It is a lovely day here on the southern coast of Maine.
Clear blue cloudless skies.
Afternoon temps around 60 (by my sunny back door, anyway).
Today, I poached a lovely basket of native quince that we buy from a farmer in North Hampton.
The quince will go into the freezer for my favorite Quince and Almond Cake.
Also, made Apple Mint Salsa with the last of the mint that grows out back.
This is a first try with this recipe that is reported to be great with lamb. I am thinking of a black bean soup this week and this should be fabulous!
2 small apples, chopped
1/4 cup chopped mint
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
2 tsps jalapeno pepper
1/2 cup fresh lime juice
Mix ingredients, chill and serve.
(I have to say how much I am delighting in feeling healthy and strong today after a week of not feeling well.)
Larry has been buttoning up the garden on these nice days
raking mountains of leaves
digging up gladiolus bulbs for drying in the basement
stowing patio furniture
battening down for cold weather
we've had our last tomato
and final cucumber and eggplant from the garden
the tomatillos did nada this year anyway
and there is no more fresh corn to be had.
Although I have tried hard to deny it:
we are well in autumn
5 comments:
Hi Pat, that singer featherweight looks like a good machine, I will have to keep my eye out for one. I have a singer treadle that was my grandmothers, but its not all that portable.....
Quince and Almond cake sounds delicious, and Apple mint salsa, must admit I am not doing much cooking at present...must try and get back into it soon..
xt
Yep, definitely fall.
Quince Almond cake sounds wonderful. I recently got a big box of quince from my grandmother, plus the six small ones off my tree (first harvest). I poached some today. Might have to find an almond cake recipe and stir in some of those quince....
apple mint salsa looks like something I might try to make
Deb, i left a link on your blog for the quince and almond cake. it's great.....
Deborah, we tried the salsa last night....thought it needed a bit more jalapeno and mint and soupcon of salt.....otherwise, the verdict is: its a keeper says L.
T, the nice thing about this salsa is that it is almost NOT cooking....you know, just chop chop chop chill and eat. all fresh. raw and delicious.
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