It's also that time of in-between for the local markets. There are two weeks left in our CSA for the season (our end of season potluck is tonight), and some of the summer markets are closing, which makes me pine for the dog days of summer (which I hated when they were here). But the fall and winter markets are starting; I discovered that this year one has opened in the old pottery factory just two blocks from our house, and, local foodie that I am, I'm looking forward to regular Saturday morning walks there for coffee and tea and bread and eggs and wine and cheese and honey and whatever else is on offer. We ventured there this morning and noticed empty spaces where some vendors have had to staff two markets at the same time. I hope that it thrives; I've offered them help with social media to get the word out.
I both love and hate this time of year. On the one hand, I've never been comfortable with liminality. I want to be either one place or another, to know where I stand. On the other hand, this moment in time is so excruciatingly beautiful that I feel like I don't mind giving up certainty for the experience of being here. And I know that the winter is just around the corner; if the wooly bear caterpillars I've been seeing everywhere are any indication, it will be a long and cold winter.
This morning I also got a call from my mother. She fell down her basement steps, breaking several of her ribs and her scapula, and injuring her head. They are talking about releasing her from the hospital tomorrow, and she will be moving into our house for the foreseeable future. Which you know, if you've been a longtime reader, will be an interesting change, to say the least.
I've made soup. Because there were carrots from the CSA share, and because soup is comfort food, and fall food, under any circumstances.
Are there changes--seasonal or otherwise--afoot in your corner of the universe, too?
 |
| For some reason my carrot soup appears to be glowing. It's not, really. |
1.5 lbs. carrots
drizzle of olive oil for roasting plus 1 T. for cooking 1/2 onion, chopped
1.5" piece of ginger, grated
2 stalks lemongrass, finely sliced (or 1 T. grated lemon peel)
2 cloves garlic, minced/crushed
1 Thai hot pepper, minced finely (optional)
2 t. cumin
dash of nutmeg
4 c. broth (vegetable is fine)
1 can coconut milk
2 T. lime juice (or less if you prefer)
Thai basil for garnish
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Add carrots to prepared baking sheet; drizzle with oil and season with salt and pepper. Roast until tender and brown, stirring occasionally to prevent burning and sticking, about 55 minutes. Don't be afraid of brown; you want to bring out the caramel flavor in the carrots.
In a medium saucepan, heat olive oil over medium and add onion through hot pepper (optional), sauteeing until the onion becomes translucent. Add cumin and nutmeg and saute for another minute. Add roasted carrots and broth, bring to a boil, and simmer about 20 minutes. Add coconut milk and puree with an immersion blender (or transfer to a regular blender). Add lime juice just before serving, and if available, garnish with Thai basil.
Post a Comment