I love summer, seeing all the crops and flowers growing.  Took a walk over to my tomatoes, the plants look great since I put the Epsom’s salt and miracle grown on them! Lots of tomatoes.

The blueberry bushes are coming along nicely – lots of berries there.

When I was working over by the tomatoes a week ago – I noticed some wild black berry bushes. Oh Yeah!

DH said the berries never get big – don’t know why I didn’t notice them before, but heh, I don’t care how big they get – can taste them now.

Plan on going over to the corn field later today and take some pictures – DH says there’s lot of ears on the stalks. We need more rain for them to really fill out – maybe they will be ready in a couple of weeks. I know that we always have folks coming over to ask us when the corn will be ready.

Last nite we had fresh yellow squash. I coated it with egg, and a mixture of matzo meal and oatmeal, and friend the slices up like you do with eggplant. So Yummy – of course I didn’t need all that grease, and my stomach and heartburn told me all about it. But what can you do??

Tonite it’s fried chicken wings for supper. DH loves the way I make them. Will have to start them early, don’t know how many customers we are likely to get today, and cooking and waiting on customers doesn’t work well.

Did I tell you that we had fresh beets the other nite. Our favorite is Harvard Beets. I always cook my beets, and then cool, peel and slice – and pop them in the freezer. That way we can make Harvard Beets when ever we want just by thawing a bag of sliced beets and making the sauce. If you’ve never had them, here’s a good recipe:

Harvard Beets

1/4 cup sugar
2 teaspoon cornstarch
1/4 cup vinegar
1 tablespoon butter
Sliced beets

Put sugar and cornstarch into a pot – stir it together
add vinegar, and heat until smooth
add butter and beets
heat until sauce is thick and beets are heated through

Enjoy!

Sandi