Well, it seemed for a while there as though the summer heat would never subside, but gratefully it has, and the cool morning herald the change in season that will bring us, among other things, new selections of soups for the weekly Soup Subscriptions!
You can look forward to:
Creamy Butternut Squash 
This is one of my all time favorite soups, and one of our families favorite Thanksgiving traditions. Infused with a great nutty flavor, and a generous sprinkling of ginger, I always make it when I'm expecting a crowd, and I NEVER have to worry about any being leftover! This soup is so wonderfully thick and creamy. Delightful hot or cold, and amazingly versatile, try it with a sprinkling of chives or with a dollop of yogurt or sour cream on top; for a little change of pace, it can even be served as a "sauce" over potatoes, chicken, or cooked rice for a super easy variation on the idea of risotto!
Compassionate Chili.
My friend Sarah named this recipe, both for the fact that it is vegetarian, and the fact that it is kind to your tongue! If you have given up this winter staple due to a low tolerance for spice, I invite you to try this mellower version that still offers all the hearty goodness of classic chili without the meat and with a fraction of the heat. Robust enough to be a meal in it's self, it is also the perfect addition to your favorite chili-burger recipe!
Potato Leek
A creamy conspiracy of several different varieties of heirloom onions, leeks, garlic and potatoes come together to give this soup layers of flavors while giving you a layer of defense against cold and flue season ~and vampires! Unlike the potato leek soups I had in England, this soup has been neither blended nor cooked to death, but rather allow it to retain some chunky goodness and quirky character that lets this soup hold it's own through an Oregon winter.
Hearty Garden Stew,
The perfect antidote for cold, rain soaked evenings! The specific veggies included in the recipe change over the course of the season in order to take full advantage of the best our local farmers have to offer; but it never fails to satisfy!
I may sneak a few other soup selections in, just to keep you on your toes, but this quartet of soups will sing us through winter.
It was with some sadness that I harvested the last of the edible flowers for salad deliveries this morning, it's a sure sign of summer's end. On the other hand, we have a wealth of hearty winter greens coming in, and one of the advantages of salads made with spinach, Bok Choi, kale and other winter greens is that you can enjoy them hot or cold!
Dark green leafy vegetables are considered one of the most nutrient-dense foods available (on a calorie-for-calorie comparison). Specifically, they are an excellent source of minerals such as iron, calcium, potassium, and magnesium; as well as vitamins K, C, E, and many of the B vitamins. Additionally, leafy greens provide a number of phytonutrients including beta-carotene, lutein, and zeaxanthin.
