go to freshfarmmarkets.org Get Fresh! Buy Local! Celebrate the Seasons! The FRESHFARM Markets are dedicated to the farmers, food and farmland in our Chesapeake Bay watershed region. Every week you will find the freshest, locally grown foods from our family farmers who care about the land and the quality of the food they grow. By supporting our market farmers with your food dollars, you are ensuring a future for farming in this diverse growing region. Our “Chef at Market” and other market educational programs are designed to showcase the delicious foods and flavors in our region. As you enjoy eating fresh-from-the-farm food, you will be reconnected to the seasons and the rhythm of the farming so near by. Every day you eat, you are part of a “Delicious Revolution” to nourish yourself and your loved ones and to sustain our family farmers and local farmland. As Kentucky farmer and author, Wendell Berry says, "Eating is an agricultural act." Spread the word and share the bounty of our local farmland! Visit us at www.freshfarmmarket.org Egyptian Spinach Soup Nora Pouillon, , Restaurant Nora For more than 20 years, Nora has been a leader in showcasing an organic food and lifestyle philosophy. In April 1999, Restaurant Nora received organic certification, the first restaurant ever to achieve this designation. It means that 95% or more of all ingredients used in the restaurant must come from certified organic farmers, growers and suppliers. She believes that all the meat, poultry, dairy products, fruits and vegetables served in her restaurants, as well as the flour, grains, oils, coffee, sugar, tea and even chocolate that are grown and raised without the use of chemical additives or hormones and are not only healthier, but simply taste better! Among her honors, Nora was voted Chef of the Year in 1997 by The International Association of Culinary Professionals. Nora sits on the boards of directors for the Amazon Conservation Team, the Environmental Film Festival, FRESHFARM Markets, Earth Day Network, SeaWeb and Wholesome Wave. The documentary Nora! premiered at the 2009 Environmental Film Festival. She and her partners also founded Changing Seas, a sustainable aquaculture business. Restaurant Nora is located at 2132 Florida Ave. NW; Tel. 202/462-5143. Asia Nora is located at 2213 M Street NW; Tel. 202/797-4860. Serves 6 1 tablespoons olive oil 1 onion(s), finely chopped 1/4 teaspoon ground turmeric, (see note) 4 cups chicken stock, or vegetable stock or water 3 to 4 scallion(s) (green/spring onions), finely chopped 1/3 cup basmati rice salt and pepper 1 pound spinach, well washed and large stems removed 2 cups plain yogurt 2 cloves of garlic, crushed Heat the olive oil in a large saucepan and sauté the onion until soft. Add the turmeric or curry powder and cook a further minute to let the spice warm through. Add the stock or water, scallions, rice, salt and pepper. Simmer gently for approximately 15 minutes until the rice is cooked. Do not overcook. Cut the spinach into chiffonade, add to pan and cook for another five minutes. To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle. To serve cold: Allow soup to cool, add yogurt and garlic and purée. NOTE: 1/4 to 1/2 teaspoon Madras curry powder can be suvstitued for the turmeric, depending on how fragrant you want your soup to be.