I'm sure you're asking yourself why I'm making carrot soup on such a hot day. Believe me, I was asking that myself, too. Although today was hot and humid, the clouds are already rolling in and it will be cool and rainy tomorrow. I was preparing the soup for our rainy day lunch. At the same time, I had blackberry ice cream churning in the freezer.

Carrots thrive in our garden and we have them in abundance. This year I planted heirloom varieties since I enjoy having multicolored carrot salads and like tasting different kinds. Plus, I always get the "is that really carrot?" look when I show someone a purple carrot and that's fun for me. But one can only eat so much carrot salad and with the forecasted rain, I thought it would be nice to make a soup. Carrot soup.

But not a plain old carrot soup, although the one my mother always made with a dallop of sour cream and cilantro, is one of my favorites. No, I wanted something new. I looked at my brand new soup cookbook, which happens to have 5 different carrot soups, and decided on the Carrot, Apple and Celery Soup. Now I can't wait for the rain tomorrow!

My husband's cousin gave us a container of fresh blackberries and since we weren't able to eat them fresh, they went into the freezer. When I saw that the temperature would be rising this weekend, I knew they would be made into ice cream. One of my favorite flavors. Actually I love blackberries so much that we planted 3 bushes last fall and ate a fair amount of our own this summer.

There is a nip in the air and the hazelnuts are beginning to ripen. I know fall is right around the corner. And that brings me to my first ever giveaway! I'm giving away a packet of multicolored carrot seeds and a Swiss nut tart. Of course the cake can be eaten any time, but I particularly like it when the days get cooler. To enter, leave me note here telling me why you look forward to the fall season by September 7, and I will randomly pick a winner.

Blackberry Ice Cream

• 375 g blackberries, puréed
• 120 g sugar
• 360 g whipping cream
• 1 Tbs Framboise (optional)

Heat half of the cream with the sugar until the sugar has disolved. Let cool and whisk in remaining cream. Stir in blackberries and Framboise and chill. Churn according to the ice cream maker you have. Or do what I do: stick the bowl in the freezer and whisk the ice cream every hour or so until done!