In between seasons + interacting with the natural world in our own little ways.
A recipe for lentil soup and thoughts on how we can each find a way to interact with the earth around us.
I’m writing to you during a blustery rainstorm. It’s not cold enough to be a nor’easter, but otherwise would be considered one. The past few weeks have been throwing us back and forth between seasons; we’ve had days where it’s been hot - in the mid 80s and the next day there’s a freeze watch.
Lately, I’ve been savoring The Serviceberry by Robin Wall Kimmerer. I’m reading it slowly, intentionally, drawing it out so I can let her words sink in. This video expresses an idea I found particularly interesting: the idea of “conservation communities” where “there are reserves which are not just about biodiversity protection but are places of engagement with the living world.”
This engagement may look different for everyone since our interests and life situations are all unique: perhaps you prefer hikes each week or are an avid backpacker. Perhaps you have the space to grow and tend a garden on your own. Or it may be as simple as opening a window and feeling the breeze on your face.
For me, at this point in my life, it looks like volunteering at our local farm; picking up our CSA every other week and venturing into the fields to pick some produce; and, in New England in particular, peach and apple picking at local farms.
This reminded me a lot of the topic of a previous s l o w about finding ways in which activism fits in your life. How can we engage in a way that’s both meaningful and sustainable to us? It’s these little acts that can add up to make a big difference.
✹ I N ✹ T H E ✹ K I T C H E N ✹
In theme with today’s newsletter, I’ve been leaning into the overlap of late summer/early fall produce. Due to this summer’s weather and rain patterns in New England this year, the tomatoes came in later than usually, which means we can still enjoy their juicy loveliness well into October! Yum.
As it’s now feeling more like fall than summer, I’ll share a lentil soup recipe that’s quickly become a favorite in our house. It’s based on Claire Thomson from 5 O’Clock Apron.
Olive oil
1 small onion, cut in half then into thinly, moon-shaped slices
1 carrot, cut into small pieces
2-3 cloves of garlic, minced (less if you’re not a huge garlic fan)
1 cup green lentils
1/2 cup crushed tomatoes (optional)
3 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp-1 tsp Diamond Crystal Kosher salt (depending on your taste)
4-5 cups chicken or veggie broth (a bit more if it feels like it could use more)
Juice from 1 lemon
Parsley, yogurt and olive oil to garnish
In a heavy bottomed pot, heat 2-3 tablespoons of olive oil over medium-low heat. Cut one small onion in half and then into thin, moon-shaped slices. When the oil is heated, toss in the onions and stir to coat. Add a pinch of salt. Sautee gently until they turn jammy - about 7-8 minutes. Stir often and watch so they don’t brown too much.
Cut the carrot into whatever sized pieces you like in a soup. Currently, I prefer them diced small, so they approximately match the size of the lentils. When the onions are just starting to be jammy, add the carrots and cook for 5-6 minutes so they soften.
While that cooks, cut the garlic up finely and add it to the pot. Immediately after, add the cumin and coriander (it seems like a lot of cumin but it’s worth it!). Let those aromatics bloom for a minute and keep stirring so they don’t burn. Once you start smell the garlic, add the lentils. Heat those through for a minute, tossing them to coat them in the oil and spices. Add the broth and turn the heat up to medium. (If you’re using the crushed tomatoes, add them in here, too.) Cook until the lentils are cooked through.
Taste for salt and add more if needed. Take an immersion blender (or add ~1 cup of soup to a blender) and blend some, but not all, of the soup. It will thicken it up quite a bit, so stop when you reach your desired thickness. Finally, stir in the juice of 1 lemon to add some delicious brightness!
Finish with some chopped parsley, yogurt and a dash of olive oil and enjoy! Perfect for a chilly night. This keeps in the fridge for a few days and will thicken up even more when cold. Splash some water in to thin it out a bit when you reheat.
✹ L I S T E N ✹
This album of traditional Irish music from Donegal is a delight! Especially for a cozy, rainy day. Perhaps a good listen while you make some lentil soup?
✹ L I T T L E ✹ T H I N G S ✹
The smell of a tomato vine.
The arrival of Sweater Weather!
The glow of golden hour through changing leaves.
Happy early fall, my friends! I’m curious to hear: how do you interact with the earth in your way? And what are your favorite soup recipes? Share away!
Mariel
a particularly colorful CSA box
a very mysterious (confused?) lilac blooming in late September.
Reading in December makes those peaches and tomatoes extra tantalizing…