Now that the weather is getting cooler and it’s not too hot to have the oven on, I’ve done a ton of cooking. Fall is the best time of year for cooking, since I can buy so much of my produce at the farmers’ market. This week I made a tasty kale, mushroom, and white bean soup with fresh and local kale and mushrooms. I also finally bought a doughnut pan and have gone crazy for baking doughnuts.

Chocolate Pecan Doughnuts (recipe from Sunday Morning Banana Pancakes)

Pumpkin doughnuts (recipe from Buns in My Oven)

Kale, Mushroom, and White Bean Stew (recipe from Love and Lemons)

Mary