I wonder if you are enjoying this cool weather as much as I am. I know it slows down the growing season and we don’t have market next week (20th) because of Rushville Smiles Day. I’m thinking about setting up at a friend’s business if its okay with her. That would be on the square and in the middle of the activity. I went by her place of business last Friday when we were done and left her some extras I had and some people saw the veggies I sold out of the back of the trunk while I was there. Maybe I won’t have to miss a day after all.
I would like to start pulling up some of the plants that are about done and start cleaning up the garden. When the season is over I want it to be done and cleaned up.Then it’s time to finish cleaning up the greenhouse and get it ready for January planting. It has been too hot in there to work, so we waited till it cooled down which it surely has done. I do need to get a seed order written down and sent off. Who knows, the price might go up the first of the year. That might also be true on supplies, so that will be another thing to get done.
The next project for me will be the breakfast at the Opera House for Fall Fun Festival. We will have our usual Biscuits and Gravy, Eggs and Muffins, coffee and juice. Hope to see you there. The money will be going towards a new handicapped bathroom for downstairs. Anybody who has been in the old one knows how much we need it.
Since I have grown kale this year for the first time, I have seen more articles and recipes on how to use it. Maybe since I hadn’t had it before I didn’t pay attention to that veggie. It seems quite versatile and healthy. The young people who bought out of the back of the van on Friday were excited to see I had kale and bought what I had left. My row of kale is still full and healthy, so I hope it lasts till the 27 of Sept., the next Farmer’s Market.
I had some people come last week to pick up apples, and two more have asked to get some, so probably that will take care of the excess. Thanks!! I made more tomato juice this past week and canned it. It sure is pretty and will be good this winter in soups or to drink. Thanks, Lord, for the bounty!
Here is this weeks recipe for you to enjoy. Beef and Potato Pie; 2 tsp. veg. oil--3 cloves garlic, minced--8 oz. ground beef--1 med. onion, chopped--2 ribs celery, thinly sliced--2 carrots, chopped--1 russet potato, thinly sliced--salt-2 T. flour--1 1/4 cups low-sodium beef broth--1 tsp Worcestershire sauce--1 tsp. unsalted butter, melted. Oven to 375º.
Warm oil in skillet over med. heat. Saute garlic for one minute. Add beef and sauté until no longer pink, about 4 minutes. Stir in onion, celery,and carrots; sauté for 5 minutes. In a pot, cover potato slices with cold, salted water, bring to boil. Cook until just beginning to soften, 2 -3 minutes. Drain. Sprinkle flour over mix in skillet; sauté for 1 minute. Add broth and W. sauce, cook stirring, until starts to thicken, about 2 minutes. Transfer to a 9-inch pie pan; cover with potato slices. Brush with butter. Sprinkle with salt. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler to high and place pie under about 5-inches from heat. Broil until potatoes are brown, 2-3 minutes. Serves 4. Good for a chilly evening.
See you next week, behind The Garden Gate.