First I was dreaming a roasted carrot soup like we had the other night across the streaking clouds and purple light of the Dungeness delta, looking out over a waning patch of beets and our mountain guardians to the South. But, I sense, this fall and winter there will be plenty of time, and carrots, and cold for that particular dish.

 

Then I went back to an Ecuadorian recipe for a cold avocado soup and though neither the Equator nor the avocados are near nor relevant to this week’s farmshare, it’s my inspiration. Así es.

 

1. To the garnish go the carrots! Take one of each carrot (maybe two of the purple if their smaller) to the grater, and place each color in a separate bowl with a bit of salt and apple cider vinegar. Swish and let sit.

 

2. Melt two pats of butter in a pan and add in two cloves of garlic (roughly chopped) to sizzle. If you have a couple of green onions on hand, add them as well. When the garlic has tanned in the afternoon sun, add your spinach and arugula, roughly chopped. Leave the lower stems for stock or compost. Lid the pan, turn down the heat, and let them simmer-steam in their own goodness until soft.

 

3. To the cooks go the sugar snap peas: by the Handful.

 

4. Blend the softened greens with enough liquid to come out on the thin side of creamy. Use stock if you’ve made it, cubes if you can find them, or wine if there’s any left from the in-laws. If you have some yogurt you made last night from the local creamery’s delicious raw milk, add a cup of that. Finally, if Ecuador sent you any avocados, add one of those as well.

 

5. As the directions say: “cook and chill”. Prepare your second course, supervise the dishes being done, or finish the rest of that fumé blanc while the soup chills out. Salt and pepper (freshly ground) and paint with some of each color garnish as you serve.