week 3

Now begins the epic battle to keep the bugs off the cucurbits; the cucumbers, squash, melons, and zucchini.  

We have squash bugs. We have squash vine borers. Then we have the cucumber beetles that my sister calls Steeler’s beetles for their nice black and white stripes. The cucumber beetles spread cucumber mosaic virus, which of course kills the plant. Or if it’s hot and dry, they get powdery mildew. Or the deer hop the garden fence and eat the whole plant…

We keep one step ahead of the pests with rotational planting. I used to try spraying organic controls, but it’s of no use. These little guys are really tough, so we hand pick in the early morning and hope we get a decent harvest before the plants succumb to the pressure.

We’ve got cucumbers coming on – pickling cukes are the earliest. Then we’ve got some burpless and some straight 8s that take a bit longer. The squash are blossoming and I haven’t looked at the back garden in a few days, but we might have a couple summer squash already. So prepare thy zucchini recipes. They’re coming.

Berry picking has to be one of the most time consuming harvests of the season. Beans are a close second, but that’s offset a bit by the fact that raspberries have massive thorns and I always say I’m going to clean up the patch and make rows…. But I still haven’t gotten around to it yet. Which means long pants wearing as I dive into the thorns to find the berries as they’re turning the perfect colors. I pick a few and then eat one to remind myself why I’m getting my tshirt ripped up like I’m a cat’s scratching post. I almost stepped on a turkey setting a nest while in the red raspberries. Amazingly enough she wasn’t eating the delicious red berries that were framing her nest.

That also reminds me, wash your berries before you eat them.

There’s only a cup or so per basket, not enough to make a pie, but sure enough for fresh eating in season. I’m just happy to see my patches starting to produce that I’ve put in the past few years. I get to compare varieties for flavor and watch things grow, which is one of my favorite pastimes.

Anyway, I’m sneaking beets in your baskets. I love beets. I like to roast them in the oven to soften them and then throw them in whatever sautéed onion dish I’m cooking.

I’m also slowly harvesting our radish patch. I’m not too fond of radishes. I found that if I slice them up in half inch slices and wrap them in tin foil with a pad of butter and some salt and throw them in the oven for about 10 minutes, it takes their bite away and they’re not bad. If you like the bite of radishes, do not put them in the oven. My grandma just eats them with bread and butter, which I never really understood.

So for the beet newbies, make some beet chips if you’d like. We’re also pulling up new potatoes soon as they’re just starting to flower now. This recipe works for both. I’m going to try it with turnips too and see how it goes. I’m sure it will work for kohlrabi, which should be ready in the next few weeks too.

Oven Roasted Veggie Chips

1      Preheat oven to 375 degrees F.

2       Using the slicing blade of your food processor if you have one. If not, take a sharp knife and cut a slice out of the end of a beet to make a flat surface on one side. Then put the beet flat side down and slice as thin as you can.

3       Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.

4       Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. You may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them.

Another option that a lot of people like for beets is to use brown sugar along with the salt to sweeten them up a bit. Keep this recipe for sweet potato chips, turnips, kale greens, apples, maybe zucchini? The possibilities are endless.

Herb people, don’t forget to take herbs. Take as many as you can use each week. ~janeé

week 2

I completely forgot to say last week, please bring back your baskets week to week. We reuse them.

Anyway, welcome to week two. After pickup last week, we walked the gardens and scratched our heads. Um…. Hmmm…. The chard is just still kinda little. The cucumbers are coming slowly. There’s some berries kinda starting, the lettuce is dying in the heat and I really need to plant more kale.

So that left us with, hmm, beans aren’t quite big enough, potatoes aren’t even flowering yet for new potatoes. We actually started to consider green tomatoes already. Sheesh. Weird year.

So I ran into my seed bin and found some organic lentils and radishes and thought, sprouts!

Seeds are completely amazing. They contain the energy needed to catapult a dormant little cocoon into life with just a little water. When seeds are sprouted, the nutrition content has some of the highest vitamin and mineral count.  And they’re tender and delicious as well.

We sprouted organic lentils. They should be very small in order for best flavor so take these home, rinse them and then put in the fridge and use within the next week or so.

The organic radishes are a bit zestier and are amazing on salads, like the recipe for the week.

