The season's are definitely changing, but you might be surprised at our main indicator for the shift to fall. It's my (Bonnie's) behavior in the kitchen! Seriously, when I get the inclination to spend time doing all of the prep work, reading and rereading the recipe (Yes, I'm one of those!), and the actual cooking of an unfamiliar dish, that's a surefire sign that summer is over and we're moving into Fall. Now, this is not to say that we don't eat well all summer long -- we do have an awful lot of fresh produce to enjoy, but it is often in the form of mondo raw salads, additions piled high onto pizzas, or thrown on the bbq in a tin foil packet...in other words quick and simple, the only one with much cooking creativity in the summer is Rudy! The turning of the tides for us was this past Monday, when we decided to try this fantastic soup recipe, it's a variation on a soup that CSA member Laura introduced us to a couple of years ago -- thanks again!! Beef and Cabbage Soup in Tomatillo Broth, it was delicious and makes such a large pot that we're still enjoying it. We still have most of the ingredients fresh for this soup, but we've definitely put away what we can (tomatillos, tomatoes, etc.) to tweak and recreate this in the winter.
It might be another rainy market day tomorrow, but we will be there rain or shine. It's the final market of the season, and is themed 'gratitude'. We certainly feel a lot of gratitude for your support over this season, so if you'd like something to remember us by (other than more produce for as long as we can put it out!), be sure to grab a Hoot Owl Farm tee shirt - they'll be $5 off at tomorrow's market!
We look forward to seeing you all at pick up!
Cheers, Bonnie & Rudy
