The garden season officially ended today with gleaning that filled eight crates with tomatoes, apples, celery, Swiss chard, kale and hot and bell peppers.
I delivered a second 200-pound load of apples to the CSA for shareholders and the food pantry. While there, I picked up some potatoes, garlic, lettuce, a large squash, sweet potatoes and some onions.
With a hard frost expected early Saturday morning, I made a harvest soup with vegetables. Five quarts of it are processing in a water bath as I type.
Times like this, a list of ingredients suffices. Not as a recipe, but as a record of what went into the soup.
Fresh and canned tomato juice
Large winter squash cut into cubes
Dried red beans
Prepared organic vegetable broth
The draft toward winter is inescapable. Snow will soon be flying and subzero temperatures not far behind — and the comforting warmth of harvest soup.