As summer comes to an end, we observe the change of seasons all around us. There are only small patches of snow visible when looking south at the Olympic Mountain Range.

Correspondingly, the Dungeness River flowing through the heart of our community is shallow and slow, inviting us to dip our feet in on the last warm days of the year. There is a chill in the mornings, and rain brings moisture to dry soils throughout the river valley. Days become shorter, and the angle of the sun tells us that autumn is opening its doors.

As the evenings become dim and cool, a warm soup prepared with the seasonal harvest is a great way to stay present and enjoy the transition into fall.

With a few potatoes and leeks from the market, you can cook up a very simple and satisfying soup:

In a medium sized pot, cook the thinly sliced leeks with a pinch of thyme in 1-2 tablespoons of butter until the leeks are soft.

Add one quart of broth or water, and bring to a boil.

Add about four chopped potatoes and simmer for 15 minutes or until they are soft.

Use an immersion blender to puree the soup to a smooth consistency, adding salt and pepper to taste.

Serve the soup alongside a kale salad with shredded beets and carrots for an outstanding meal, made entirely with local vegetables available at the Sequim Farmers Market.

Market happenings

This Saturday is Senior Appreciation Day at the Sequim Farmers Market. Visit the market booth to receive a $2 coupon which can be used when you purchase from any vendor at the market. Coupons are available while supplies last. This event is generously funded by Park View Villas.

Enjoy the last concert of our summer live music series this week, with Jake Reichner performing from 11 a.m.-2 p.m.

The Sequim Farmers Market is open every Saturday through the end of October, from 9 a.m.-3 p.m.

A special thanks to Bell & Davis Law, Brokers Group Real Estate, First Federal Savings & Loan, for supporting the Sequim Farmers Market.