As a kid, one of Joe Buley’s favorite spots was his grandmother’s kitchen. The whole family—cousins, aunts, uncles, and neighbors, too—would gather around her table, eager to enjoy whatever was simmering on the stove. A resourceful woman who prioritized flavor and economy, Grams made her soups from whatever happened to be available that week. During the summer, that meant fresh produce and herbs from the garden, while during winter she made due with dried spices and root vegetables.
That’s the spirit Joe channels as the founder and head chef of Joe’s Kitchen. Joe learned the basics from his grandmother and mother, then formally honed his cooking skills in France. Chef and his team make each of their soups from fresh ingredients, sourced from either his Montpelier, Vermont-based Screamin’ Ridge Farm or other nearby producers.
Field Goods is pleased to offer four exclusive soups from Joe’s Kitchen, and we’re adding more varieties all the time. To make these fresh, homemade soups even more convenient, they come in a super-simple boil-in-the-bag, resealable pouch. And at 24 ounces for $9.75, that breaks down to just $3.25 a serving—quite the deal!
Current soups on offer: Lentil vegetable (soup of the week!), beef & barley, corn chowder, and creamy tomato.
Joe was kind enough to give us a behind-the-scenes peek at his kitchen, check it out: