The ash, smoke and heat are finally gone – for now.    What a difference a week makes!  These last few mornings and evenings have been cool – cool enough for a light sweater in fact.  So much more comfortable weather wise and not to mention one is now able to breathe better.

Lots of goings on in the garden – getting ready for fall and pretty soon the change of season will result in a complete change in menu so we are enjoying summer while it lasts.

Here’s what we ate last week.

SATURDAY

Breakfast – homemade/homegrown blueberry pancakes
Dinner – homemade flour tortillas, homemade spanish rice (homegrown onions, peppers, tomatoes) with homegrown sauteed pepper and local avocado  and onions (from Farmer S) with raw cheese

SUNDAY

Breakfast – homemade skillet granola
Lunch – leftovers from Saturday dinner
Dinner – homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)

MONDAY

Breakfast – homemade skillet granola
Lunch – left overs from potluck on Sunday
Dinner – homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)

TUESDAY

Breakfast – homemade skillet granola
Lunch – homegrown lima beans and homegrown carrots with homegrown herb butter
Dinner – homegrown roasted eggplant, homegrown sun dried tomatoes, homegrown peppers, basil and pasta

WEDNESDAY

Breakfast – homemade skillet granola
Lunch – homegrown green beans and homegrown carrots with homegrown herb butter
Dinner – fig tacos (homegrown figs, peppers, tomatoes, cilantro) with organic raw cheese and sour cream

THURSDAY

Breakfast – homemade skillet granola
Lunch – homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)
Dinner  -out

FRIDAY

Breakfast – homemade skillet granola
Lunch –  homemade, homegrown herb pizza crust topped with homegrown tomatoes, peppers, roasted eggplant and basil and mozzarella cheese
Dinner – homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese