Happy Fall Equinox !

It was a beautiful Summer


and a great day today for the beginning of Fall!


The vegetable garden has been very productive, here are some of our most recent treats…


Lovely Squash


The last of this years onions, cherry tomatoes and cantaloupe…






and baskets like this…


There are still many other veggies growing for the fall and winter to look forward to!


The new seedlings are under cover from the sun for a few days…


and the peppers are slowly changing color.

The days will change all too quickly, enjoy the Fall season!





Roasted Zucchini Soup with Fresh Herbs

What do you do with your Summer Squash? Especially  those great big huge ones that suddenly appear …aug-2016-002

Make Soup?  This beautiful dish is easy to make, and it tastes as good as it looks!


It requires a few simple ingredients, Zucchini, of course, I like the yellow for their color, but you could use green .

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Onions , Rosemary, Olive oil, Sea Salt & Pepper:


Slow roast all of the ingredients,


let it cool and puree.


The creamy texture is rich , you would think you are eating something far more decadent !006

and to make it a little more luxurious


I topped it with Herb Boursin Cheese and thinly sliced Basil  🙂

This freezes very well.


Golden Nugget Jam with Ginger

What do you do with all of these beautiful Yellow Cherry Tomatoes?

I wanted to preserve some of this amazing color!

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I started looking for recipes and came a cross a lot of Tomato Jam recipes, Yes, Tomato Jam!  I know it sounds a little strange..right..I thought so too!

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Some recipes  were savory others sweet,  then I found a couple that called for Lemon and Ginger…I was intrigued enough to give it a try

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It took quite a long time to cook off the water from these beauties..

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Well, it was worth the effort, this is packed with Flavor!

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Let me tell you, what a pleasant surprise !

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Now, I want to make more 🙂

Here’s the recipe:

3 lbs of Yellow Cherry Tomatoes

1 1/4 lb of sugar ( more if you like it sweeter)

Grated Rind of 3 Lemons (I used organic)

6-7 Tbsp. Lemon juice or more to taste( revised)  did not use enough last time (2016) had to throw away several jars.

1 1/2 inch grated fresh ginger, this could be altered to taste

I follow these cooking instructions for jam from  The High Heel Gourmet

then they go into a hot water bath .







More Tomatoes…

Last night I went out to the garden to see what needed to be tended to,

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Some Tomatoes were ripe, I stated with these  two baskets…

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then had this bed to work through and a couple of pots…

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The Gold nugget have been amazing

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they are loaded .

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This is what I ended up with …

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August Garden Update

The beautiful aroma of Basil is filling the Greenhouse these days…

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The plants seem to be doing well:  Eggplants, Melons, Peppers, Yams and Basil of course 😉

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My fist attempt at growing Cantaloupe, checkout the little melon…

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In the Garden, the Kentucky Blue Lake Beans are just starting to flower

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we are getting our first Cucumbers, finally!

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More Zucchini on the way

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and Limes

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Swiss Chard

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Yellow Beans

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more Tomatoes…

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and the second round of Broccoli is producing a decent crown! The first wasn’t successful. I guess sometimes perseverance pays off 😉


Our winter veggies are progressing…Parsnips for the Fall,  are tucked in between  2 rows of Tomatoes

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Brussel Sprouts

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and Cauliflower, are looking healthy under their tents….

Aug. 2016 025We have more Broccoli seedlings waiting to be transplanted and seeds that need to go in soon; Peas, Spinach, Arugula, Kohlrabi, Pac Choi, Radishes and Winter Greens.


Todays Ripe Tomatoes, Zucchini & Basil 🙂

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My Favourite Summer Tomato Basil Sauce

I am posting this again , a copy from last year, but I was late in the season with this one . We are now in the middle of Tomato season and I hope  you will give this a try ; it is so simple yet full of amazing flavour, a recipe I will make may times before the season is over, hope you enjoy it as much as I do 🙂  This is the taste of Summer…

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and , it is very fast, simple and so delicious!

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It is best with cherry tomatoes , although  I’m sure it would taste just as good with any type, it just wouldn’t look as nice 😉

It  is especially lovely with a combination of colors!

Fresh Tomato Sauce : Courtesy of the Calgary Herald & my Sister Marlene  🙂

Makes: 4-5 servings Prep. time: Less than 30 minutes

3 tbsp (45 mL) extra-virgin olive oil

3 large cloves garlic, sliced as thinly as possible

2 lb (907 g) cherry tomatoes, rinsed and halved

1 cup (250 mL) loosely packed fresh basil leaves (from about 1 small bunch), very thinly sliced

1 lb (454 g) pasta Parmesan cheese to taste ( I didn’t use this much cheese just added it to taste)

In an 11-in. (28-cm) sauté pan, heat oil and garlic over medium low heat, stirring occasionally, until garlic is softened but not browned, about 5 minutes.

Add tomatoes and salt and pepper to taste. Toss gently to coat, then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until tomatoes are reduced to a thick, pulpy sauce, 15-20 minutes.

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Remove from heat. Sprinkle on the basil and stir to combine.

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Cook pasta in boiling, salted water, during last 10 minutes ( depending on the pasta you decide to use) of sauce simmering. Drain well. Taste the sauce and adjust seasonings. Toss the pasta with 3/4 of the sauce and divide among individual bowls. Spoon remaining sauce over each serving. Sprinkle on cheese, as desired.

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I know, Summer is almost over, I had meant to post this sooner!

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We should still have a couple more opportunities to use some of our own , fingers crossed they last a little while longer 🙂

Tomato Season

Its been a great start , a bit unusual, as the Big Boys are the first ones that are ready, aside from the Cherry’s

Aug. 2016 006and the plants are so laden they are falling overAug. 2016 011…nice..except I don’t know how to support them at this stage and when I do try to tie them up, some of the green tomatoes fall off…Aug. 2016 014

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as you can see , keeping them off the ground is a challenge as well…

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at the end of the day it is a real treat to have these …

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Now its time to decide what to do with them, process, make relish,  salsa, sauce or freeze and wait to see if they ripen 🙂