we’ve got a sweetness to the air lately, a touch of chill on odd numbered nights, and an all-encompassing notion that autumn has unfolded her fawny limbs unto a monument of fallen leaves. this is my favorite time of year, these moments that separate the wake from the slumber. a final yawn traversing through and into the moment when winter comes. when it’s less subtle and more substantial. our breathing is measured now, slower, slightly mathematical but pacific.
i’ve been taking some time as of late to stand still (hence the marked silence). busy not busy busy finding new places to draw momentum from. the garden is winding, twisting, hissing, and slowing all at once – offering free lessons in the vagaries of the weather. the winter greens are thick with a fever that will be undisturbed by eventual snow. and still yet we are finding the summer staples flourishing as opportunists.
parts of me feel like this moment has come so quickly, no matter how steadfast my yearning for it. i always get a little wistful this time of year. has the expense of the year’s expanse thus far been its worth in emotion and energy? has my soul been taxed enough? too little? must i find a further limb to climb out onto? fuck it – must i grow the tree? all of the above always. there is never grief, only introspection. and did you know that introspection tastes really good with a bowl of piping hot soup? i know you did so let’s do it.
- 1½ tbl olive oil + 2 tbl olive oil, more for drizzling
- 1½ cups farro
- 1 small onion, diced
- 2 sprigs of fresh basil
- 1 tbl kosher salt + more for taste
- 4 garlic cloves, smashed and peeled
- 2 celery stalks, chopped
- 2 large leeks, white and green parts halved and sliced
- 3 lbs tomatoes, chopped
- 2 bay leaves
- 1 tsp ground thyme
- 1 tbl fresh oregano leaves
- in a 5 quart pot heat the first half of olive oil. add the farro and cook over medium heat until lightly toasted. add the onion and basil (leaf and stem) and cook until the onion has softened, about 5 minutes. fill pot with water and add 1 tbl of kosher salt, bringing all to a boil. cover and reduce to a simmer until grain is tender yet chewy, 20-25 minutes. drain, reserve liquid, and set farro aside.
- in a dutch oven heat remaining 2 tbl of olive oil. add garlic, celery leek, and a pinch of salt. cook until softened, 5-7 minutes. stir in the chopped tomato, along with the bay leaves, thyme, and oregano. add 1 cup of reserved farro cooking liquid. bring all to a simmer and cook until tomatoes are soft, about 30 minutes. discard bay leaves.
- in a blender, process 1 cup of the soup until smooth. add back to pot and salt soup to taste. add farro. stir to combine. serve in soup bowls drizzled with olive oil and black pepper.
Such lovely tomatoes you’ve grown. I like what you’ve done with this soup. It’s the perfect combination to slip over the threshold from one season to the next. I’m usually more than wistful this time of year, more like melancholy but for some reason I’m doing better than years past. I’m not sure why. Maybe I have a tighter grip on the reins of the demons that drive it, or conversely maybe I’ve let go of those reins and the demons have galloped away. Whichever it is, I’ll take it and enjoy the brilliance that Fall lets loose. I hope you will too, Danielle.
Jean – thank you so dearly for this message for it contains all important aspects that silhouette this dreamer’s season. Your words resound with me and I will so carry them with me in the early and late sun we are receiving while we’re still receiving it. Thank you for your readership and love.
These photos are so breathtaking, Danielle!
Anya – pardon my belated response but thank you so truly and deeply – it means the world to hear it from you. xo
I’m so in love with this time of year, as you know. I think we have about two more tomato harvests left in the garden, and I am making sure I take the time to enjoy the process. Gorgeous photos, and such a delicious way to enjoy these last-of-the-season beauties! XO
Thank you Jayme – it’s a pleasure to be able to share the triumphs (and ponder the disasters) in this space. I’ve loved every ounce of your garden this year, you inspire me in my own. Much love to you. xo
These photos are gorgeous Danielle! And these words! You are such an artist. I’m so happy for Fall too, October is so beautiful already. I hope you’re enjoying every moment. Big hugs xx
Sophie, thank you so much – I am a huge fan of your photography and it means the world. — October is beaming with all forms of golden, rust, and auburn – mixed with equal parts sunshine and daydream – I’m digging it and I wish you the same! Hugs back to you. xo
Hi Danielle, This is my first visit to your site. Your tomato farro soup looks scrumptious for this time of the year! I can’t wait to try it! Question: I cook for a family of five and two of those are small children. Your recipe seems to be a huge serving so how will it do freezing? Thanks, Dawn
Dawn, thank you so much for visiting – it’s a pleasure to make your acquaintance! This soup is definitely my answer to the passing of summer and the welcoming of colder weather. On the soup: you’re right, it’s probably 6-8 servings depending on your bowl. The good news is that since there is no dairy involved it should freeze like a charm. The farro will hold up nicely. I hope you enojoy!