|Check out these gorgeous potatoes|
While the grill had to be covered and the patio umbrella taken down, and while the sky outside is grisly and weeping, I've nevertheless planned a last-of-the-Thursday-Market-summer-meal: Skagit River Ranch burgers (probably have to broil them) on homemade buns with sliced homegrown tomatoes, roasted Olsen Farms potatoes, and coleslaw. Speaking of Skagit, I have two reminders for my dear readers: (1) If you want one of their turkeys or hams, order this week! and (2) join their Bellevue Buyers Club if you would like to place orders online and have them delivered monthly during the Market off-season to a centralized location in Bellevue.
Meanwhile, the good food and festivities will continue at the Saturday Bellevue Farmers Market right up to the weekend before Thanksgiving. At least fall's arrival brings Comfort Foods. 'Tis the season for pot roasts and roasted vegetables and breads and soups. And let's not forget all those crisp, sweet-tart, juicy apples. New varieties every week. They hardly need improving upon, but if you're invited to a Halloween party this month, skip the bag of candy corn and bring this instead:
Toffee Dip (Can't remember where I got this--some magazine years ago. Enough for up to 12 apples)
3/4 c. brown sugar
1/2 c. powdered sugar
1 t vanilla extract
8 ozs. cream cheese
Combine in a bowl. Beat at medium speed with a mixer until smooth. Add:
3/4 c. toffee bits
Stir well. Cover and chill. Serve with thick apple slices which you either slice right beforehand or shake with some lemon or pineapple juice to preserve the color.
See you all this Thursday. Last call!