As the days get shorter and the nights cooler, there is no better way to celebrate autumn than with a veggie-packed bowl of soup or stew served in a hand-thrown bowl alongside a slice of locally baked sourdough. Grab a storage share from a local farm (see p. 8 for some inspiration) and spend the next couple months with a ladle full of goodness.
Carotene Spirit
This recipe from Bazile Booth and David Pedersen of Soups I Did It Again offers a new way to enjoy the wholesomeness of golden beets by teasing the natural sweetness out of them. This delightful soup can charm even beet skeptics into devouring a bowl of savory liquid sunshine.
Roasted Cherry Tomato & Fennel Soup
If you’re a home gardener or CSA member, late September is the time that you would be perfectly happy to never see another cherry tomato. With consistent harvests and unbelievable bounty, these treats of summer become a bit mundane by the start of fall. My trick: roast a bunch and turn them into the easiest tomato soup ever (or freeze bags to make this soup over winter). For an extra touch of end-of-summer joy, use sungolds (or another yellow cherry tomato).
Cranberry Bean Stew
Pig farmers and farm-to-table zero-waste caterers Erin Crooks Lynch and Jeremy Lynch of Enos Farms in Spring Green aim to strengthen the local food economy by cooking meals for others just like this Cranberry Bean Stew. The recipe is flexible enough to incorporate whatever the season dictates and relies upon local food producers.
Roasted Squash Soup
Sardine co-owner and chef John Gadau is a master of simple, pureed, flavor-packed soups and this recipe is no exception. Roasted, caramelized butternut squash meets savory spices, brown sugar and apple cider vinegar for a bowl of warmth you can’t stop slurping.
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