Yesterday, I stood in the cold rain and snipped loads of peppermint, lemon balm, catnip and sage. I picked beautiful, pristine leaves of kale. And I grabbed the last of our poblano peppers for the year.

Today, I have the herbs hanging to dry so that I can enjoy tea from the garden all winter long. The kale is washed, sliced and frozen for soups and smoothies. The peppers have been roasted, cut, chopped, and frozen with onions from the garden.

One of my favorite parts about this time of year is making huge batches of soup. All the soup! Creamy fall squash soups, hearty stews, and broth-based soups will all the veggies from the garden.

It’s soup season, and I’m ready.