If that's soup you're cooking it must be fall...

I don't care what the calendar says, what the weather looks like, or how many leaves are on the ground, the moment I start craving soup, it must be fall. And so after two weeks in which we have had Turkey Chili, Tomato Beef Stew and Chicken Soup I now pronounce that Fall is here. "August" you say, mere details... It is Fall.

Last week, I harvested the rest of the onions and despite their petite size, they are delicious and perfect. I have been caramelizing them in butter as a base for each of the soups I have made recently. And although it is a strong flavor, it makes for a warming savory broth, without a having to add too much salt. When it comes to soups, I use vegetables for everything. Carrots minced for sweetness (great in chili), hot pepper and tomatoes for a little extra bite (beef stew) and puréed potatoes to thicken the stews (much tastier than corn starch).

It has been such a treat to have so many fresh vegetables available for cooking. We get a few things from the garden (onions, herbs, tomatoes and cucumbers) but the local fruit stand and grocery store have been stocked with some of the best produce I have seen in years. Happy to report I am definitely getting my 5 servings of fruits and vegetables each day.