Falling for Fall

Now that we are entering November, we will also be celebrating one of my favorite seasons: craft fair season. Local high schools will be hosting different vendors and small businesses selling their products and merchandise every weekend throughout the month. This comes just before the holiday season, creating the perfect time to buy personal gifts for loved ones while supporting your local entrepreneurs and small businesses.

Shopping locally can benefit you, your community, and the environment all at the same time. At these local craft fairs or even at a storefront, customers are essentially investing in their own neighborhood. More of the money spent at locally owned businesses will stay within the local economy than when spent at a national chain or corporation.

Our small businesses also create more local jobs that can benefit our neighbors. Small businesses employ more than 52% of the nation’s employees, according to the University of Michigan. They create learning experiences for our teenagers and young adults, extra income for our low-income workers, and creative outlets for our retired community.

Conserving energy and resources are also great benefits to shopping locally. Shops within our community require less infrastructure, maintenance, and therefore, more return on tax dollars.

Small businesses that are supported by their community, commonly support their community right back. If your little league team has their end of season party at their local pizza place, that pizza place will be more likely to sponsor the team in their next season. Getting to know your local business owners and being proud to support their work creates a sense of community and togetherness that our society craves. 

Each weekend of this month will host different craft fairs in surrounding communities with some familiar and some new local vendors.  Be sure to invest in Long Island and shop local.

Fall’s Favorite Recipe: Cream of Mushroom Soup

My father, a professional chef and restaurateur, has been making his delicious homemade soups for over forty-five years. Though he studied at the prestigious Culinary Institute of America, he arguably learned most of his skills while working in restaurant kitchens from the early age of fourteen. As his daughter, I love everything he makes, however his cream of mushroom soup is definitely one of my favorites.

In celebration of National Soup Day this past Monday, The Messenger is embracing the cool weather with Pat’s Cream of Mushroom Soup.

Feeds 10-15 people,

extras can be frozen and reheated

Ingredients:

Butter, half pound

Onions, chopped finely, half pound

Mushrooms, chopped finely, half pound

Flour, 6 ounces

Chicken Stock, hot, 3 quarts

Milk, hot, 1 quart

Cream, half quart

Salt, to taste

Pepper, to taste

Croutons, optional

Directions:

Sauté chopped onions and mushrooms in butter till they are soft and have no color. Slowly add the flour to the sauté pan and stir in until the mixture is smooth, cook for five minutes on medium heat.

Slowly add the hot chicken stock gradually, stirring till smooth. Simmer for 7 minutes or until it is thick, whip if necessary. Mix in the hot milk and cream. Season to taste, and sprinkle croutons over the top.

Notes:

This Cream of Mushroom soup is absolutely fantastic on its own. However, it is also commonly enjoyed over pasta, preferably tortellini, or made with shredded chicken for a little extra protein.