From farm to bowl

E: The Environmental Magazine, March-April, 2005 by Jennifer Vogel

Fairfield Farm Kitchens, pioneers of organic heat-and-serve entrees, are kicking things up a notch with their new line Organic Classics Refrigerated soups. These yummy treats put an organic spin on some old favorites such as chicken noodle and seafood chowder. All meats and vegetables are USDA-certified organic, and the seafood is caught in the wild.

What's more, the company teamed up with the famous Moosewood Restaurant of Ithaca, New York to bring Moosewood's vegetarian soup recipes into your kitchen. Savory delights include broccoli-cheese, mushroom-barley and Texas two-bean chile. The soups ($4.99) are made fresh and vacuum sealed in pint containers, which are also microwavable. While many canned natural soups tend to be thin and bland, Organic Classics and Moosewood soups are hearty and well seasoned. Now we don't need to travel to Ithaca or grandma's house for warm, soupy goodness. CONTACT: Fairfield Farm Kitchens, (877)400-5997, ext. 358, www. farfieldfarmkitchens.com.