So, here’s a little recipe for the lentil sprouts and tender spring veggies in your baskets. If you were lucky enough to get peas (they don’t produce for as much as I plant) then throw those in this salad too or garnish with the edible flowers as well. You can use the same dressing recipe as before or add the middle eastern twist in this one. By week three, you will be a salad dressing making mad chemist, mixing different spices in with your own homemade salad dressing. Let me know what you come up with.

Sprouted Lentil Salad with Super Herbed Yogurt Dressing

Herbed Yogurt Dressing:

1 bunch High Mill Park herbs

1/2 cup Greek-style yogurt or sour cream

1 squeeze fresh lemon juice

1 tablespoon olive oil

½ teaspoon spicy mustard (optional)

1 teaspoon sugar or honey

Salt & pepper to taste

1.       Prepare dressing by washing and setting out your herbs. Smell each herb to determine which ones would best fit your taste. Fennel smells like black licorice. Lemon balm smells very citrusy and can be overpowering so use sparingly. Mint… well, smells like chewing gum. Thyme smells like an Italian restaurant. And cilantro is the whispy one that smells either fresh or like soap depending on your smelling palate. Use only the herbs that you like out of this bunch and it’s totally up to you on creativity. I threw them all together, with only a pinch of fennel to my taste.

2.       Remove herb leaves from stems, dice fine and whisk together with yogurt, lemon juice, olive oil, honey, and mustard.

3.       Cut up a couple of cucumbers or whatever other fresh veggies you have in your basket like radishes, green onions, garlic scapes, peas, beet leaves or thin sliced beet roots.  You could add lettuce if you have it.

4.       Rinse and throw the lentil sprouts with the veggies in a bowl.

5.       Toss dressing on the vegetables and chill for a half an hour to let the flavors meld.  

6.       Swear off all other salad dressings as you enjoy the delicious fresh herbed dressing on your favorite salads.

Send recipe ideas on or other creative ways you’ve used these fresh, early summer vegetables. Enjoy this  beautiful weather… the calm before the 90degree days. ~Janee

weeeeeeek 1.START!

Cooking in Season
Week 1

Welcome to High Mill Park’s 4^th CSA season. I can’t believe it’s our 4^th year. Anyway, for the next few months, we’ll follow the crazy Ohio weather through our short and sweet growing season. And what a start it’s been so far. We were pummeled with rain so much during the spring that we’re a bit behind on planting, but that’s what CSA is all about. You really get to experience eating at the peak of freshness no matter what the weather throws at us.

A few rules before we get started.

1.       Bugs happen. If there aren’t bugs or rabbits or deer trying to eat your food, then you should question whether or not you want to eat it. We don’t spray harsh chemicals, which makes it safer for you, but there will be bugs.  Which brings me to my next point….

2.       Wash everything. Twice. Just because we grow organically doesn’t mean that you don’t have to wash your fruits and veggies. We integrate raising animals with plants for the best ecosystem and farm sustainability and we do not triple wash with a chlorine finish like your bagged lettuce so it’s up to you, your strainer, and your sink to get your vegetables and fruits rinsed.

3.       If you cannot make it for pickup, please find someone to pick up your basket in your place. Vegetables don’t keep week to week and we plant for how many members we have and so there’s a limited number of vegetables, especially in the beginning, slow part of the season.  Or email me and we can setup another time.

With that being said, wow, it’s been quite an odd spring. The good news is that none of our fruits got frosted so we’ll have some plums in a few weeks. The bad news is that we couldn’t work the soil for a few critical months and now we’re starting really behind. The root crops didn’t like the wet and the lettuce didn’t like the heat. It felt like the gardens were an unruly class of second graders where no one could agree and all hell was breaking loose – the beans refused to sprout, the potatoes hated the wet soil, the lettuce and kale was going to seed, and the tomatoes set little green tomatoes in their pots before we could get into the garden to plant them

So we’re starting out with the perennial crops. They are the old reliable friends of the garden. The rhubarb came back with it’s big, beautiful, poisonous leaves held up by deliciously tart and zippy, edible stalks. They’re a bit green by this time in the season, but still hold all that powerful rhubarb flavor so many love to slip into fruit pies.

The garlic is really thriving. In your baskets this week are the secret deliciousness of garlic – the garlic scapes. Garlic sends up seed heads in the spring, which zap the plant of it’s energy that should be put into making big, delicious bulbs. So we go through and cut off these seed head “scapes.”  They are delicious! They’re light with garlic flavor and a bit like green onions. You can use them in this recipe, or just chop them up and sauté them as you would regular garlic.

