I am happy to share with you part of a recent article from the Sacramento Business Journal. Kaiser adds healthy dose of fresh-food commerce by Kathy Robertson Staff Writer. Anthony Cantelmi, an internal medicine doctor at Kaiser's Roseville Medical Center, picked up onions, garlic, cherries and tomatoes during his lunch break. Linda White, a volunteer in the outpatient surgery center, bought a bag of cherries while she waited for a prescription. And Bonnie Woolf, a cancer patient who comes to the medical center for chemotherapy on Fridays, looked over the produce and dubbed the notion of an on-site farmers' market "cool."
Kaiser Permanente launched its first Fresh Friday Market in the region June 2 in the courtyard of its growing Roseville Medical Center. Another market starts June 16 at the Sacramento Medical Center on Morse Avenue. Both are part of the company's popular employee-wellness program. The idea is to make it easy for Kaiser employees to pick up a weekly supply of fresh fruit and vegetables at work, but the markets also are open to patients and the community.
Kaiser hosts more than 30 farmers' markets at medical centers in California, Colorado, Georgia, Hawaii and parts of the Northwest. The first market opened at Kaiser's Oakland Medical Center in May 2003.
Michael Pollan (author of “The Botany of Desire” and “The Omnivore's Dilemma”) quotes a local California farmer who supplied all the food for one of the meals described in Pollan's latest book. The farmer pointed out that we would never be as careless about choosing the person who repairs our car as we are about choosing the people who grow our food.
We entrust our food to a very opaque and complex system. Farmers' markets are part of an alternative to this, and if you buy fruits and vegetables in season, they are often less costly.
This week's soup uses many fresh ingredients from the market. Be sure to buy carrots with the green tops still attached. Bagged carrots may have been in the bags for months. Unlike some carrot soups, this version has very bold flavors and can be a main course for dinner. While chopping all the ingredients makes it seem like "it takes a village to" make a soup, the village will like it.
Servings: 6 for appetizer or 4 for main course