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.