Autumn has always been my favourite season. It’s still nice and warm from the summer, but cool enough that you can start wearing your favourite sweaters and boots again. The fresh produce is plentiful and there is just something so amazing about watching the leaves change colour, crisp mornings and warm afternoons – and trips to the farmer’s market. And we are really blessed here in the Annapolis Valley with some amazing farmer’s markets!
This past Sunday I had to do some errands in Wolfville so decided to make an afternoon of it and check out a number of the local farmer’s markets while I was there. I knew I wanted to take some photos so I packed my Fuji X-A3 along for the ride!
I’ve said it before and I’m sure I’ll say it again, but I love this camera! It’s amazingly powerful without making you look like the paparazzi so I didn’t feel awkward taking pictures while in the markets full of people like I would have if I had hauling my DSLR along for the ride.
Because it was a gorgeous day, the markets were packed with others who had the same idea. Many who had come from Halifax and beyond to enjoy our lovely little valley!
I don’t know why it makes me so happy to walk through a bustling farmers market but it does. People heading back to their cars with arms full of mums,
Freshly picked apples from the tree,
or picked from a bin,
a bag full of fun gourds,
I just love gourds, there so many fun sizes and colours! And I can’t get over how clear the photos are using the mirrorless X-A3. I can go from a landscape shot to close up in mere seconds without a lot of fuss!
I’m very well aware that I’m obsessed, but they are just so cute!
I came home with a couple armloads of produce but had gone especially in search of red peppers and tomatoes
In order to make a big batch of my favourite roasted red pepper and tomato soup!
I’ve been enjoyed the fruits of my labour all week and thought I’d share my recipe with you. Please note, I enjoy my soup a little chunky so leave the skin and seeds in my soup, but if that’s not your scene, by all means, take the time to remove the skins and seeds first!
- 4 red peppers, halved and seeded
- 1 Tbsp olive oil
- 1 red onion, chopped
- 3 carrots, peeled and chopped
- 1 clove of garlic, chopped
- 10 medium tomatoes, chopped
- 2 cups beef or chicken stock
- 1 Tbsp dried (or 1 handful fresh) basil
- 1 Tbsp dried (or 1 handful fresh) parsley
- salt and pepper to taste
- Preheat over to 400C
- Place red peppers cut side down on lined baking sheet. Drizzle with olive oil and salt and pepper
- Roast for 30-40 minutes or until skin is blistered and starting to blacken. Remove from oven.
- While still hot, place peppers in a bowl and cover with plastic wrap. Steam will help separate the skin from the flesh of the pepper.
- After 20-30 minutes, remove plastic wrap and gently remove skins. Don't worry too much about getting every piece of skin. I am normally happy with about a 70% removal rate 😉
- Add carrots, onion, and garlic to a large soup pot and cook over medium-high heat until cooked through about 10 minutes.
- Add chopped tomatoes, roasted red peppers, basil, and parsley. Turn heat back to medium-low and continue to cook for 30 minutes.
- Add soup to the blender with soup stock and blend until smooth. I like to do this in 2-3 batches so that I don't overfill the blender.
- Add salt and pepper to taste.
When I’m short on time (or don’t feel like making my own roasted red peppers) the ones in the jar work fabulously as well. And I’ve also made this using a can of tomato soup instead of the real deal. Do what works and using what you’ve got – that’s my motto 😉 No need to stress too much over it!
This soup freezes really well, so if you make too much you can freeze a batch for some easy meals later on!
I hope you enjoyed coming along on my trip to the farmer’s market! Be sure to get out and check out your own farmer’s markets this autumn – I’m sure you won’t be disappointed!
Disclosure: This is a sponsored post for Fuji Canada and the Fuji X-A3 camera, but all opinions expressed are entirely my own.