fresh spinach-arugula soup and a magical garden

This morning was 39 degrees here, and after I puttered around in the kitchen making a beautiful soup from the green, green arugula and spinach I got at the farmers market Saturday I decided to visit a friend's very private garden before the frost arrives. Oh, what a delight! Meandering paths under orchards of trees I couldn't identify, comfy cabbages nestled in their nests of leaves, brilliant yellow globes of tiny quinces, and flowering arches of flowers and vines. On the way home, I looked out at Crotched Mountain, which was already showing signs of Autumn color.

It was now way past lunchtime, so I was happy to have soup waiting and a handful of seedy crackers and a chunk of cheese to sip and munch on. A perfect Fall afternoon!

To make about 3 servings of soup:

2 cups semi-packed arugula

2 cups semi-packed spinach

2 1/2 cups of water, or half stock, half water

1/2 cup diced potato

1 medium onion, peeled and sliced

1/2 t. thyme

2 medium cloves of garlic, peeled and sliced

a few scrapings of nutmeg

pinch of hot pepper flakes

freshly cracked pepper

kosher salt

1 T. unsalted butter, or olive oil ( but butter is better)

Place potatoes, garlic, and onion in the stock or water and simmer until potatoes are just tender.

Add the nutmeg, thyme, red pepper flakes, butter or oil, and black pepper and stir.

Add the spinach and arugula, stir, turn off heat, and cover .

Let sit for five or ten minutes then, using an immersion blender or regular blender, puree the soup until smooth. Taste and carefully add salt to your liking.

I like to eat this soup with crackers and a bottle of Tabasco handy.

Enjoy these beautiful days!