Thursday

Yesterday we bought 30lbs of cabernet franc grapes from a local vineyard. After school we turned a gal. of cream into butter, a big pile of black-eyed peas into a nice bowl of yumminess and around 10lbs of grapes into 3 jars of juice. It takes quite a bit of effort to make enough juice for these kids to quaff in about 15 minutes. I think I will ration the juice. It may be time to pull out those cute little tiny glasses that hold about 4 oz. We will make some more juice tomorrow and hopefully many jars of grape jelly.

Some dear long-term friends from Mass and their 4 kids will be arriving shortly. It will be fun to have them on the farm for a couple of days. Supper is almost ready. Thomas got a big pan of potatoes from the basement, washed them, boiled them and is now mashing them with some of that fresh butter. I picked some green beans, and they are nicely sauteed in olive oil with sea salt and garlic. They are a variety called dragon's tongue. Such a cool green bean! They grow flat, like a romano, but are a marbled chartreuse and purple bean, about 4-5 inches long. Unfortunately these turn a yellow-green when cooked. But they taste great! We are going to slice up some cucumbers and tomatoes that are still coming out of the garden, and cook up some grass-fed beef. I even pulled out a spaghetti squash from the basement and that will be baked with butter and salt and pepper. For dessert I picked some big fat purple figs and we will have them with almonds, homemade chevre and a drizzle of honey.

Praise God from whom all blessings flow! Taste and see that the Lord is good!

The kids just beckoned me away from the computer for a few minutes to enjoy the sunset. The perfect appetizer. Hot pink, purple orange, yellow and lilac with fall trees glowing. Even the grass looks more beautiful. Young girls playing tag on the lawn, giggling are dessert enough for me.