Pauline's Lucky Market Garden

As another hot summer simmers to an end, so comes the beginning of fall  my favorite farming time.  High temps in the low 90's are going to transition into the 80's.  Lettuce seeds will break their dormancy and germinate again.  We can begin to seed all the cool season veggies.  Yes I did say "all" .  For years we have stuck safely to our specialty greens.  We have grown a few other  veggies, green beans and cucumbers mainly, but stayed away from trying to manage a large diversity of  crops.   We have worked hard to build our expertise and a steady customer following focused on a few high demand  cash crops  with no regrets but now we are ready to offer more veggie  choices.   So we have stocked up on seeds to try....spinach, beets, radishes, carrots, broccoli, parsley, snow and English peas for this fall.   We even put in a small planting of tomatoes which are beginning to fruit!  The plan is to keep our local wholesale customers happy with the same great spring mix,

The English peas have been very good this year. I have used  them to make an outstanding risotto meal. In the recipe tab you can find a copy of English pea and Fresh Mint Risotto , which is from Jim Denevan's cook book "Outstanding in the Field".

Pumpkin Muffins with Jumbo Chocolate Chips (Makes about 24 muffins) 2 Tsp soft butter 3 Eggs 2 cups sugar 1 cup soft cream cheese 2 cups cooked mashed pumpkin/winter squash 3-4 cups flour 1 tsp baking soda 2 tsp baking powder 1 tsp salt 2 tsp vanilla 1/2 cup jumbo semi sweet chocolate chips Directions: Cream butter,sugar, and cream cheese. Add eggs, vanilla, and pumpkin. Sift in flour, salt, baking soda, baking powder, and spices. Mix in the chocolate chips. Bake at 400 F, for 20 minutes. When muffins are cooled decorate tops with sifted powder sugar and a touch of cocoa powder. --------------------------------------------------------------------------------------------------------

  We have had our share of mornings with freezing temperatures & ice in our bird bath (yes, even in central Florida), but the signs of spring on the way are evident again:  longer daylight hours, trees budding out & wild sorrel emerging through patches of dry dead grass by the fences and among the other weeds trying to grow inbetween rows of baby lettuces & arugula.   I have always been curious about wild edibles & when a chef friend/customer of mine asked if I grew  sorrel for market, I told him I wasn't but had seen it growing wild on my farm.   I decided it was time to gather some & cook something with it.  I searched the internet and all my herb books & chose to try a sauce.   I adapted the recipe to fit the ingredients I had on hand & spooned it over tilapia, and steamed carrots.  I was skeptical until I had a bite.  I really couldn't imagine how good it would be, creamy but not too rich, a very tasty new dimension to my meal,  and so easy to c