In September the outdoors begins to take on the colorful hues of fall.
The Uncomplicated Holiday
Labor Day is one of my favorite holidays. It’s three days long, requires no gifts, cards or special decorations, the weather is usually decent, and it comes with big sales and lots of food. At the farm it means a few extra chores, worked in between some good eating.
The trick is to lessen the amount of time in the kitchen. Below are a few recipes that got us through the long weekend. Most are old favorites, tried and true.
Lucy and Robin take on some weeding, which is sure to work up an appetite.
One of my two fig tree rewarded us with and half dozen magnificent figs. That’s nothing to brag about, but it more than we had last year.
Our pear tree offered two pears this year.
Labor Day Easy
A Tomato Caprese of yellow and red tomatoes interspersed with fresh mozzarella and basil and drizzled over with white balsamic and olive oil. Most often I have one of the guys make this colorful salad. Russ designed this one with great precision.
A simple, Italian buffet of Bolognese Spaghetti, Sausage Spaghetti, Italian bread, fresh corn on the cob, Mixed Greens with Pears and Gorgonzola Salad with Basil Vinaigrette.
Oodles of noodles.
My niece, Katy, found her old high school baton. Her performance showed us that when you’re “once a twirler you’re always a twirler.”
Our trip to the farm came with a “painted mural” that brightened our windshield.
September in Rolla is truly a beauty. The dish for the Tomato Caprese sets the colors off perfectly. And what an evening glory to end on.