Late Summer Garden Harvest Dinner

Did you have a safe and happy Labor Day weekend? We spent the weekend with my youngest sister Mary Kate, her husband Adam, and their five children. Also present were my parents, and my sister Heidi and husband Mikey, with their four children. All in all, there were 8 adults and 11 kids. The little girls spent the weekend putting on a production of the musical, Annie. They all took turns playing the part of Annie, in democratic style. By the way, I was cast as Miss Lily St. Regis with my Quiet Man as Rooster Hannigan. He surprised me by hamming it up more than just a little bit. And me, well, I didn't take three years of high school acting for nothin'. Thanks, Mr. Byers, you taught me everything I know.

As for the little boys, they spent the weekend collecting sticks and rocks, wrestling, and trying to heckle the Annie actresses.

Ah, it was a great weekend. I think I could put on a play every weekend, provided I was just given Monday off. Pretty please. A looong break makes the week much easier to face.

Speaking of long breaks, our garden is just about to take a hiatus until next spring. I'm going to miss my backyard bounty, especially those juicy red tomatoes, the golden corn, and the crisp green beans. Last week, I fixed a dinner of all of my favorite summer garden vegetables. It's not a farewell, not quite yet, but you can tell it's coming. Here's what we had:

Avocado and Tomato Salad with Lime Drizzle

Buttered Corn on the Cob

Green Beans and Red Potatoes in Cream

Roasted Tomatoes with Breadcrumbs and Olive Oil

If you're feeling really ambitious, a nice crisp or cobbler would be ideal for dessert. Especially with your last batch of homemade ice cream.

Money Saving Tips: Use what you've got from the garden, or hit up the farmer's market. You can use any variety of tomatoes, even cherry or grape. Just shorten the cooking time. Use other thin skinned potatoes, if red are expensive this week.

Tomato and Avocado Salad with Lime Drizzle

Estimated Cost: $3.50 for four servings

1 small avocado, sliced

2 tomatoes, sliced

2 tablespoons chopped cilantro

juice of one lime

2 teaspoons olive oil

Layer avocado, tomato, and cilantro on plate. Sprinkle with salt and pepper. Drizzle with lime juice and olive oil.

Grandma Darland's Red Potatoes and Green Beans

Estimated Cost: $3.00 for 4 servings

2 lbs. red potatoes, cut into 1 inch pieces

1/2 lb. green beans, cut into one inch pieces

1/2-3/4 cup cream of half and half

Place potatoes in cold water in a large pot. Salt water. Bring to a boil. Cook for about eight minutes, or until potatoes are almost tender. Add green beans and cook until just tender and bright green. Drain well. Return to pot. Add cream, mashing a few potatoes with a fork. Season to taste with salt and pepper.

Roasted Tomatoes with Bread Crumbs and Olive Oil

Estimated Cost: $3.00 for 4 servings

4 red ripe tomatoes, halved

olive oil, for drizzling

1/2 cup fresh breadcrumbs (made from 1-2 pieces of bread)

1 clove minced garlic

2 tablespoons olive oil

Preheat oven to 4000 degrees. Line baking sheet with parchment. Place tomatoes, cut side up, on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 25 minutes. In a small bowl, combine crumbs, garlic, and olive oil. Season with salt and pepper. Bake an additional ten minutees, or until crumbs are toasted.

Next Up:

Peanut Butter and Honey Popcorn