Farm Stand Purchase...ASPARAGUS

LOOK FOR: Tight heads and sturdy stems: Check the cut end look for a fresh looking cut.

Trim the stem end....use a veggie peeler and trim any woody bits.

I love to grill my asparagus.... I place the asparagus in a ziploc bag season with sea salt and fresh pepper a little garlic and onion powder. Pour olive oil and mix well. Place over direct heat of a pre heated grilll and turn occasionally. Cooking time 5 to 6 minutes..... ENJOY !!!!!

Thursday's Kitchen Tip

Deodorize food containers with newspaper [ then wash container before using ].

The Four Berry Chocolate Mint Salad

Yesterday was my daughter and son in laws annual bar-be-que. It was hot and humid but we all managed to have a wonderful time. We were assigned to made a couple of different dishes. One being a fresh berry salad. We went to our local produce and fresh fruit establishment. The berries were beautiful and the salad yummy.

Tip: We discovered the Chocolate Mint Herb a few years ago and we add some leaves to the salad. It gives that extra flavor. Give it a try the next time you make a fruit salad.

GROWN ON LONG ISLAND

Time just seems to go by so fast. Here it is almost a year since I have put a post on this blog. I have been very busy building my photography business and enjoying life as I have just ended my first year of retirement. You would think that you would have more time when you retire.....not so my days go by so fast I don't even know what I have done.
"Grown On Long Island"......this is going to be a series about the Farm Stands of Long Island. I have been photographing our Farm Stands for a year now and I would like to take you on a journey through the back and main roads of the east end of Long Island. Each stand unique in its own way. So sit back and enjoy the photos of beautiful Long Island and the delicious recipes we will be doing. This all will starting very soon !!!!!!!!

PUMPKIN MUFFINS

2 1/4 c. all-purpose flour 2 1/2 tsp. baking powder

2 tsp. pumpkin pie spice 3/4 tsp. salt 1 c. milk

3/4 c. canned pure pumkin (not pumkin pie mix)

1/2 c. packed dark brown sugar 4 Tbsp. butter or margarine melted

2 tsp. vanilla extract 2 lg. eggs 1/2 c. pecans toasted and chopped

Preheat oven to 400 degree F. Grease 12 standard muffin-pan cups. In large bowl, combine flour, baking powder, spice, and salt.

In medium bowl, whisk milk, pumpkin, sugar, butter, vanilla, and eggs until blended; sir into flour mixture just until moistened. Spoon batter into muffin cups; sprinkle with pecans.

Bake 25 minutes. Serve warm.

ENJOY !!!!!

DROP BISCUIT AND BUTTER

I enjoy having a biscuit with beef stew, pot roast dinner and all those" comfort type foods." I have made them from all the well known cook books. But, my all time favorite is from BISQUICK.

www.bisquick.com

JIM'S ORGANIC COFFEE

Visit : www.greyhousetavern.com
and have a cup of www.jimsorganiccoffee.com