Make a dish using all seasonal produce.
This seems too easy. I have a weekly CSA veggie box that contains seasonal produce. Last night we made vegan quesadillas, with seared sweet potatoes, organic carrots, heirloom tomatoes and strawberries.
I also made roasted carrot and onion soup.
Roasted Carrot and Onion Soup
3-4 cups diced carrots (about 10 medium sized carrots)
2-3 cups diced onions (I had one very large onion)
2-3 Tablespoons olive oil for baking
1-2 cups of filtered water, or stock (if using stock, omit bouillon)
1 vegan bouillon cube
smoked paprika and chives or minced parsley for garnish
Slow roast diced fresh organic carrots and onions in a 350 degree F oven on a large baking sheet. I used a combination of yellow and orange carrots from my CSA box. When the carrots and onions have softened and started to turn golden brown, remove from the oven, combine with 1-2 cups of filtered water, and bouillon in a high powered blender. Puree for 1-3 minutes until smooth. Reheat on a low simmer for 10-20 minutes. Serve with a drizzle of oil, a dash of smoked paprika and chives or minced parsley.
I also have this beet. I will make something for an army with that.