Due to Covid-19 Restrictions
This Ministry Has Been Temporarily Suspended
Soup and salad operations have been suspended during our Stay at Home orders and we look forward to returning when it’s safe to do so. Stay tuned!
The Soup Group began in 2012 when CCPKI started to host the Kent Island Farmer’s Market and Lindy Coltharp made one pot of soup on Thursday morning. Since then it has grown into a major production with Lindy leading about 15 volunteers to make 3 or 4 soups and 3 or 4 salads each week.
How It Works
The menu is decided by Monday night. Shopping and some food prep begins on Tuesday afternoons and evening. Late Tuesday Lindy sends an email to the volunteers describing the menu and the tasks for each day.
On Wednesday morning Lindy sends an email to people on the pre-order list so they can place orders for the week.Full production begins on Wednesdays at 2 pm and goes until 9 pm (or later, as needed) to make 3 soups and prepare as much as possible for the salads, which get finalized on Thursdays.
We start at noon on Thursday to complete any soups and assemble the salads. The Pre-order Team, usually about 3 people, assemble the pre-orders for the day, which range between 50 and 100. The market opens at 3:30 and ends at 6:30 pm. It takes about an hour after that to get everything cleaned up and put away. Any leftover soups and salads are packed for donation to the Grasonville Community Center on Friday mornings.
Volunteers are always welcome in the CCPKI kitchen for an hour or two, or as long as possible on:
• Wednesdays, between 2 pm and 9 pm; and
• Thursdays, between 1 pm and 7:30 pm
We especially need help with the clean-up on Wednesdays and Thursdays from 6 pm on.
No special skills are needed; there is something for everyone to do, from chopping, juicing citrus, filling pre-orders, or washing dishes.
We enjoy a really wonderful camaraderie and there is always a tasty spread of snacks, music, and a lot of love being shared! Volunteers also “earn” a free soup or salad to take home!
To Get an Email with the Weekly Menu
To receive a weekly email with the menu for the week, click on this link and fill out the form.
Contact – Lindy Coltharp: firstname.lastname@example.org, 410-212-6269 (Cell)