A Broken Angel
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06/20/2026
🎒✈️ Please join us in sending off the wonderful Molly as she heads toward her next adventure! Over the past 5 years—with a few detours for college and travel—Molly has gone from running our window on summer breaks to becoming a badass cook, a catering powerhouse, and someone we count on for calm in a storm, a well-timed laugh, and absolutely everything in between. She's not just a colleague; she's a true friend. We'll miss you more than you know, Molly, and we can’t wait to see your updates from around the world. See ya later!! 👋🗺️
🏔️🔥 We've moved to —the beloved Bend institution that's long been a special gem for residents and visitors alike!
We're getting settled this week and will reopen next Tuesday, May 19th.
And Crux is having a moment. The outdoor space has been completely transformed. Think lush new turf, brand new firepits, and a kids' play area in the works. With mountain views and easy access just east of and , plus plenty of parking, it's shaping up to be one of the best places to gather in Bend. A small, handpicked group of food carts rounds out a cozy, cohesive spot to dine, toast, and come together with friends and family, rain or shine.
Bonus: We're settling in alongside the warmest, most welcoming group of professionals and friends we've encountered in a long time. What a welcome sigh of relief. We can't wait to see you next week! 🖤😇
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04/11/2026
Cream of Baby Asparagus Soup with Nanna Abby’s Deli-Style Rye for Week 4 (Apr 10th) of our Spring Soup & Bread CSA.
About the soup: Spring has arrived, and with it comes one of our favorite early‑season ingredients: fresh asparagus.
This week’s Cream of Asparagus soup highlights those tender green spears at the height of their short season, when their flavor is bright, green, and delicate. Light yet satisfying, this simple soup lets nutritious and tasty asparagus take center stage.
A classic dish with roots in 17th-century France, Cream of Asparagus soup reflects a long tradition of celebrating this prized spring vegetable. Asparagus has been cultivated for thousands of years, valued by ancient Egyptians, Greeks, and Romans for both its flavor and its seasonal rarity. Over time, it became a symbol of luxury across Europe before finding a lasting home in North America, where it continues to mark the welcome return of the growing season.
Garnish with fresh lemon or a touch of smoked paprika—and enjoy!!
~ Barb & Rich, A Broken Angel
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50 SW Division Street @Crux Fermentation Project
Bend, OR
97702
