WANING AUGUST GIFT ~ PINK TURTLEHEAD / GRILLED PORK TENDEROIN with GINGERED JEZEBEL SAUCE

"When gardeners garden, it is not just plants that grow, but the gardeners themselves."

~ Ken Druse

~ Chelone obliqua
Common name : Pink Turtlehead

~ Lovely combo

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PORK TENDERLOIN with GINGERED JEZEBEL SAUCE

~ Great easy recipe (adapted from old Southern Living clipping) for the holiday weekend. Combine with any treat from the great August harvest ... sauteed summer squash & mushrooms, crisp salad, sliced tomatoes ... the world is our oyster this time of year.

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3 lbs. well trimmed pork tenderloins

fresh rosemary

1/2 cup Tarmari or soy sauce

2 Tbsp. brown sugar

2 chopped green onions

2 cloves crushed fresh garlic

1 Tbsp. chopped fresh ginger

4 Tbsp. sherry (or bourbon for bolder taste)

2 Tbsp. chopped fresh chopped rosemary

freshly ground cracked pepper to taste

Combine soy sauce, brown sugar, green onions, garlic, ginger, sherry, rosemary and pepper. Pour over pork and marinate several hours or overnight.
Remove pork from marinade and grill until thickest portion registers 155-degrees, turning once and basting with Gingered Jezebel Sauce the last 5- 10 minutes. Let rest 10 minutes before slicing. Serve with remaining Gingered Jezebel Sauce.

Gingered Jezebel Sauce

1 cup pineapple preserves

1/2 cup red pepper jelly

2 Tbsp. horseradish

1-2 Tbsp. grated fresh ginger

Combine all ingredients in a saucepan and bring to boil. Simmer gently 3 minutes; remove from heat until ready to use (or microwave preserves and jelly in glass bowl at HIGH 2 minutes or until melted. Stir in remaining ingredients).

~ Garden friends

(Coleus and Turtlehead)

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Garden Note: Turtleheads (native wildflowers arranged in spikes like snapdragons resembling a turtle's head with lower lip protruding) are a gift in the waning August garden (preferring moist or lightly shaded conditions) ... attract butterflies, showy, long lived, excellent for cutting, and easily divided in spring.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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