But thank you for commenting! I’ve been freezing peaches and tomatoes. No blueberries. Boo-hoo!

Yes, I actually used a “swamp killer” photo to accompany this post when I mentioned it on Facebook.

I’m intrigued on that sweet corn ice cream …

Shirley

Samphire, wow! Very interesting plant.

“Half-way down Hangs one that gathers samphire; dreadful trade!”

Shakespeare in King Lear — referring to the dangerous duty of collecting samphire on your coastal cliffs.

I see it got its name from the patron saint of fishermen (St. Pierre). Not sure how that fits, but I like it.

It does look like sea asparagus. Will you be making samphire soap for our natural boutique section of the soup siren shop?

Love it!

I’m working on my “mall bangs” to go with your leg warmers.

I’ve never heard of samphire. I’ll look it up. I love what we learn from one another! Wish you weren’t so far away, I’d be over for your green veggie juice and gluten-free crumpets as soon as your kitchen was finished!

I’m off for a quick hike this morning, autumn is in the air around here as well. It’s fresh and crisp this morning (of course, it’s only 5 AM right now).

Yea, as I recall, it just keeps getting better! More stuff, more fun with food. I made sweet corn ice cream. I’ll post the recipe although I’m not sure I’d make it again. I’m roasting the chiles today, and preparing tomatoes to freeze.

I love your suggestions! Beets and pears — YES. 475 on the oven temp? Wow, that’s hot!

Thanks, Mary. Great suggestions. I add tomatoes and peaches to green salads, but haven’t tried your version. Good ideas! Thank you, thank you. I see Cid likes your beets and pear idea as well. Let’s all have lunch together. The sisterhood of the traveling plates — we’ll go from house to house and try everyone’s recipes!

I really miss my juicer since gutting the kitchen. My washing up facilities aren’t that great so I’ll have to wait for the new sink before tackling that particular machine. Lettuce and spinach leaves all go well in a mixed freshly pressed juice. The grocer near me has a similar display of tempting colourful fruit and veg, among them Samphire which grows very near the coast…. do you ever have anything like that? Just one look at it tells you it’s packed full of goodness and is cooked in very much the same way as asparagus, only you don’t eat the tough stems. Your collection above looks fabulously fresh so congratulations to your supplier.

Well, it’s definitely getting colder here… a distinct whiff of autumn today. Log fires and ‘Fame’ leg warmers, I hear them calling….

Cid

p.s. I like the sound of Mary’s beets and pear combination topped with goat’s cheese.

Tomato-Peach Salad— Toss tomatoes and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper. From The Food Network

Roasted Beets, 8 servings…. 3 medium beets, 1 large onion, 2 medium pears, 2 tablespoons olive oil, 2 sprigs rosemary, 1 teaspoon coarse salt, crumbled goat cheese…….Preheat oven to 475 degrees. Cut beets and onion into 1-inch pieces. Cut pears into large bite-size chunks. Toss with olive oil, rosemary and salt. Transfer to roasting pan and roast until soft, about 1 hour. Cool, top with goat cheese, and serve. From the newspaper.

Enjoy! Mary

Yeah, it’s a bit overwhelming at this time of year. The bounty is growing each week. Some of the stuff wasn’t even in the picture. It was raining and I was in a hurry, so I didn’t do any food styling (not that I’m all that good at it).

I’m happy to share!