 0117 926 2987 | Email:firstname.lastname@example.org |
And then there is also there is Summer School (30th July - 7th August) with courses and workshops from meditation to pottery, creative writing to photography, dance to book binding; we have it all going on, accompanied of course by delicious snacks and lunches in the café, to eat in or take away.
OPENING TIMES OVER THE SUMMER
Summer opening hours start on Monday 11th July -
Monday - Saturday 9am - 4pm (re-opening in the evening for music and other pre-booked events)
Opening hours during Summer School will coincide with course and workshop times.
The Café will be closed for annual summer hols and a bit of a spruce up August 17th - 30th.
Autumn term starts Saturday 10th September.