Lynn from Fargo Ografmorffig > wrote in

on Sep Mon 2009 09:48 pm

> On Sep 28, 7:54*pm, Don Martinich > wrote:
>> Yesterday morning myself and partners pressed a 1/2 ton of Zinfandel
>> into the barrel. It was completely fermented from mountain grown
>> grapes which crushed out to about 25 Brix. (10 days on skins) Could
>> be pretty intense. The crush has a lot of appeal to me for family
>> reasons but what I'm enjoying about it this year is that it signals
>> the end of our long hot Summer. Hopefully, Sunday was our last 100
>> degree day. Looks like midweek temps will be in the 70's. No real
>> rain in sight- so no mushrooms yet. Melons and red peppers are
>> winding down and there are shell beans if you can find them in the
>> markets. Local asparagus will be back soon and the Halloween
>> pumpkin/corn maze patches are back.
>>
>> So, what are your end of summer food?drink rituals?
>>
>> D.M.
>
> Wall to wall tomatoes! Lucked into a bunch of beautiful ones at the
> farmer's market then went to my synagogue for Yom Kippur and was
> gifted with waay too many heirloom varieties including some really
> small bright yellow grape tomatoes - not pear shaped, but round and
> sweet as candy!
> Lynn in Fargo
> Gonna make ratatouille!
>

For lunch at work tomorrow a tomato, edam cheese and mock chicken
sandwich...with miracle whip on multi-grain rye bread....comfort food
from my youth.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante