Now that the temps are coming down a little, I think it is time to start talking about soup. What a great topic! It is a great packable lunch, a wonderful dinner to come home to, and one of the unsung conversation starters of our time. Who needs “Two Truths and a Lie” as an icebreaker? I dare you—next time you’re getting together with a group, casually bring up a type of soup that you like, one that you’ve eaten recently or the one you’re excited to make, and then sit back and watch the camaraderie unfold, brought to you by none other than SOUP. This week, I’ve put together a handful of links for great late-Summer Soups that I am looking forward to making over the next few weeks to make the most of all of this unspeakably delicious Sweet Corn, the abundance of tomatoes and the stand of gorgeous gorgeous gorgeous Celery that we’ll harvest again this week, so be sure to scroll on through.
Another note about the Celery. It is big, verdant and leafy this time of year, and I know it can feel like a LOT compared to what you might see in the grocery store any other time of year. In order to help it fit in your life and fridge, and to keep it from getting too floppy too soon, I suggest chopping the top leafy part right off of the stalks right when you get home so that the stalky part will fit inside of a plastic produce bag or other non-porous container. We are able to keep the Celery firmest at the farm when we store it in our big rubbermaid tubs—it keeps the air from desiccating the stalks, which are mostly water and delicate fiber. If yours softens, it is still fine to cook with, and a quick soak in cool water will revive/firm it up if need be. You can stash the leaves in there too alongside the stalks if you’re looking to cook with them this week (or you can put them into a freezer bag to season your stocks and soups later on if you’d like).
Lastly, I owe you all an apology and some clarifications. I’m often thinking a week ahead of myself, and my late summer-brain jumbled up Summer Week counts and end dates. I’ve been putting the wrong week count up over the last few weeks. I am so sorry! Here’s the correct/definitive info:
Saturday, October 4th:
Last Day of Summer CSA & Last Day to Shop the Farmstand on Saturdays
Tuesday, October 7th & Wednesday, October 8th:
First Days of Fall CSA & Fall Hours
The Fall 2025 Season Runs 10 Weeks, October 7th- December 10, 2025
If you’re a current member of the Summer CSA and are interested in continuing into Fall, we’ve saved you a tentative seat—keep an eye out for an email with info/links/instructions for registering later on this week.
Many Thanks,
Katie
IN THE FARMSHARES THIS WEEK:
Celery
Tomatoes
Sweet Corn
Romano Beans
Zucchini and/or Cucumbers
Flavor King Pluots
Mini Cantaloupes (large shares)
RECIPES & SEASONAL TIPS
Roasting & Preserving Cherry Tomatoes in Olive Oil, smearing a layer onto wraps and sandwiches, stirring a few spoonfuls into pasta for a quick “sauce.”
Romano Beans as snack food! I am currently obsessed with making Fagiolini all’agro, which I’ve heard someone call “Finger Beans” or “Italian Farmer Popcorn.” I have really enjoyed chopping Romano Beans into one inch pieces, blanching them briefly and dressing them up with a pinch of salt, a squeeze of lemon or a dash of vinegar and the lightest drizzle of olive oil so that I can still enjoy them as finger food without making too much of a mess.
CLASSIC TOMATO SOUP - Downshiftology
SPICY CORN & COCONUT SOUP - Sarah Jampel
SIMPLE CELERY SOUP - Feasting at Home
WHITE CHICKEN CHILI CORN CHOWDER - Half-Baked Harvest
VEGETARIAN TORTILLA SOUP - Love & Lemons
CELERY LEAF PESTO -Jonathan Michaud
EASY MINESTRONE - Ambitious Kitchen
CONFETTI CORN - Barefoot Contessa
WHITE BEAN, FETA & QUICK-PICKLED CELERY SALAD -Hetty Lui McKinnon
CELERY STIR FRY- Feasting at Home
ITALIAN ROMANO BEANS WITH SMASHED CHERRY TOMATOES - Farm to Jar
BLOODY MARY STEAK SALAD - Ali Slagle
MAGIC APPLE PLUM COBBLER- Smitten Kitchen