For the past few weeks, we have been going to the Sunnyvale Farmers’ Market. We are drawn there for the varieties of apples from Prevedelli Farms. This week, we bought Mutsu, Fuji, Bellflower and My Jewel. There was also a vendor there from Orange County that carries fresh Gold Fingers bananas.  Yes! bananas from California…a pleasant surprise. I love the satin looks of the skin. It’s so precious to be able to access locally grown fruits.

Fall is just around the corner. It’s soup season!

Today, I stopped by Ranch 99 and bought a black chicken (silkie) to make this herbal soup. My mom often made herbal soups as we were growing up. She has a recipe of herbs that she uses on a regular basis.

The herbs she uses are:
Dang Shen
Yu Zu
Huai Shan
Huang Qi
Guo Qi Zi (Chinese Wolfberries)

I added red dates, dried scallops and sea cucumber for this soup.

This page has good information about each herb.

My mom told me that these herbs are mild and suitable for more frequent consumption. These herbs are supposed to strengthen your body. I remember she made them at least once/twice a month.

To make the soup, you actually put the chicken along with herbs and all the ingredients plus water in a ceramic pot that has a lid. Then, you put the ceramic pot in a bigger pot and steam for about 2 hours.