ADIEU SWEET SEPTEMBER ~ IN APPRECIATION FOR 'UNEXPECTED' GIFTS

(Click above to view all 2009 winners ... )

_______________

BEST MICHIGAN BLOG

_______________

~ fellow honored BLOTANICAL Michigan finalists ~

Garden Fairie's Musings, Dirt Simple,

Thyme for Herbs, In the Garden Online

__________________________________

"At times our own light goes out and it rekindled by a spark by another person. Each of us has cause to think with deep gratitude of those who have lighted the flame within us."

~ Albert Sweitzer

TIME ... FOR GIVING THANKS

SEPTEMBER GARDEN GIFTS

_______________

"If the only prayer you say in your entire life is thank you, it will be enough."

~ Meister Echhart

_________________________

"Today is a most unusual day,

because we have never lived it before;

we will never live it again;

it is the only day we have."

~ William Arthur Ward

'KEEP YOUR FACE TO THE SUNSHINE' ~ INSIDE & OUT SUNFLOWERS / UPSIDE-DOWN PEAR SKILLET CAKE

"Keep your face to the sunshine

and you cannot see the shadow.

It's what sunflowers do."

~ Helen Keller

UPSIDE-DOWN PEAR SKILLET CAKE

~ Another treasured autumn treat from 1991 issue of Bon Appetit

('Baking a cake in a skillet is a time-honored tradition. French cooks use one for tarte Tatin, which this dessert resembles; here in the U>S> it was the way to go with pineapple upside-down cakes back in the fifties.")

________________

1 cup firmly packed golden brown sugar

6 Tbsp. unsalted butter cut into 4 pieces

1 1/3 cups AP flour

1 1/3 cups sugar

2 tsp. ground cinnamon

1 1/4 tsp baking soda

1/2 tsp. salt

2 large eggs

1/2 cup corn or vegetable oil

1 small, unpeeled, coarsely grated pear

1 Tbsp. grated peeled fresh ginger (1 tsp. ground)

4 peeled, cored pears (cut into 6 wedges)

good vanilla/vanilla bean ice cream

• Position rack in center of oven and preheat to 350-degrees.
• Sprinkle brown sugar evenly over bottom of heavy 12-inch ovenproof skillet (preferably cast iron) with 2 1/2 inch high sides. Add butter pieces to skillet. Place skillet in oven until butter melts, about 5 minutes.
• Meanwhile, mix flour, sugar, cinnamon, baking soda and salt in bowl. Using electric mixer, beat in eggs, and oil. Mix in grated pear and ginger.
• Remove skillet from oven; whisk butter and sugar until sugar dissolves. Arrange pear wedges in skillet in flower pattern, fitting wedges closely together and placing any remaining wedges in center. Pour batter over pears, spreading evenly. Bake until cake is springy to touch and tester inserted into center comes our clean, about 1 hour.
• Transfer skillet to rack and cool 20 minutes. Loosen edges of cake with knife. Place large plate over skillet. Using oven mitts, firmly grasp plate and skillet. Carefully invert skillet, turning out cake onto plate. Remove skillet. Serve cake warm with ice cream. (12 servings)

SEPTEMBER IN THE RAIN ~ PEASANT SOUP / GRILLED VEGGIE PANINI

"The leaves of brown came tumblin' down, remember

In September in the rain

The Sun went down just like a dying ember

That September in the rain.

To every word of love I heard you whisper

The raindrops seem to play a sweet refrain."

~ September in the Rain

(Lyrics by Warren & Dubin)

SEPTEMBER RAIN
(a gardener's gift)

_____________

PEASANT SOUP
~ Simple Saturday night supper ... harvest rich and autumn friendly on a chilly day
___________

2 Tbsp. extra-virgin olive oil
1 1/2 cups chopped red or sweet onion
1 1/2 cups chopped (well-washed) leeks
1 cup chopped carrots or sweet potato
4 minced garlic cloves
1 quarts organic chicken broth
1 cup white wine
1 28-oz. can diced Italian tomatoes
1/2 tsp. crushed red pepper flakes
1 Tbsp. chopped fresh thyme (1 tsp. dried)
2 bay leaves
1 16 oz. cans rinsed and drained cannellini or garbanzo beans
3 cups baby spinach leaves
coarse salt and freshly ground pepper to taste
1/2 cup grated fresh Parmesan cheese

