August 31

"We donated 62 lb. of lovely fresh fruit and veggies to the food bank today.

Many thanks Stuart, for the delicious blackberry pie and to Fran for supplying
the berries.  You absentees missed a real treat!

Happy weekend,"

Barb

August 28

"Do to harvesting copious amounts of both cucks and zucks, we were able to 
donate 153 lb.of gorgeous produce to the food bank today."

Barb

August 24

"We donated 54 lb. of delicious fruit (peaches from Peggy) and veggies to the food bank today.

Happy weekend,"

Barb

August 21

wow!!!

"As I was having our lovely harvest weighed at the food bank this morning, who would drive up behind the Mini 
but our own Stuart Thompson.  Having first spent hours harvesting large amounts of cucumber and zucchini at FF2, 
Stuart was then delivering vast quantities of rhubarb from his own garden.  He insisted on adding his weight to ours 
and as a result, we donated an amazing168 lb. of yummy fresh veggies to the food bank today. Now that’s what I call 
serendipitous!  My guess is that Stuart’s contribution of an overloaded banana box full of rhubarb weighed about 50 lb.   
Many, many thanks Stuart.

Till Thursday,"

Barb

August 17

"Today we donated 56 lb. of delicious fresh veggies to the food bank.

Happy weekend,"

Barb

August 14

"We donated 42 lb. of lovely fresh veggies to the food bank today."

Barb

August 10

"In spite of having an attenuated work force today, we managed to harvest and deliver a fantastical 92 lb. of gorgeous  veggies to the food bank.  Overkill on the zooks!

Have a good weekend,"

Barb

August 7

"We donated 40 lb. of yummy fresh veggies to the food bank today.

Stay cool.  See you Thursday."

Barb

thanks for the recipe Fran.....

Cucumber and Tomato chopped salad

1 lb. english or persian cucumber, diced

1 lb. fresh tomato, diced

1/3 C minced onion

1/2 C minced parsley

3T olive oil

3T lemon juice

salt to taste, about 1/2t

1T mint, optional

Chill at least several hours. Tastes better if refrigerated overnight.

August 3

"Boy, did  I ever under guessimate our poundage!  Today we donated 121 lb. of the most beautiful ( apart from the carrots)
veggies to the food bank.  Roland commented that he wasn’t expecting such a big haul so early in the season.


Happy weekend and stay cool,"

Barb

and thanks Andrea for a recipe......
Coconut Curry Butternut Squash Soup

Here is the recipe!

The soup is made in the slow cooker: load ingredients in he morning and come home ready to eat!

2 tbsp. Coconut oil
1 butternut squash, peeled and cut into 1 inch cubes 
1 small cauliflower, cut into pieces
1 onion, sliced
1 tbsp of curry powder
1/2 cup no sugar added apple juice or one apple cut into pieces
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
1/4 cup chopped fresh cilantro

In slow cooker, combine coconut oil, butternut squash, cauliflower, onion, curry powder, apple juice, vegetable broth, coconut milk, salt and pepper.
Set on high for 4 hours.
Serve the soup as is or purée it in a blender before serving
Garnish with cilantro

I have also cooked this soup on the stove top it is done in about an hour if you cut the vegetables in smaller pieces.

July 31

"Today we donated 62 lb of lovely fresh veggies to the food bank, making a grand total
of 569 lb. for the year to date - almost exactly the same as the two previous years, 574 lb.  
and 577 lb. respectively.    Amazing!

Till Thursday - stay cool,"

Barb