Last weekend, we finally made it out to visit our CSA farm, and I’m so glad we did. The farm is located near Argyle, Wisconsin and the drive out to the farm was absolutely beautiful. We quickly realized, once we had arrived, that the farm itself is a truly lovely place. Our farmers, Scott and Chelsea, cooked up some incredibly delicious hot cider, butternut squash soup, and pumpkin bars, and took us on a tour of the farm, showing us their barn, chickens, vegetable fields, and beehives. After eating the amazing produce they’ve grown for us all year, it was so nice to finally get a chance to see where it’s all coming from. I can’t think of a better send-off for this year’s CSA season.

Because seriously, this is it you guys. This week marks the last week of our CSA (how did those 20 weeks fly by?). The garden’s been cleaned out and winterized. A busy schedule over next couple of weekends means our trips to the outdoor farmer’s markets are all but over. It’s been a good run, but cold weather will soon be here. Once winter hits, we’ll be spending the colder months dreaming of green springy things again. But until then, we’re going to eat really well. Here’s what we’re cooking:

More Sweet Potatoes this week has me seriously craving some of these Roasted Sweet Potato and Chorizo Breakfast Tacos. And with plenty of Peppers to boot, I feel like no one would complain if a few of them got roasted up and ended up on their taco…

And speaking of peppers, this week is officially the week of CSA peppers. We’ve got Bell Peppers, Banana Peppers, Jalapeno Peppers, and Shishito Peppers. One thing I know for sure is that when you have a whole bunch of peppers, you should probably make Homemade Hot Giardiniera; it’s basically the most wonderful condiment of all time. We also got Carrots and Garlic this week, which basically means this whole giardiniera thing was meant to be.

Yukon Gold Potatoes and Leeks showed up this week, making me seriously crave potato leek soup. Fortunately, Serious Eats has us covered with the Best Potato Leek Soup Recipe.

A whole bunch of beautiful Carrots this week means that those that don’t make their way into the aforementioned giardiniera are getting roasted up and doused with avocado buttermilk ranch.

When it comes to Red Onions, I’m not going to overthink things. These are destined to become caramelized red onions, cooked low and slow with plenty of butter and some fresh thyme. The resulting golden jam can be used for so many things - bolstering soups, topping pizzas, livening up pasta, and filling omelets, to name just a few.

I’ve been eyeing up Deborah Madison’s Cabbage Panade recipe for some time now, because it sounds marvelously like some sort of soup/gratin hybrid. Cabbage, onions, rye bread, garlic broth, and plenty of cheese - what could be better? All I’ve really been waiting for is some cooler weather and a good Cabbage. Check and check.

It’s not like I need more ideas of things to make with Broccoli (trust me, broccoli in our household doesn’t last long), but when I came across Things I Made Today’s Broccoli Coconut Soup with Langostino Tails, I knew what had to happen with this week’s broccoli.

For once, I know exactly what to do with this week’s Turnips: Dolly and Oatmeal’s Turmeric Miso Soup with Shiitakes, Turnips, and Soba Noodles. I’ve said it before, and I’ll say it again. Noodles are always the answer. Always.

Apparently, we’re going to be making a lot of soup this week, which is totally fine by me. But all this soup is definitely going to require something tasty to go with it. Something like Smitten Kitchen’s Parsley Pecorino Biscuits. We’ve got plenty of Parsley, so I think we can make it happen.