We’re part of a Community Supported Agriculture project, and it’s been fun watching the locally grown produce we get from same change with the seasons. For ages we were in greens season (mustard greens, salad greens, greens with names we’d never heard before) and thus making lots of stir fries (because salads use this stuff up way too slowly). We still have some greens we need to get through, but we seem to be into root vegetable season now.
Last week’s harvest included beets, turnips, and carrots. Add to this the (not-a-root-vegetable) butternut squash, pumpkin, and beans from past weeks and, well, we have the makings of a fine perpetual soup. Every night, bring the pot to a boil, add a thickening vegetable, add some beans, add some onions and garlic, add some meat (or not, depending on mood), top with a few greens at the last moment … yum. A good thing to have simmering on a chilly winters night.
Especially since the window during which having something warm simmering on the fire sounds good is relatively narrow here. It’s good to be at soup season/root vegetable season at last.