It’s starting to feel like soup weather, and leek soup is a great seasonal choice. There’s two kinds of leek soup it seems. One is rustic, with chunks of potato and leek suspended in a flavorful broth. The other has the same ingredients, pureed to a velvety smoothness. We prefer the former and our new favorite recipe includes a little white wine.

You have a pumpkin in your box this week! What will you do with it? Pancakes, pie, cheesecake? If your favorite recipes start with a can of pumpkin, we recommend roasting your pumpkin first for the puree your recipe needs. And if you’re looking to switch up your pumpkin fix, the Farmer recommends this pumpkin mousse.