Starting the week with a brisk morning Broccoli harvest felt nothing short of fantastic, and unloading a delivery of Bartlett Pears and six varieties of Apples from Okanogan this morning sure helps me get excited for where we’re at seasonally. Even though today is the Fall Equinox, we’ve got two more weeks of the Summer Harvest Season at Wild Hare before we officially switch to Fall on October 7th. The seasons sort of bleed into one another this time of year, mapping clumsily onto dates that we picked a year ago, not really knowing whether the Summer stuff will taper off abruptly or if the Fall stuff will mature a little bit ahead of schedule (which is exactly how things are playing out for us in 2025). So while we’re out gathering and stacking up bins and bins and bins of Pumpkins and Winter Squash, we get an early taste of Fall in the form of such beautiful crowns of Broccoli alongside our last rotation of Sweet Corn and whatever the Tomatoes can still muster.

Some Mondays, I get up and kind of know what we’re going to be working with over the course of the week ahead. On this particular Monday, we woke up to foggy fields and 48 degree temps, which definitely marked a change in course and yields for crops that have been wildly abundant for the past couple of months. The fruiting crops are slowing down. Tomatoes, melons, and cucumbers are still on for this week, but in much lesser degree. And fittingly, we’re picking the last of our Summer Squash and filling up many many bins of Winter Squash simultaneously this week. So, this is my roundabout way of suggesting that some of this stuff is going to feel more precious, and I encourage you to treat it as such in whatever way makes most sense to you—a fresh salad, a sandwich, straight up dripping over the sink, its up to you.

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.