Another star of your perennial spring basket is horseradish leaves. And yes, they kinda taste like horseradish so chop them up really fine and mix them in with a lettuce mix.

We’re going to start out with a nice, light, Gourmet Salad.

1.       Wash and chop up your horseradish leaves fine and add them to a lettuce mix in a large bowl and set aside.

2.       Mince up the rhubarb from your baskets, which should be about ½-1 cup and sauté in a sauce pan with 2 tablespoons of olive oil. While that’s simmering, chop up the garlic scapes really fine and add them to the saucepan as well. When the rhubarb begins to lose it’s color and turn amber yellow, remove from heat and add 2 tablespoons of honey and stir well.

3.       Take the rhubarb mixture and put into a small bowl. Add ½ cup white vinegar, 1 cup of olive oil, a squirt of lemon juice, and salt and pepper to taste.

4.       Let the rhubarb salad dressing cool in the refrigerator before tossing on the lettuce mixture.

5.       Add edible flowers on top of the salad along with any fresh spring fruit and serve.

The edible flowers in your baskets are chosen based on taste. Some roses don’t have a nice flavor, but these petals from rosa rugosa have a nice light flavor with a slight fragrance. Remove them from the stem and toss them in your salad. There are also small edible violas and tiny blue flowers, which is Borage. The flavor is bright and kinda like a cucumber. You can remove the petals or eat the whole flower if you don’t mind the fuzzy texture.  The leaves are a bit fuzzy and can be enjoyed in salads or sautéed like spinach.  Anyway, this is the fresh, albeit timid start of the season. We’re looking forward to more things to come as we begin cooking in season.    ~Janeé

week 15

Cooking in Season
Week 15

So I’m pretty sure it wasn’t picking the jalapenos that burned my hands, face and eyes last week, but a random pepper row in my boss Marty’s garden with “semi-hot” something peppers that turned out to contain quite a bit more capsaicin than expected. I had a bowl of Marty’s wife’s pasta with just half of one of those peppers chopped up in it and it heated up the whole giant pot. Wow. Maybe I’ll be pickling those with some super gloves on for cutting without injury. My sister cut them in half and stuffed them with cream cheese, sausage and cheddar on top. Delicious! So hot though that I had to keep eating them for the burning to subside.

Our first round of picking and crushing at my vineyard went amazing last weekend! It was a couple 14 hour days (thanks Janice for helping) with two different picking and crushing crews, but we made it and the wine is happily fermenting in giant vats, releasing happy yeast blurps (I call them yeast farts) as we speak. Round two is this weekend and after popping out a rib somewhere in between getting attacked by the 700 pound sow a few weeks ago and climbing in and out of fermenting tanks, I feel like I’m being held together by a shoestring. The good part about this time of the season though is bittersweet: soon the hard work will be over… but then comes the depressing snow and long winter.

Speaking of which, it’s winter squash season finally. We’ve got carnival squash, spaghetti, acorn, and a couple butternuts. I had some blue hubbards, but the chickens snuck into my garden and hollowed them out. The carrots are coming in now too, which makes for perfect soups. Add in some onions and sweet potatoes and it’s really starting to feel like fall with winter soups quickly on the horizon. I got some peppers from Greenfield Organic near Wooster after loving their tomatoes last weekend and am very pleased again. Red peppers take so long to ripen that they tend to be on the top of the list for pesticide laden crops on supermarket shelves so very worth it to buy organic, just as a sidenote.

Sweet corn is here again. I don’t even know what round this is but my bosses are really on top of staggering their plantings. The yellow type is Bodacious, which I am very not impressed with. The stalks only got 4 feet tall (anyone want mini corn shocks?) and only one out of every 4 stalks produced an ear. You’d think after all that, they’d taste amazing, but they’re just ok. I think they’re getting shucked and going in my freezer to be brought out when I forget how good fresh sweet corn is. And I’m never planting that again. The bi-color is from Nick’s garden is Now That’s Delicious, and it lives up to it’s name. I picked it last night and it’s still fresh and sweet. - I tell you all the names and when they were picked because you have no idea when you go to a roadside stand what type it is and how long ago it was picked or if it was in the prime or too old or what. It’s quite a gamble and knowing you like yellow, white or bi-color really isn’t enough. So this year the winners were Now That’s Delicious and the early batch of Temptation was amazing, so now if you stop at a stand, you can ask the type and when it was picked and hopefully you’ll avoid some mealy mix of sweet and feed corn like I’ve been subjected to in the past. Next year is another round of trial and error in the race for the best sweet corn. So much to learn!Oh, and my sister went to the grocery store and confirmed allegations of a shortage in pumpkin pie filling, so take those pie pumpkins and harken back to an earlier time before canned pumpkin pie filling began. My grandma says fresh pumpkin pie tastes terrible, but she likes green beans from a tin can so what does she know.

