FRIDAY NIGHT SEAFOOD SUPPER ~ HARVEST GAZPACHO

"I trust in Nature for the stable laws of beauty and utility.

Spring shall plant and Autumn garner to the ends of time."

~ Robert Browning

~ Outdoor anthurium

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HARVEST GAZPACHO

(with or without crab)

~ Serve chilled for lunch or supper on the remains of warm autumn days

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minced clove of garlic

6 plump peeled and seeded ripe tomatoes

2 peeled and seeded cucumbers

1 chopped red onion

1 chopped sweet onion

1 coarsely chopped red pepper

1 coarsely chopped yellow or orange pepper

2 cups tomato juice

1/3 cup extra-virgin olive oil

juice of 1 fresh lemon

coarse salt & freshly ground black pepper to taste

dashes of Tabasco to taste

1/2 cup chopped fresh dill

sliced black olives to taste

1/2 lb. good lump crab

chopped fresh parsley for garnish

• Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers.
• Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables.
• Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly.
• Ladle into chilled bowls. Garnish with chopped fresh parsley and warm crusty bread. (6-8 servings)

Note: Take proper time to hand-chop vegetables. The results will not be the same using a blender or food processor. Since tomatoes are at their peak, as long as you're chopping, double the recipe.

SEPTEMBER GARDEN STROLL

"Spring flowers are long since gone. Summer's bloom hangs limp on every terrace. The gardener's feet drag a bit on the dusty path and the hinge in his back is full of creaks."

~ Louise Seymour Jones

~ Sedum, heuchera, pink turtlehead, phlox, Japanese anenome

~ September garden

~ Hosta, coleus, Japanese astilbe

~ The herb garden

~ Gerbera daisy, black-eyed susan

THE HARVEST MOON

"Shine on, shine on harvest moon up in the sky,

I ain't had no lovin'

Since January, February, June or July

Sno Time ain't no time to stay

Outdoors and spoon,

So shine one, shine on harvest moon

For me and my gal."

- Nora Bayes and Jack Norworth (1903)

The Harvest Moon

( Suttons Bay, Michigan)

Rice Moon

( Manoominike-gizis)

~ Ojibwe

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"The full harvest moon is the full Moon that occurs closest to the autumn equinox. In two years out of three, the Harvest Moon comes in September, but in some years it occurs in October. At the peak of harvest, farmers can work late into the night by the light of this Moon. Usually the full Moon rises an average of 50 minutes later each night, but for the few nights around the Harvest Moon, the Moon seems to rise at nearly the same time each night: just 25 to 30 minutes later across the U.S., and only 10 to 20 minutes later for much of Canada and Europe. Corn, pumpkins, squash, beans, and wild rice, the chief Indian staples, are now ready for gathering. This year the full harvest Moon is on September 26th."

( http://www.farmersalmanac.com/astronomy/a/septembers-full-harvest-moon )

REMEMBERING AUGUST ~ 'BIG FAT' MEDITERRANEAN GARDEN BURGERS & FLORENTINE POTATO SALAD

AUGUST'S CROWN

Whilst August yet wears her golden crown,

Ripening fields lush-bright with promise;

Summer waxes long, then wanes, quietly passing,

Her fading green glory on to riotous Autumn.

~ Michelle L. Thieme

~ Sunflower fields (Hubbard Lake)

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'BIG FAT' MEDITERRANEAN GARDEN BURGERS

~ Perfect for a balmy early autumn day

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2 pounds ground sirloin

1 finely chopped medium onion

2 cloves finely minced garlic

12-oz. jar roasted peppers, drained and finely chopped

3 Tbsp. fresh bread crumbs

2 Tbsp. extra-virgin olive oil

1/2 cup minced fresh basil

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh rosemary

salt & pepper to taste

1 cup drained and sliced artichoke hearts

6 slices provolone cheese

fresh favorite greens

6 large grilled hamburger rolls

Sauce:

1 cup mayonnaise

1 Tbsp. fresh lemon juice

2 finely minced garlic cloves

1 Tbsp. drained capers

• Gently combine ground sirloin, onions, garlic, roasted peppers, bread crumbs, olive oil, herbs and salt & pepper. Carefully form into 6 large patties (do not overhandle).
• Combine mayonnaise, lemon juice, garlic and capers for sauce.
• Grill burgers over hot coal until desired doneness. Top with cheese. Serve on grilled rolls, slathered in sauce and topped with sliced artichoke hearts and favorite greens. (Serves 6)

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FLORENTINE POTATO SALAD

~ Adapted from Southern Living

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3 lb. quartered red potatoes

coarse salt

2 cups shredded fresh baby spinach

1 cup sliced celery

1 cup mayonnaise

1/2 cup chopped fresh parsley

1/2 lb. crumbled cooked bacon (reserve some for garnish)

1 bunch chopped green onions (reserve some for garnish)

juice and grated rind of 1 lemon

freshly ground cracked pepper

• Bring potatoes and salt to boil in large pot over high heat. Reduce heat and cook 20-25 minutes or until fork tender. Drain and toss with lemon juice, grated rind, salt & cracked pepper. Allow to cool slightly.
• Add celery, mayonnaise, parsley, bacon, green onions, and additional. Toss gently. Fold in spinach. Garnish with bacon and green onions. Chill at least 1 hour. (6-8 servings)

AUTUMNAL EQUINOX

" Lord, it is time. The summer was very big. Lay thy shadow on the sundials, and on the meadows let the winds go loose. Command the last fruits that they shall be full; give them another two more southerly days, press them on to fulfillment and drive the last sweetness into the heavenly wine. "

~ Rainer Maria Rilke

~ Autumnal Equinox

(Hubbard Lake)