• Heat oil in large stockpot. Add onion, leek, carrot/sweet potato and garlic. Saute 5 minutes or until limp.
• Add chicken broth, wine, tomatoes, pepper flakes, thyme and bay leaves. Bring to boil, cover, and reduce heat. Simmer 30 minutes.
• Add beans and and simmer 5 minutes. Discard bay leaves and add spinach.
• Serve topped with grated Parmesan cheese. (8 servings)

_________________

GRILLED VEGGIE PANINI

8 slices Japanese (or thin skinned) eggplant (4 in. long & 1/4 in. thick)
8 sliced lengthwise small zucchini (1/4 in. thick)
8 slices red pepper (1/4 inch thick)
8 Tbsp. extra-virgin olive oil
2 tsp. herbes de Provence
coarse salt & freshly ground black pepper to taste
3 Tbsp. good pesto
8 oz. fresh mozzarella cheese
8 slices good country-style or sourdough bread

• Preheat grill or panini press.
• Combine olive oil, herbes de Provence, salt & pepper. Toss eggplant, zucchini and red pepper slices with 3 Tbsp. of seasoned olive oil. Grill in batches, 1-2 minutes, or until tender. Transfer to plate.
• Brush 1 side of each slice of bread with seasoned olive oil. Turn oil side over on clean surface.
• Cover 4 slices of bread with 2 slices of each vegetable. Arrange cheese on top.
• Spread pesto on remaining 4 slices of bread. Place pesto side down over stacked bread.
• Cook on grill panini press until bread is golden and cheese is melted (3-5 minutes). Slice in half. (4 servings)

SIMPLE SEPTEMBER DELIGHTS ~ SESAME PORT TENDERLOIN / BAKED CUCUMBERS

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

~ Robert Finch

TOAD LILY

(Tricyrtis 'variegata")

_____________________________

SESAME PORK TENDERLOIN

~ A long marinade and quick grilling make for a lovely simple supper, perfect for warm autumn evenings

____

2 well-trimmed boneless pork tenderloins

1/4 cup orange juice

1/2 cup soy sauce

1 Tbsp. sesame oil

1 Tbsp. toasted sesame seeds

1 Tbsp. rice vinegar

1 Tbsp. minced garlic

1 Tbsp. grated ginger (1 tsp. powdered ginger)

2 Tbsp. extra-virgin olive oil

• Combine orange juice, soy sauce, sesame oil, sesame seeds, vinegar, garlic, ginger and olive oil. Pour over pork tenderloins (either in glass container or large plastic bag) and marinate overnight, turning frequently.
• Preheat grill. Remove pork from marinade. Place marinade in pan, bring to boil and simmer 5 minutes.
• Cook tenderloins over medium heat until desired doneness, about 8-10 minutes per side. Let rest 7 minutes. Slice on the diagonal and serve with sauce. (4 servings)
• (Can also roast in 375-degree oven for 15-20 minutes or until internal temperature reaches 140-145 degrees. Allow to rest before slicing on the diagonal).

______________

BAKED CUCUMBERS

~ Trust me, this is a delight for that bumper crop of cucumbers! From Wine Spectator (Sept 2009) comes this 'unexpected delight', adapted by Julie Powell from Julia Child - Mastering the Art of French Cooking

_______

4 cucumbers, peeled, halved lengthwise, seeded, and cut into 2 x 1/2 inch pieces

2 Tbsp. white wine vinegar (I like white balsamic)

1 tsp. salt or more to taste

2 pinches sugar

2 Tbsp. extra-virgin olive oil

1/2 cup fresh mint (fresh is a must and hopefully lots in your garden), cut into chiffonade, plus another 1/2 cup if desired

3 Tbsp. thinly sliced scallions

freshly ground black pepper

1/2 cup crumbled feta cheese

• Combine cucumbers, vinegar, salt and sugar in a bowl and toss. Set aside to marinate for half an hour.
• Meanwhile, preheat oven to 375-degrees. Drain cucumbers and pat dry. In baking dish, combine cucumbers with oil, 1/2 cup mint, scallions and pepper. Bake, uncovered, for 30 minutes, stirring periodically. Stir in cheese, and bake 10 minutes more. Cucumbers should retain some firmness but not be browned.
• Transfer to serving dish. Stir in remaining 1/2 cup mint (if desired). Taste and adjust seasoning as necessary. (4 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

__________

'HEAVENLY WINE' SUNSET

(Hubbard Lake, MI)

_____________________________________

AUTUMNAL EQUINOX

(Hubbard Lake, MI)