Hopefully you all have been squirreling away the extra veggies from the past 15 weeks and throwing them in the freezer, in cans, or in a root cellar. It’s been a really great year, although the end usually has been far more productive but I think lack of rain really has us limping to the finish line this year. Our lettuce is up and the winter crops are growing well. Our hens lay a little bit through the winter and then kick into high production in the spring time, so email me if you’d like some eggs in the off season and I’ll try my best to keep up.

Next week, no newsletter and it’s BYOB – bring your own basket. Take only what you like and what you can use. We’ll pull up everything we’ve got left that’s ready for you all.Thanks for joining this year! It was another great season. Email me if you want any garden help this winter… or just want to chat. I go through CSA withdrawal when pickup stops. Yes, I’ll miss you all. Have a great winter. -Janee

week 14

Cooking in Season
Week 14

Thou shalt not rub your eye whilst picking jalapenos. – ouch!

There’s bulbs on the shelves at the garden centers. The tips of the maples are losing their chlorophyll. The grass is choking with no rain. The autumn wind is both amazingly fresh, but also blows a twinge of regret as summer comes to an end. It seemed like I spent this summer hiding from the heat so much that I missed it. I didn’t even get sick of zucchini this year. Weird.
Anyway, I spent about 4 hours straight at my work garden picking beans. 4 hours and I barely got halfway through my first planting. I harvested soybeans which were supposed to be endamame, but because of the drought, they only filled out when the pods started to dry. So I’m not sure if they can be prepared like endamame, which is steamed in the pod and then removed from the shell and eaten, or if they could be dried. Or if you’re real adventurous, perhaps try to make your own tofu or soymilk? I still have my second planting coming on and it’s incredibly time and labor intensive for such a little handful of beans that I’d like to hear from you if it’s worth it. I just wanted to try something new and figured you all wouldn’t mind playing around with some fun recipes. And honestly, how often do you see soybeans for sale on grocery store shelves. I just shelled them and put them in a bowl with a little water in the bottom and put them in the microwave for one minute and thought they were rather delicious. I often drive around watching the fields of soybeans dry into their sticks with beans all up the side. My little plot is surrounded with soybean fields, but the deer came to my tiny plot constantly and nipped off the tops of my soybeans and ate half of my second planting down to the ground. 85% of soybeans grown in the US are genetically modified. Most are modified to withstand weed killers that are usually sprayed at least twice on the fields. Then these soybeans are ground up and a lot of them end up in animal feed. Mine aren’t genetically modified. I think the dang deer figured that out fast. I wonder if cows in a feedlot would prefer my soybeans over the GM soybeans too. I hand weeded though, which I don’t think is possible for those larger fields.

Anyway, enough about soybeans, on to the pretty beans – first round is ready! I have Jacobs cattle, which are white with red spots, and Vermont appaloosa, which is white with brown and light brown spots like an appaloosa pony. I like to shell these beans and make sure they’re dry (should shatter when crushed) and put them in a mason jar to throw in soups or side dishes later. Hopefully everyone who wants some will get enough at least to try them. Dry beans should be soaked overnight before use, which cuts down on their boiling time when added to soups.

I made a deal with my boss where I took all his tomatoes and in return, he gets some spaghetti sauce. I picked until my trunk was totally full of tomatoes that I could have opened a roadside stand out of it. I also stocked up from Greenfield Organic Farm down in Amish country with enough canner tomatoes to hopefully put back one can per week of delicious pasta sauce. I cook it down in a crock pot for a day with spices before I can it. Looks like I have a lot of cutting ahead of me, but it’s all worth it in the winter when I have delicious tomato sauce from Ohio grown tomatoes picked in season. My sister canned whole tomatoes a few weeks ago and used a can for her chili, which got excellent reviews. Tomatoes take a long time in a boiling water bath, but they are pretty easy to preserve if you just make up your sauce and throw it in some freezer bags not too full and freeze them right away.

