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Miso Soup Plum Palate

Miso Kabocha Soup from The Plum Palate

This week’s Plum Palate entry takes a look at the winter squash, kabocha. And what better way to warm up than with a cup of Miso Kobocha Soup!

In my yard the other day I was reminded, as I looked at lichen and wet leaves through the lens, how much I like grays and browns and bright yellows. But walking into my front yard forces an admission: we don’t keep up with the amount of work it requires. Leaves are still on the lawn and the sidewalks around our house. The vegetable beds are uncovered with giant bamboo stalks from a neighbor lying across them. A pile of faded marigolds is still on the ground, waiting to be tossed in the compost bin. The hosta leaves are turning translucent, wrung out from a season of growing and the mess of heavy, damp leaves around them.

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About the Author

Jennifer CrainJennifer Crain is a freelance writer, specializing in the path of foods, from ground to grocery. Her articles on nutrition, health, parenting and community events have appeared in publications in the Pacific Northwest and across the U.S. She’s a regular contributor to The Co-op News, the newsletter of the Olympia Food Co-op, where she’s written on food history and trends, farming practices and local products. This year, Jennifer created The Plum Palate, a blog celebrating local produce, which she co-writes with local chef and cooking instructor, Chie Okazaki. For more on Jennifer’s writing, visit her on her Web site, blog and Tumblr page.View all posts by Jennifer Crain →

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