Hurry! Plus, my Cold Spinach Soup recipe inside!Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 
Jan Buhrman

Green Garden Soup.

Azorean fish stew is served for lunch.
 

Here we are in July. My garden is well underway. The peas are almost gone and what is left is dry and tired. The cilantro is bolting, and the tomato plants are green and full. I harvested the last of my spinach today and made this green garden gazpacho soup, and here I share the recipe!
 VIEW COLD SPINACH SOUP RECIPE 

Caravan on the organic farm of Paolo and Inez.
 

Consider joining me in the Azores this Fall. There is so much to witness in the Azores, but the people are what draws me back. 

Helena and Manuel are our hosts in the Azores and the keepers of the ancient land of the Azores and the Furnace Forest Living is their home.  Manuel is a descendent of royalty; land has been in his family for over 300 years. He is a master horseman, a rancher, and a farmer, and runs the inn with his wife, Helena. Together they raise horses, cows, goats, and chickens and keep a vegetable garden, as well as hundreds of fruit trees, and they use their harvests for meals, preserving, canning, and drying as necessary. They are heartwarming folks who run a lovely estate; they open their doors and hearts and welcome us to share their stories. We will have breakfast in the garden, and perhaps Manuel will bring his goats around to say hello.. 

And there are Inez and Paulo, who have an organic farm that includes a restaurant and accommodations. Paulo will walk us through his garden, telling its history and sharing his bounties. One of the nine tables will have been reserved just for us. There is no menu––just seven or eight courses β€” all from the farm and the local fishermen. Inez ansd Paulo’s approach to farming and life is regenerative, from selling their β€œbaskets of the day” to the local chefs all over the island, to creating charming accommodations, including a caravan. What they offer is a way of life that you just want to wrap yourself around in and snuggle into. It’s charming and delicious, and leaves you wanting more.

The welcome sign at our organic farm tour.

 VIEW AZORES, PORTUGAL RETREAT 
 

Come join me this September in the Azores. We have two rooms left, just for you! Each day has optional luscious hikes, and each day is filled with gastronomic experiences.

In the meantime, I would love to hear what you do with the spinach soup. As for me, I served the leftovers the following day. I didn’t have enough to make a full bowl of soup, but just enough to cover the bottom of a shallow bowl and top it with seared striped bass! It screamed β€œsummer”!

Happy July!

Jan

Why join me in the Azores? Here’s why.
 

The beauty of the Azores awaits you.
 

A CULINARY ADVENTURE TO THE AZORES, PORTUGAL

SEPTEMBER 29-OCTOBER 6, 2024

Discover the culinary soul of the Azores on a cooking retreat in this breath-taking archipelago! Immerse yourself in the local culture, learn from passionate chefs and farmers and savour the unique flavours of this remote and enchanting region of Portugal.

Farm-To-Table Cooking Classes | Volcanic Hot Springs| Pineapple Farm & Tea Plantation Tours | Meet Local Farmers & chefs | Awe-inspiring picnics
 VIEW AZORES EXPERIENCE 
 

VERMONT WITH NUTRITIONIST AND FRIEND JOHN BAGNULO, MPH,PHD

OCTOBER 20-25, 2024

During our 5-day retreat at Blueberry Inn in Vermont, we will focus on the brain health and its connectedness to the entire body. The retreat will be a combination of cooking classes led by Jan and lectures led by John Bagnulo.

Campfires | Hikes | Nutrition lectures | Cooking Classes | Group Discussions
 VIEW VERMONT RETREAT 
 

Jan Buhrman, 54 Hewing Field , Chilmark, MA 02535, United States

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