Week 14--The Beauty of Food

How lucky I am to have such beautiful food to eat on a daily basis

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and to have a husband that cooks!

So this week the melons are ripe and you all should get one--I promise : ) The tomatoes on the other hand are at the end of their rope. This week I will harvest every last healthy tomato and then rip out the plants. May we never be cursed with late blight again!! I am thankful though that we had as many tomatoes as we did. Summer wouldn't be complete without at least one!


The turkeys are enjoying their grass. When I move them, I just let them roam free. They love it! And thankfully Simon just lets them be. If I could get him not to eat peoples' arms and shoes when they walk, I think he would be the perfect dog : )

Sherrie Blumenthal and Denise Dill (LRF sahreholders!) traveled to Michoacan, Mexico, the final destination of the Monarchs after their 2000-mile journey. The women will talk about their trip after a showing of the film "The Incredible Journey of the Butterflies," a 2009 PBS NOVA documentary at 6:30 p.m. Wednesday, Sept. 9, at the library. http://www.sunjournal.com/node/271758
This Week's Loot: Carrots, Beets, Cucs, Zucs, Potatoes, Edemame, Lettuce, Cabbage, Tomatoes, Melons, herbs

Next Week's Loot: Leeks, Potatoes, Cucs, Zucs, Spaghetti Squash, Tomatoes?, Melons, Lettuce, Herbs

Crash Hot Potatoes

Boil potatoes until fork tender

Spread olive oil on a cookie sheet

Place the potatoes on the sheet, leaving space between each one

Use a potato masher and press down on the tater, turn masher 90 degrees and mash again

Brush olive oil on tater

Sprinkle with salt, pepper and herbs lice rosemary, chives...

Bake for 20-25 minutes (or until crispy and sizzling) at 450--YUM!

Coleslaw

1/4 mayo

1/8 red wine vinegar

Dijon mustard

pinch of sugar

salt and pepper

1/4 cup grated carrots

2 cups thinly sliced cabbage

1/8 cup red onions

Mix em all up. Taste and add more ingredients if necessary.