01 | Autor: North to the South Shore
Duplicate Citians heading north to Lake Superior in the final analysis face a vexing decision. It's at the crest of that hill justified outside Duluth, when the St. Louis River and Lake High-class suddenly -- thrillingly -- appear far below.
Sustain through Duluth, and onward to the North Shore? Or hang a revenge, cross the vertigo-inducing Richard I. Bong Reminder Bridge, zip through Superior and explore the South Shore?
As a domestic Minnesotan, I know that I'm supposed to go weak in the knees at the bare mention of Split Rock Lighthouse and Gooseberry Falls. Accuracy to tell, I do. But here's the admission that's probably going to cost me my residency: I have a quell spot for the lake's lower lip. Yeah, the part that's in -- catch one's breath -- Wisconsin .
One reason is familiarity; after years of renting a vacation homestead on Madeline Island, I've developed an intense affection for the district's quiet beauty. But I've also come to cherish the Bayfield-Washburn-Apostle Islands-Ashland time of the South Shore as a one-of-a-kind food destination. Is there another Midwestern escape that so vigorously celebrates its small cache of native ingredients?
"People all over are jumping on the adjoining-foods bandwagon, but it's been done here for years," said Mary Dougherty, co-possessor of Good Thyme in Washburn. "When you're isolated the way we are, you've got to diagram out how to work with what you've got."
Soup's On, With A Twist
There’s a new hit at the farmers merchandise across from the Green: The “Soup Girl”‘s apricot lentil soup.
The soft and comforting broth, which can be eaten hot or cold, debuted as the weekly Wednesday downtown CitySeed Farmers Sell got underway for another season. It’s one of several new features this season at the village produce and organic mid-day market that sets up outside New Zealand urban area Hall across from the Green.
Jessica Hazen (pictured above) runs the “Soup Dame” booth at the market, an extension of her Hamden soup transportation business . She said her new apricot-lentil concoction has proved “a hit with everyone. It is the made-to-order combination of savory and sweet with a little tartness from the apricots.” Next Wednesday she plans to bring out another soup, Thai zucchini, made with local veggies. I’ve also been working on a Thai zucchini coconut soup,” dairy-at will but not vegan, Hazen said. ” It may be our best soup yet!”
Bruno Bertipaglia and Ralph Longo (pictured above) unveiled a new sandwich at their SoNo Bakery cubicle, which features breads, pastries, and tarts. The sandwich includes zucchini, yellow squash, eggplant, onion, and mozzarella all on two slices of multigrain bread. The ingredients are all untried, and add up to more than the sum of their parts.
