THE VILLAGE VOICE

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” ~ George Eliot October Garden Abstract ( Toad Lily ~ Echinacea ) Echinacea (faces still shining early October strong) ___________ BABY GREENS with CHICKEN, DRIED CHERRIES, PEARS & PECANS ~ Memorable autumn flavors blend together like perfect plants in the garden ... a taste of autumn at its best ( Fine Cooking - Oct 2008 ) ____________ 1 medium garlic clove coarse salt 3 Tbsp. extra-virgin olive oil 1 Tbsp. red wine vinegar 1 tsp. fresh thyme freshly ground black pepper 1 peeled, cored, diced firm-ripe pear 1/3 cup dried tart cherries ( Michigan dried are best ) 8 oz. (8 loosely packed cups) mixed baby greens 2 cups shredded cooked chicken (Rotisserie chicken easy and tastes great) 1/2 cup toasted pecans Gorgonzola or Feta cheese Chop garlic, sprinkle with salt, and mash to paste with flat knife side of chef's knife. Put paste in large se...

"Just for one's health ... it is very necessary to work in the garden and to see the flowers growing." Vincent Van Gogh PURPLE CONEFLOWER ( Echinacea purpurea ) 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS ~ On the lighter side, these are always a family favorite from ... PICNIC! Recipes and Menus for Outdoor Enjoyment 1 2/3 cups flour 1/3 cup wheat germ 3/4 cup sugar 1/2 t sp. salt 1 tsp. baking soda 1 1/2 cups MICHIGAN blueberries (preferably small wild ones) 1 cup buttermilk 2 Tbsp. melted unsalted butter Preheat oven to 400-degrees. In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed. Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes. "The purple coneflower isn't really purple at all. The large, eye-catching flowers are bright rose-pink. Each flower has a bristly iridescent orange cent...

"The actual flower is the plant's highest fulfilment, and are not here exclusively for herbaria, county floras and plant geography: they are here first of all for delight." ~ John Ruskin CONEFLOWER (ECHINACEA 'BIG SKY')

"Just living is not enough. One must have sunshine, freedom, and a little flower." ~ Hans Christian Anderson CONEFLOWER (Echinacea purpurea 'Doubledecker') ______________ GRILLED BOURBON SALMON ~ Guests proclaiming they don't like salmon, love this! Give it a try ... (great for a buffet brunch or dinner ... ) ________ For each 1 1/2 lb. of salmon fillets (skin or skinless) 1/4 cup packed brown sugar 3 Tbsp. Bourbon 2 Tbsp. soy sauce 2 Tbsp. extra-virgin olive oil 3 Tbsp. chopped green onions additional green onions Combine brown sugar, bourbon, soy sauce, olive oil and chopped green onions. Pour over rinsed and patted dry salmon fillet. Marinate several hours. Remove salmon and reserve marinade. Grill salmon over hot coals until opaque or until oil breaks through surface ( 9-15 minutes depending on thickness and outdoor temperature). While salmon is cooking, bring marinade to boil. Reduce heat and simmer 5 minutes (sauce should be thick and coat spoon). Ad...

"Nothing is too polished to see the beauty of flowers. Nothing too rough to be capable of enjoying them. It attracts, delights all." ~ Daniel Webster Tiger Swallowtail Butterfly ( Papilio glaucas ) Coneflower ( Echinacea ) FROZEN RASPBERRY MOUSSE ~ Fast becoming a favorite simple summer dessert ( Bon Appetit -July 2008) __________ 3 cups fresh raspberries, divided (about 16 oz.) 1 1/2 cups powdered sugar 1 Tbsp. kirsch (clear cherry brandy) 1 1/2 cups chilled heavy whipping cram 1/2 cup sour cream 6 mint springs (garnish) Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl. Beat Cream in large bowl until firm peaks form. Add sour cream and beat just to blend. Fold whipped cream mixture into raspberry puree just until incorporated. Divide mousse among 6 (6-oz) parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top ...

"People take pictures of the Summer, just in case someone thought they had missed it, and to prove that it really existed." - Ray Davies ~ Purple Coneflower ( Echinacea ) _____________________ RASPBERRY SPINACH SALAD ~ Make vinaigrette ahead so flavor melds for this lovely summer lunch or supper. _______________ 8 cups baby spinach 1 cup coarsely chopped macadamia nuts 1 - 1 1/2 cup fresh raspberries 3 peeled and thinly sliced kiwi fruit Place spinach in large chilled salad bowl (glass looks great). Add 1/2 cup macadamia nuts, 1/2 of the raspberries and 1/2 of the sliced kiwi. Toss with vinaigrette as needed. Top with remaining macadamia nuts, raspberries, and kiwi. Serve with side slice of Vermont Cheddar Walnut Pie ( 8 servings) Vinaigrette: 2 cups raspberry vinegar 1/2 cup extra-virgin olive oil 1/2 cup vegetable oil 2 Tbsp. Dijon mustard 4 Tbsp. fresh chopped tarragon (2 Tbsp. dried) 1/2 cup maple syrup pinch coarse salt freshly ground pepper to taste Combine raspbe...

"All gardeners need to know when to accept something wonderful and unexpected, taking no credit except for letting it be." ~ Allen Lacy Allen Lacy information ~ http://www.ibiblio.org/london/agriculture/literature/1/msg00057.html __________ ~ Daisies, daylilies, rose, and Monarda (beebalm/bergamot) ~ Oriental lily ~ Coneflower (Echinacea), dahlia, Ligularia, Herb Robert, astilbe, Moombeam coreopsis, and Heuchera (Key Lime Pie & Creme Brulee) ~ Daylily ~ Coneflower (Echinacea), daylilies, rose, Monarda, phlox and New Guinea impatient