This week from SoupCycle


Lemongrass Coconut Chicken Curry (meaty)
Thai style soup created with curry, fresh lime, lemongrass, chicken, mushrooms and rich coconut milk. A wonderful and complex flavor from the best kitchen in Soupland.

Sweet Potato Curry (veggie)
Smooth sweet potato soup with Indian garam masala seasoning and our in-house veggie broth.

Harvest Soup (vegan)
This vegan soup has all the bounty of the growing season. We take fresh zucchini, rainbow chard, yellow squash, carrots, and add hearty great northern beans and rainbow quinoa.

Pumpkin Chili (Chef’s Choice)
This soup get us so excited for Fall! A hearty soup with the right balance of spice and a touch of cinnamon. You will be licking out your bowl and asking for more.


This week from SoupCycle

Clam Chowder (meaty)
Creamy clam chowder so tasty you’ll think you’re dining in New England.

Squish Squash Soup (veggie)
Smooth soup made with organic squash, cream and spices.

French Lentil (vegan)
Lentil soup with the distinctive tastes of red wine vinegar and Dijon mustard.†

Barack-a-li Cheddar (Chef’s Choice)
An ode to #44’s presidential garden. This tasty soup has broccoli and cheddar flavors accented by basil and ground mustard seed. †

Hey! Do you want to participate in a survey?

Darin Harrison is a student at Oregon State University pursuing a Masters in Anthropology. He is looking into the patterns of use of the Corvallis Farmers Market for a class project. He is interested in why people go to the Market, and the environmental impact that the choice has.

We have agreed to help him get his survey out to the people who use our market. Here is a link to the survey.

From SoupCycle

Menu for This Week (February 12th)

SOUPS – $12.50
Meaty Chicken & Rice & Everything Nice– A classic chicken and rice soup with homey flavors to remind you of grandma’s home cooking.

Veggie Roasted Corn and Ancho Chile Bisque – We like this soup hot or cold, either way you can’t go wrong. This pureed soup is a wonderful, slight spicy, blend of ancho chiles, red peppers, corn and cream.

Vegan Pot of For Goodness Sake!– Pureed red lentil soup made with carrots, potatoes, garlic, a touch of cumin, a shot of lemon and a slight kick of cayenne. This SoupCycle soup was featured in Food & Wine Magazine in 2011.

Chef’s Choice Creamy Tomato Basil– The classic. Great by itself. Even better paired with your home-made grilled cheese.

From Honeystone Candles

Honeystone Candles encourages you to stock up, as this Saturday will be our last for 3 weeks. We will miss the markets on 17th and 24th Feb, and 3 March.

We’ll look forward to your smiling faces on March 10.

This Saturday, we have hearts for Valentines, and many other designs of candles to brighten your winter days.

Find us along the south wall of Guerber Hall.

Soup Cycle is back this Saturday!

Menu for This Week (February 5th)

SOUPS – $12.50
Meaty Cambodian Pork Stew This soup is really dynamic. We start with a super flavorful pork stock, add some Chinese 5 Spice, mushrooms and finish with cabbage and shredded pork shoulder.

Veggie Sweet Corn Cardamom CurrySweet and savory soup with cremini mushrooms, cauliflower, sweet potatoes, corn, coconut milk and our own curry blend.

Vegan Brazilian Black Bean Sweet and spicy black bean soup made with jalapeños, molasses, lime juice and red wine vinegar.

Chef’s Choice German Barley & Vegetable– This is a German inspired soup that is made Vegan friendly. The soup features a wonderfully flavorful broth, paired with carrot, turnip, cabbage, and barley.