Alright, I’ve sat in front of a computer long enough (I swear, not checking my fantasy football scores or anything) but now it’s time to get down to the orchard and see what apples I can find. Here is a wonderfully simple apple sauce recipe from member Kim Applegate.
-4 apples, peeled
-¾ cup water
- ¼ cup white sugar
- ½ teaspoon cinnamon
In saucepan, combine all ingredients. Cover and simmer for 15 – 20 minutes or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Only a couple weeks to go! Email me with soybean ideas and inspiration if I should keep harvesting them. -Janees -

week 13

Cooking in Season
Week 13

I am completely exhausted. I got back at 2am last night from a fast trip down to North Carolina for their picking, crushing, pressing, and first fermentation of grapes. I spent all weekend following a master wine maker like a little puppy dog, constantly asking –what’s that- what are you doing – why does that smell – questions. My head is going to explode with everything I learned. I’m running on low sleep and high stress. The grape harvest season is impending at my vineyard up here along with apple crushing, pressing, fermenting and AGH! Why does everything happen all at once?

While down in North Carolina, I got fed incredibly well, including okra from the winery’s organic garden. I haven’t found as many okra pods as in past years as I think my grandma has been stealing it slowly and accumulating a “mess” which is the term for a bunch of okra… enough okra to mess with fixing. Small pods can be sliced and pan fried, covered in flour or corn meal and a pinch of salt with quite a bit of oil. Larger pods can be split open and as long as the seeds are still white and not terribly hard, scoop them out and add them to the top of a salad for an interesting treat. But I’m having trouble getting enough messes for all the baskets, so hopefully within the next few weeks, if you want to try it, there’ll be a basket with it in there. I do not like the slimy gumbo style okra that’s in soups. Fried is the way to go.
The eggplant is still doing well in the back garden. The tomatoes and ground cherries are collapsing in on themselves. The peppers are loving this heat and drought, but the lettuce I just seeded looks like it’s crying. The potatoes are just confused, but growing through it. Our squash is getting eaten from every pest that squash can be eaten and we’ve lost 75% of our melon crop this year because of rabbits, squash bugs, drought, and that damn peacock taking a peck out of every melon just to make sure they’re all not ripe yet. What a jerk.

When I worked as the cook for a vegetarian restaurant, my specialty was soups and namely, my fall / winter special soup called “Sunshine Soup.” Pretty much, I would take everything the color of sunshine and put it in a pot. There’s a lot of margin for personal preference, but my mom is on a new food restriction program where she’s pretty much a vegetarian to detox and hopefully heal her condition that has her rendered pretty much vegetarian. Her dietician recommends eating winter squash and sweet potatoes, so I whipped up a batch of sunshine soup and it was gone in one day. She loved it. (Even without the copious quantities of butter I used to use for the restaurant.)

Anyway, start with the acorn squash in your baskets. Take a meat cleaver and a mallet, rubber or wood is fine. Press the cleaver down a bit into the squash and then start tapping the back of the cleaver with the mallet. That’s the easiest way I’ve found to open up winter squash without really hurting your hands or almost losing a finger.Scoop out the seeds and put in the oven set to medium heat to soften the squash. While that’s in the oven, put on a pot of water and cut a couple of onions in half with some lentils (optional) and start them boiling. In another skillet, sauté up some diced onions with garlic and anything else yellow or orange such as just a few apples, pears, or shredded carrots, corn or red or yellow peppers. Meat eaters could throw in some ham chunks or brown some sausage with your onions. Next, move onto the sweet potatoes, cutting them into one inch slices. Put them on a cookie sheet with a bit of a rim and drizzle with vegetable oil and put them in the oven too. Take out the squash, let it cool for a bit then scoop it out. Remove the halves of onions that are probably soggy by now and put the scoops of squash in with the boiling lentils. Once the sweet potatoes have softened a bit, cut them into cubes and add them to the boiling pot as well. Add the sauté pot about 10 minutes before serving. Finish it off with a little bit of ginger, salt and pepper.

This soup turns out warm and hearty, which makes it a perfect winter soup. I prefer sautéing the vegetables separate and adding them just at the end so they don’t lose all their flavor through hours of boiling. This recipe works with any winter squash or you could add red potatoes instead of sweet potatoes.

