Is It Still Summer?

As we near the middle of October, I am surprised (not really) with the waves of hot weather coming our way. Really....90 degree weather during a trip to the local pumpkin patch? I think not. I'll wait and hope for the mid 70's to come my way. The one benefit to this late summer, has been the longer season for tomato growing. My 5 plants are still producing and the chard is still growing large and leafy. Here are a couple tasty photos of the kids' harvest the other morning.



Chard used for dinner side dish sauted with olive oil and whole roasted garlic cloves (not yet from my garden).



Out of the 7 tomato plants in our garden, 5 became good producers. Sadly when I bought the plants at Capital Nursery, they didn't have the stakes in the pots with their names. Those little purple ones are sooooo sweet and juicy. The larger ones have a purpley-red flesh and are similar in texture to a Roma.

Today's Dish-My invented Greek Chicken in the Crock Pot...

One whole chicken cut into parts, salted with sea salt
1 small can of diced tomatoes
1 small can of chick peas, drained and rinsed
1/2 small jar of Kalamata Olives, drained and rinsed
1/2 white onion, sliced
3 garlic cloves, crushed
olive oil
1/4 c. water-optional
2T of Greek Spice blend--I use one from Cost Plus

Place salted chicken in the crock pot, top with diced tomatoes, chick peas, Kalamata Olives, olive oil, onions, garlic and spice blend. Cook for 4-5 hours until chicken is done.

Remove extra liquid and reserve 1/3 c. to saute chard.

Served with mashed potatos.