What to Do with $10 of Tomatoes

This is truly the best time of the year in my little corner of the world. If you live out in farm country like I do, everything is in season right now, so everything is fresh and readily available at the local farm stand. This includes ginormous boxes of stewing tomatoes for next to nothing. We scored a beer-case of them from Hopkins Produce for about $10. So this long Labor Day weekend was stewing tomatoes weekend.

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First Pumpkin of the Season in About 30 Minutes

We first started seeing fresh pumpkin for sale at the beginning of the month when we were in Wisconsin. At the time, we thought little of it - they have a different growing season than we do here in Maryland, and this seemed about the right time for the squash in that part of the country. But, when we were out procuring food items this weekend and saw them all over the place out here, we rejoiced, for pumpkin season has arrived in Maryland. We stopped by Hopkins Produce on Route 155 and picked up a couple of small but attractive pumpkins and created our first pumpkin meal of what will hopefully be a plentiful season.

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Squab: You Never Know Until You Try It

Honestly, one of the best parts of my life is being able to share it with someone who punctuates it with really good food. Because I live with a cook, I can actually get away with doing things like spending the weekly grocery budget on a medley of game birds ordered off the internet. What we got for our $100 (including shipping) was:

  • 1 pheasant
  • 4 quail
  • 1 guinea hen
  • 2 squab
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Autumn Equinox

The day was a perfect balance of summer's warmth and fall's dry, crisp air. While my counterpart put a pot of chicken thighs on to stock, I paid a visit to my local pumpkin patch. I found one of those rare, perfectly round pumpkins that seemed to call out to me, whispering "Hey, hey, over here" as I wandered through. And it turned out to be a real beauty.

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A Mabon Meal

The days are getting shorter. The farmer's markets are winding down. The shadows grow long in the afternoon as the air cools and summer's brightness wanes. When we were still an agrarian culture and lived among our food, this was the middle of the harvest, and the very end of the growing season. We began preparing for winter, when our diets inevitably, necessarily changed from fresh produce to dried and preserved fruits, pickled and stewed vegetables, nuts and legumes and other foods that store well for months at a time.

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