Soup's on!

I was walking my dog Django in Hastings the other day when I stumbled on some beautiful watercress growing near the sweet little creek that flows through our community gardens in town. Needless to say, I got on my hands and knees and harvested as much as I could. Watercress soup is my fall jam. Here is a recipe from David Liebowitz (which happens to come with a cute story to boot.)

Kohlrabi, which grows above ground, is delicious simply chopped up and sautéed, as in this recipe which also uses the kohlrabi greens, a big plus. This dish is vegan, as is, but there is nothing that should stop you from adding some aromatic sausage from Letterbox or R&M Farm to the pan. Or crumbling some feta on top. Or you can of course enjoy your kohlrabi raw, cut into pretty slices as part of a fall veggie platter with hummus. 

For a quick and easy dinner these busy days, I’m finding the pizzas at Wave Hill Breads a game changer. Again, they are fantastic as is, but why not add some perky arugula or hot shot mix to one as it comes out of the oven for a fresh and bright crunch? Keep a couple extra in the freezer as they make easy appetizers should friends drop by for drinks. 

The only thing I do differently is I use leeks and shallots instead of onions at the start, and I sometimes stir in a touch of whole milk or cream to the soup as I‘m about to serve it.

I share this recipe because it’s esentially the “base” recipe for all leafy green soups. You can swap the cress out for escarole or sorrel or kale, or chard, or any of the leafy greens popping up at market right now. So delicious with some of our extraordinary market breads and a nice glass of red wine. 

But few things scream autumn like a bowl of butternut squash soup.

This recipe from thekitchn.com is also a fantastic “base” soup for all squash soups. I picked this recipe in particular because of the tips on variations that are offered in great detail at the bottom of the recipe. The soup is delicious as is, but their suggestions for ways to enhance it are as wide-ranging as they are creative.

Many of you stopped to ogle the pretty purple kohlrabi at the Fresh Meadow Farm tent last week. Of all the vegetables at the market, kohlrabi seems to be the one to generate the most questions (and puzzlement) from shoppers. We can all agree it’s cool looking. But what to do with it?

For those of you who want more than just soup for dinner, why not pick up some steaks this weekend and make this recipe which calls upon what may be the last of the heirloom tomatoes.

Your charcuterie platters are about to get even more interesting. We are thrilled to welcome back Larchmont Charcuterie, purveyors of top-notch French charcuterie – from smoked duck breast, to saucisson sec, to earthy country pâté – to our lineup starting Saturday.

And for dessert? Try this apple almond crisp, courtesy of Zoebakes.com. 

Remember to bring the little ones to the market by 10 a.m. for storytime, presented by the Chappaqua Library. 

The Altogether  is our band this week. Do carve out some market time to truly enjoy their beautiful harmonizing.

See you at the market!