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With the sun shining and thermometer rising, it finally feels like spring may arrive in Central Oregon!  After being bundled up all winter in wool and downy layers, it sure feels good to feel the grass under our toes and sun on our faces!  

If you’re anything like me, it’s time for spring cleaning.  This is your last chance this season to return your glass jars and BP&P bags. Please return them to your pickup location or, for home and office delivery customers, please leave them on your doorstep or reception desk. Thank you!  

This is our LAST week of deliveries.  We will miss you over the summer.  But, in our free time, know that we will be testing new recipes to tantalize your tastebuds next fall.  From all of us at BP&P, we wish you a WONDERFUL summer!!!


Mark your calendars!  Wednesday, April 26, marks the last day of this season’s soup and salad deliveries.  BP&P closes for the summer so that we can spend every moment outside with our kids.

Your Soup-Scription will be placed on hold over the summer and in September, your Soup-Scription will resume.

Until then, we would love to hear from you!  Do you have a favorite soup and/or salad you would like on the menu in April?   Let us know!


kinsey in trailer

With the roads FINALLY clear of snow and ice, our trailer is back in service for deliveries. Need more soup?  We often have extra quarts of soup and sometimes hot soup samples.  Swing by and say hello!

You can find us on Wednesdays at Highland Elementary between 1:45 and 2:30 pm and Seven Peaks School between 2:45 and 3:30 pm.

If you spot us out and about, be sure to send us a picture (bpandthep@gmail.com)!


With three children, I often find myself scrambling to put dinner on the table.  I know that some of you relate…  On those nights, when I do not have BP&P soups and salads in my fridge, I spatchcock a chicken.    


Spatchcocking is an ingenious way to quickly cook a turkey or chicken and get crispy skin and evenly cooked, juicy meat.  Plus, you can keep the prepped bird in the fridge for up to three days and roast it in the oven on demand!

Although spatchocking sounds complicated, it’s fairly straightforward if you follow these steps:

Step 1: Remove the neck parts, heart and gizzard from the cavity. Freeze these for making homemade chicken stock!  Rinse the chicken inside and out and pat dry with paper towels.

Step 2: Using poultry sheers or kitchen scissors, cut along both the left and ride side of the spine to remove the backbone.  Save the backbone for your broth.

Step 3: Press down on each of the wings to break the bird’s breast bone and flatten the bird.

Step 4: Turn the bird over, skin side up.

Step 5: Rub the bird with olive oil and season the chicken with my secret rub (recipe following).

Step 6: Heat your oven to 400 degrees and position the rack in the middle of the oven.  Roast the chicken for 45 minutes or until a meat thermometer reads 150 degrees in the thickest part of the breast or 165 to 170 degrees in the thigh.

Step 7: Take the chicken out of the oven and let it rest for 10 minutes before carving.  Enjoy!

Secret Rub Recipe

2 T salt
2 T dark brown sugar
1 T ground pepper
1 1/2 t garlic salt
1 t white pepper
1 t chili powder
1/2 t onion salt
1 t dry mustard

Mix all of the ingredients  The rub may be stored in a sealed glass container in a cool, dark place for several months.  This rub is delicious on chicken but may also be used on steak (with or without BBQ sauce) and pork!

Send me pics of your spatchcocked chicken and let me know what you think of my secret rub!


Soup cleanses are the new trend for health and weight loss benefits.  A recent article in Healthfeatures details of Kate Hudson’s soup cleanse. According to Health’s contributing nutrition editor, Cynthia Sass, MPH, RD, nourishing soup can help you slim down but “you certainly don’t need to limit your entire diet to liquid meals to take advantage of its health and weight loss benefits.”

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According to a study in the journal Appetite, people who eat a low-calorie soup before lunch end up eating around 20% fewer calories overall.  Plus, soup is more satisfying than solids because it stays in your belly for a longer period of time.  Other research has also shown slurping your soup slowly helps you feel more satisfied and consume even fewer calories.  

Score for SOUP!


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While at first Friday at Footzone last month, several people who sampled my soups asked me where the name “Bean, Pea & the Pumpkin” originated.  A few customers thought all of our soups featured beans, peas and pumpkins!

Bean, Pea and the Pumpkin is named after my three children- my top taste-testers, biggest fans and unwavering supporters!  The nicknames for my children are “String Bean”, “Sweet Pea” and “Pumpkin” and the inspiration for the name of my company!

I am so proud of my three children and second to them, there is no accomplishment I am more proud of than starting Bean, Pea & the Pumpkin!


japan

We just returned from an epic trip to Japan.  Half the trip was spent backcountry skiing on the island of Hokkaido to find “Japow”, deep, light Japanese powder unique due to the constant wallop of Arctic weather from Siberia.  The second half of the trip was spent in Takayama, a quaint city in the mountainous Hida region of the Gifu Prefecture.   Aside from enjoying Japan’s epic powder, soaking in the onsens (traditional Japanese hot springs) and immersing ourselves in the culture, we were especially looking forward to Japanese cuisine!

We ate well- sushi, soba noodles, sukiyaki, miso, seafood, fresh tofu and so much more… Every meal was delicious due to the beautiful, fresh ingredients and the care taken in presenting those ingredients. Each small dish was a precious masterpiece with perfectly diced and arranged ingredients.  The seasoning was often minimal allowing fresh, seasonal ingredients to be the stars of the dishes.

The chefs and staff entertained us by teaching us how to properly prepare and eat each dish. Cold soba noodles were dipped in a delicate broth.  Hida beef was just barely seared over a grill in the middle of the table. Hoba miso was presented on a dried magnolia leaf and heated over a small charcoal brazier until bubbly and fragrant. Vegetables, noodles and tofu were simmered in a Japanese hot pot at our table and then thin slices of raw beef were dipped in the broth to cook.  Each meal was a delicious and interactive dining experience.

Even grabbing a snack at the 7-11 was a culinary adventure. Rice balls filled with salmon or vegetables and seaweed were stuffed in our packs for quick, delicious and surprisingly filling snacks at the top of the mountain.

We had an amazing trip and I look forward to adding soups and salads to the menu influenced by our trip to Japan.


It begins with delicious, homemade stock.  Stock is the base for all good soup but it takes time and good, organic ingredients.  There is nothing like the smell of vegetables and herbs simmering on the stove!  All of our soups at Bean, Pea and the Pumpkin begin with homemade stock.  Over the years, we have learned how to make a delicious rich vegetable, chicken and beef stock.  Stay tuned for upcoming blog posts as we plan on sharing the secrets and tricks of our delicious stock.  Stay tuned!!!