I am having more fun this summer than I have in at least two years.

This year, I am pain-free, since I had my hip replacement on July 1. I am also having such a good time with my CSA produce. Unlike most farms, I can pick anything I want that is available at the farmstand. I bought about eight pounds of tomatoes, some green frying peppers, a big loaf of bread made by the chef of the Oyster Club in Mystic and almost three bags of baby carrots.

Now, let us talk about baby carrots. The carrots I bought were about the length of my pinky finger, but even thinner, and the carrot tops were still attached. They are nothing like the “baby carrots” you buy at the supermarket. Those carrots are pared and thrown into a machine to make them look as if they are all the same size. Sure, they are really carrots, but the ones I bought are tiny, sweet and still taste like the soil they grew in.

I ate a lot them, then made a carrot soup I chilled and served with a dollop of sour cream or crème fraiche. I found the recipe online, but added a few fillips. Of course feel free to use big or smaller supermarket carrots.

Chilled Baby Carrot Soup

3 tablespoons of extra virgin olive oil

1 medium sweet onion, chopped

3 tablespoons fresh ginger, sliced thin

3 cloves fresh garlic, minced

1 pound of carrots, pared and diced (if they are really baby carrots, just clean them of tops and soil)

1 carton of low-salt chicken stock or vegetable stock

1/2 teaspoon salt

1/2 teaspoon yellow curry

1/4 teaspoon red pepper flakes (use less if you don’t like things too spicy)

1 can unsweetened coconut milk

salt and pepper to taste

In a heavy-bottomed stock pot, add oil over medium heat. Add onion, ginger and garlic. Cook until just translucent, about 5 minutes. Add diced carrots and cook for another 3 or 4 minutes. Add stock and cook until just boiling, then reduce heat and add salt and yellow curry (or a quarter teaspoon or less red or yellow chili paste and/or red pepper flakes). Cook on medium-low for about 30 minutes. Remove from the heat and let cool for at least an hour.

Using an immersion stick (which I do not have, I used my big Ninja) puree the soup. Put it back on the heat and add a can of coconut milk. Cook until hot and taste for seasoning.

You can serve the soup hot, but I chill it and serve it cold with a dollop of sour cream or crème fraiche.

On the Side

I promise you that, come winter and spring, the only time I will talk about tomatoes is when I am making a casserole or a stew. And maybe you can even skip the word now, but I think you should listen.

On Aug. 24, from 4 to 6 p.m., there will be a tomato festival at Stone Acres Farm. For $40 (plus tax and gratuity), chefs will serve "the most versatile fruit in multiple dishes, drinks, and live music." Those are Stone Acres' quotation marks. I am not sure there will be tomato music. Craft cocktails, beer and wine will be available a la carte.

The event will be outside at the farm, so dress accordingly. If you are coming with friends, use your name you book under or you'll be seated at random with new friends. For tickets, go to 85thdaygroup.com.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.