The temperature has warmed to the mid 70’s for perfect fall days. Our CSA still has a split personality with heirloom tomatoes and corn mixed with leeks and winter squash. Today is beautiful and I suspect there will be a few more things grilled before the weather changes. I’m also planning a BLT night while I have bumpy and perfectly ripe heirloom tomatoes. I used the leeks and carrots in a potato, leek and carrot soup that turned out great. I’ll share the recipe soon! The chard is going into smoothies and the peppers and greens will be turned into a big salad with Asian Vinaigrette.
Some of the corn and last week’s cabbage was made into a variation of Elizabeth’s Corn + Cod Chowder. I made my version pretty chunky and it’s perfect for a cool evening. Feel free to mix and match the ingredients with whatever produce you need to use. A perfect CSA soup.
This week we received heirloom tomatoes, sweet reba squash, mesclun mix greens, carrots and their greens, swiss chard, peppers, leeks and sweet corn.
Gorgeous produce, Nicole! We are teetering between an Indian Summer and fall. I’m looking forward to some delicious ‘bridge’ foods like this one. xo
Thanks, Kasey! I can’t believe the hot weather California is having. When I see pictures of beaches and swimsuits in my Instagram feed, I’m struck by what a contrast it is to our weather right now.