Summer’s gone and with it some of the more fresh local produce we might associate with local plant based foods; the jersey grown heirloom tomatoes, cherry tomatoes, endless cucumbers and squash, fresh greens and radishes etc. While they’re usually not locally grown and, now because of global trade, we can get some of the items more traditionally associated from a fall harvest at most times of the year it still does often enough seem that they do really shine in some of those more heartier dishes we crave as the cold starts to nip. The lentils work well with the yellow curry and the kubocha squash as well. The flavors that napa lend to the full flavored soups seems to mean more when it’s cold outside. And when one’s energy gets tapped out from the chill there’s some vitality to be gained from something as simple as Kubocha squash with coconut. Warm notes from bean broth soups bolstered by kombu seaweed umami seem like an impossibly wonderful answer to a question you didn’t know you were asking all day in the back of your head. We have some really exciting things we can’t wait to share