THE VILLAGE VOICE

"I trust in Nature for the stable laws of beauty and utility. Spring shall plant and Autumn garner to the ends of time." ~ Robert Browning Annabelle Abstract 'Fading Memories' "We do not remember days; we remember moments." ~ Cesare Pavese , The Burning Brand Remember September ROASTED TOMATO GARLIC SOUP ~ awesome Autumn fare, perfect while tomatoes are still in abundance (slightly adapted from Smitten Kitchen ) Soup 3 lbs. plum tomatoes, halved lengthwise 2 Tbsp. extra-virgin olive oil 2-4 ' upeeled ' large cloves garlic 1 tsp. finely choppped fresh thyme leaves or 1/4 tsp dried 1/4 tsp. (or more to taste) dried crushed red pepper 4 cups organic chicken or vegetable stock Topping 4 slices rye bread (toasted until hard and lightly buttered on one side) 1 Tbsp. grated raw red onion 1 cup (or more) coarsely grated white cheddar Soup : Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large bakin...

"Softly the evening came. The sun from the western horizon Like a magician extended his golden want o'er the landscape; Trinkling vapors arose; and sky and water and forest Seemed all on fire at the touch, and melted and mingled together." ~ Henry Wadsworth Longfellow AUTUMN HARVEST SOUP ~ adapted from Fine Cooking 2 Tbsp extra-virgin olive oil 1 large diced yellow or red onion 3 diced carrots 2 minced cloves garlic 2 chopped yellow/orange peppers 2 cups peeled and cubed butternut squash pinch cayenne pepper or more to taste coarse salt and freshly cracked pepper to taste 1 quart organic chicken broth 1 lb. chopped fresh tomatoes (or 14.5 oz. can diced) 1 Tbsp. fresh chopped thyme 2 cups chopped kale 1 cup well-rinsed chickpeas Heat oil in large soup pot over medium heat. Add onions, carrots, and peppers and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add garlic and cook for 1 minute more. Add squash, cayenne, salt & pepper. Ad...

“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.” ~ G. K. Chesterton WINE SUNSET (Hubbard Lake, MI ) HARVEST GAZPACHO (with or without crab) ~ Serve chilled for lunch or supper on the remains of a warm summer day 6 plump peeled and seeded ripe tomatoes minced clove of garlic 2 peeled and seeded cucumbers 1 chopped red onion 1 chopped sweet onion 1 coarsely chopped red pepper 1 coarsely chopped yellow or orange pepper 2 cups tomato juice 1/3 cup extra-virgin olive oil juice of 1 fresh lemon coarse salt & freshly ground black pepper to taste dashes of Tabasco to taste 1/2 cup chopped fresh dill sliced black olives to taste 1/2 lb. good lump crab chopped fresh parsley for garnish Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers. Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables. Add dill, olives, and crab...

"There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling." ~ Mirabel Osler _ LEMON THYME COOKIES ~ A treasured Michigan recipe from Woodland Herb Farm 1 1/2 cup sugar 1 cup unsalted butter 2 organic eggs 2 1/2 cups unbleached flour 1 tsp. cream of tartar 1/2 tsp. salt zest of 1 lemon 3 Tbsp. dried lemon thyme Preheat oven to 350-degrees. Cream butter and sugar. Add eggs and mix well. Sift together flour, cream of tartar and salt. Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight. Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)

"The human spirit needs places where nature has not been rearranged by the hand of man." ~ Author Unknown A GATHERING of WILDFLOWERS ( Hubbard Lake Woods ~ Northern MI ) CANADA GOLDENROD ( Solidago canadensis ) "There are over 100 types of goldenrod in North America and over 20 in Michigan, all looking similar, thus difficult to identify. While most yellow autumn flowers are a type of goldenrod and are often blamed for hay fever, most hay fever is caused by Ragweed. Only 1-2 percent of autumn airborne pollen is from goldenrod." ( Wildflower of Michigan Field Guide ~ Stan Tekiela ) SPOTTED TOUCH-ME-NOT ( Impatiens capensis ) "Also called Jewelweed because water droplets on its leaves shine like tiny jewels, the Spotted Touch-me-not is a tall annual plant of wet areas. Its stems are nearly translucent and contain a slippery juice that can be used to soothe the sting from nettles or Poison Ivy." ( Wildflower of Michigan Field Guide ...

"I am the Rose of Sharon, and the Lily of the Valleys." - Song of Solomon 2. 1-17 Rose of Sharon (Hibiscus syriacus) also called shrub althaea GENERAL INFORMATION Scientific name: Hibiscus syriacus Pronunciation: high-BISS-kuss seer-ee-AY-kuss Common name(s): Rose-of-Sharon, Shrub-Althea Family: Malvaceae USDA hardiness zones: 5B through 9A Origin: not native to North America Uses: container or above-ground planter; near a deck or patio; trainable as a standard; specimen; no proven urban tolerance Availability: generally available in many areas within its hardiness range DESCRIPTION Height: 8 to 12 feet Spread: 4 to 10 feet Crown uniformity: symmetrical canopy with a regular (or smooth) outline, and individuals have more or less identical crown forms Crown shape: upright Crown density: open Growth rate: slow Texture: fine

"There shall be eternal summer in the grateful heart." ~ Celia Thaxter 'Old Garden Companions' (Daisy/Purple Coneflower ) PURPLE PLEASURES (Phlox, Purple Coneflowers , Dwarf Chinese Astile , Daylily ) Astilbe , hosta , Rose of Sharon, Hydrangea LEMON PASTA with ROASTED SHRIMP ~ Summer friendly ... light/luscious adapted from Ina Garten 2 lbs. (peeled and deveined ) large shrimp 1 Tbsp. extra-virgin olive oil coarse salt & freshly ground pepper to taste 4 Tbsp. unsalted butter 1/4 cup extra-virgin olive oil 2 cloves minced garlic 2 lemons, zested and juiced 1 lb. angel hair pasta fresh chopped basil to taste Grated Parmesan or fresh feta cheese to taste (optional) Preheat oven to 400º and bring large pot of water to boil. Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through. While shrimp are roasting, melt butter and olive oil. Cook garlic until s...