Someone brought me three lemon cucumbers today. They don’t taste lemony, I was told.
Good with hummus.
Lemon Cucumbers
Tag: vegetable
Squash Season
How do you feel about squash?
These photos are from a farm stand along side of road near Red Hook New York last Sunday.
Broccoli Yes or No?
This broccoli on the stovetop was sautéed with garlic and olive oil. .
Growing up I never really cared for the taste of it.
I feel differently now.
How do you feel about this vegetable? how do you like it prepared?
Origin- Italy. Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.Wikipedia
Signs of Autumn in Kiev Market
A guest blog photograph from my daughter-in-law who texted me this early Sunday morning.
Have to find out the Ukrainian word for these mushroom like pumpkin squash? I’ve never seen these before.
First day of fall is Tuesday September 22.
Autumnal Equinox–
The word “equinox” comes from Latin aequus, meaning “equal,” and nox, “night.” On the equinox, day and night are roughly equal in length. Farmers Almanac
I Know Two People Who Collect These Stickers from Fruits and Vegetables
Especially if they are interesting or different. Unique.
I thought these produce stickers’ design would qualify as a keeper. Although I’m not starting a produce sticker collection today, I thought about two people I know who save them.
What do you collect? 
Hey ML? Do you still save these from your fruit and veggies?
Here is what I made with the two zucchini and yellow squash.
In a large skillet sautee an onion and a couple of garlic cloves in olive oil, throw in two yellow and two green squash (cut up) then add salt and pepper and red pepper flakes. Add a bit of water and let them cook until soft. Mash up with potato masher. Boil water and cook eggy pasta noodles, drain and toss in squash sauce. Grate fresh cheese on top. I learned to cook this from Anna Fevola of La Cucina Flegrea. See the cooking class post in 2010 (from before the restaurant moved downtown to Market Square) Everything she cooks is delicious!
Laura Bakes Barefoot Contessa’s Vegetable Tian
Steve and I went to Laura’s this evening. She baked a vegetable Tian (click here for Ina Garten’s recipe)t was delicious on a cold winter night. I lay on Laura’s couch under an afghan my Grandmother Hendricks knit .
