I harvested delicate things prior to the snow: tomatoes and herbs, planning for a batch of end of harvest soup.
As the green tomato base roasted in the oven, I headed into the snow to harvest some hardier veggies: bok choy, carrots, and kale. (We opted to save the kale for something else.)
Ground beef and Italian sausage, and then baby bella mushrooms, browned in bacon fat added chicken bone broth and veggie broth.
I sliced the carrots, Brussels sprouts, and bok choy stems, adding them to the broth base. I took an immersion blender to half of the roasted tomatoes, and added both pots to the soup.
I added some bok choy tops to the bowl before ladling in the soup. I took some risks since the last time I made it, but it was delicious!