|Sarah helping Ken install hoopettes|
|The crew - thank you Miranda, Ben, Sam, and Evan|
|Sarah has a cart like this at home|
From the Kitchen. We are having an abundance of fruit this fall. We are so grateful for apples after last year's poor harvest. And the melons have done well, too. Raspberries are small with all those cool nights and lack of rain, but the flavor seems concentrated.
With Evan's mushroom discovery and Ken's discovery of two huge puff ball mushrooms, we have been filling the dehydrator, and making mushroom soup. Sarah and Ken really liked Monday's breakfast soup: cook some bacon, set aside, cook mushrooms in the bacon fat, set aside, cook onions in the remaining fat, add cut carrots and potatoes and a hearty soup stock. Simmer carrots and potatoes 'til tender, add the mushrooms to the soup. Place rinsed pieces of raw kale in soup bowls. Cover with hot soup to wilt and top with the chopped bacon.
Sarah had a big midday meal when she arrived, and we worked late, so I made an apple crisp for a light supper. It was a hit with her and Ken. Rinse and core apples, chunk or slice into a bread pan to nearly full ( I don't peel the apples). Top with a crumble of rolled oats, flour, butter or lard, a little sugar and salt, cinnamon and nutmeg. Bake until the crumble browns and the apples juice and bubble around the sides. Serve warm with cream. We have also been steam juicing apples and grapes with slight blemishes
'Til Next Week, Judith