This week I am going to a bunch of local orchards to pick up apples for our cider at work, so I’m sure the apple pies will start getting put up in the freezer very soon. So delicious. I don’t remember seeing too many orchards in North Carolina. Score one for Ohio! - Janee

week 12

Cooking in Season
Week 12

My kitchen has been invaded. There is a small, red and orange army gathering on my windowsills and countertops and it seems to grow by the day. I go to my mom’s kitchen and she’s been infested as well, and my boss’s house has tons of them too. It’s not bed bugs, it’s…. tomato season!It’s a sigh of relief for us tomato lovers (or a groan of anguish for non-tomato lovers) but it looks to be an excellent year for tomatoes. Travis’s well constructed tomato cages made out of wire fencing which started out at three feet, then five, then six and he’s talking 8 feet tall next year because they turned into a tomato forest… or a tomato jail, if you’re trying to pick them and the fence is a bit tighter than a hand can get through. But I’m glad that this year we finally are getting a good crop. The real question is, after at least two tomato sandwiches a day, what to do with the leftovers.

I roast mine. It’s similar to sun drying, but a bit faster. Slice small or roma tomatoes in half. Larger ones are best if you cut the ends off and use the middle for fresh use. Put the tomatoes cut side up on a parchment lined cookie sheet, sprinkling your favorite chopped herb (mine is garlic, basil, or thyme) and drizzle with a bit of olive oil, or use an olive oil spritzer for full coverage and less mess. Make sure to cover the herbs with olive oil and make sure they are inside the tomato “cups” or else they dry out. Then put them on a very low oven. I mean the lowest it will go. It will take about 3 hours of bubbling at 200 degrees to get the water out, but it’s completely worth it to get these amazing, lycopene packed treats. After roasting, pack in olive oil and they’ll keep in your fridge for the next 2 weeks or pack tightly in a freezer bag and freeze. Or, you could do my favorite – roasted veggie lasagna. You know how sometimes if you try to add fresh tomatoes to lasagna, you end up with a bunch of runny water after you scoop out your lasagna and mushy noodles? Try this – slice long slices of eggplant, garlic, onions, zucchini, or peppers and roast them in the oven with your tomatoes in the same fashion, but only for an hour. Then place in a lasagna pan, a layer of sauce, a layer of noodles, a layer of roasted vegetables and tomatoes, then a layer of ricotta and cottage cheese mix and top with sauce. Repeat until your pan is full, which is usually only about one and a half times. Yes, this is a veggie lovers lasagna with not a lot of noodles in the end. Top with shredded cheese and from there, either bake or cover and put in the freezer to pull out a piece of the garden in the dark days of winter.

I got another batch of lettuce, kale, peas, and mustard greens that are up now and I’m looking at my last planting of sunflowers wondering if they’ll bloom before frost. And then I think, geez, I’m already thinking about frost. And on the same token, if anyone wants squash blossoms from the late planting of winter squash, request them and we’ll pick em as they probably won’t make it to maturity, but will make an excellent squash blossom soup. Oh, and this batch of corn is my boss’s pride and joy – Now That’s Delicious. It’s a super sweet type that I’m proud of him for not spraying insecticide on for corn ear worms. I picked it yesterday so cook it soon!

So my mom got a super great recipe for Bruscetta, but the piece of paper got lost in transit, so here’s her rendition of what she could remember of Donna’s Best Bruscetta.

Put some red wine vinegar in a sauce pan and turn on low heat to reduce out some of the water. Slice ciabatta bread into inch and a half slices then butter & garlic both sides of the bread.Slice open the tomato & pull out pulp then diceBroil the bread for a few minutes until slightly crisp.Place tomatoes, basil, and feta cheese on the bread. Broil again for a few minutes and then drizzle with reduction and serve right away.

We’re looking forward to more winter squash, pumpkins, apples, grapes, peppers, carrots, and ground cherry pie. Started seeds for winter broccoli, cauliflower, cabbage, and purple kohlrabi. Watching football and seeing the tips of the maples turn as this summer starts slipping into September, I’m happily already planning my Thanksgiving feast. Maybe a pear crumble or sausage stuffed acorn squash or sweet potato cakes or… any suggestions?

Until then, enjoy - Janee