The tree has been harvested. I think we picked almost 100 pieces of fruit! I always worry about readiness but they look perfect, don’t you think? Today’s newsletter includes a video showing how to open up one of these beauties and some fall soup suggestions.
How to pop a pom open!
I never tire of opening a pomegranate and seeing the ruby red arils. Here’s a short video showing how I open mine up. Once open, I take a deep bowl of water and de-seed each section. Then eat them as is or add them to just about everything - even a sandwich or taco for a pop of acid and a little crunch!
Pomegranate inspiration!
For those of you pomegranate-obsessed (like me), here are all of my pomegranate and pomegranate molasses recipes. And be sure to pop over to Laura Bashar’s blog, Family Spice for so many more ideas of what to do with fresh arils and molasses!
To celebrate the season, I’m teaching an all pomegranate class at The Civic Kitchen in San Francisco on October 19 - from fresh pomegranates to pomegranate molasses, we’ll be cooking a whole feast to enjoy at the end of class. Only a few spots left!
Put some barley in your bowl!
What happens when your humble pantry grain meets deep umami mushrooms and optional flanken ribs? Barley mushroom soup with optional beef flanken will become your favorite bowl of soup all fall and winter long.
Hummus in your soup?
Yup - not a typo - just a brilliant idea by my co-author Sarene Wallace. It adds flavor, texture and protein to this luscious butternut squash soup. And don’t miss the tip for roasting the squash without having to peel it!
Beth’s favorite sound bites right now:
The new book on Lebanese baking by Maureen Abood.
The latest on Sumac & Sunshine - behind the scenes with Sarene!
Need a few moments of zen? Check out Magic in the Margins by Leigh Olson!
Mystery link: Could be one of my recipes or someone else’s!
Have any questions? I never tire of talking about food so leave a comment below or reply to this email. Happy to help! Have a delicious weekend.
You can also find me:
on Facebook: OMG! Yummy and Sumac & Sunshine
my other newsletter Sumac & Sunshine
Oh oh oh - an ingredient we can’t get enough of! And our favorite fall soup. Yay!