Many thanks to Travis Malloy of Tampa's TrailBale Farms for giving me the two pounds of organic chicken livers he raised....my first ever batch of pate came out wonderful! Second time I've cooked with capers, first time with brandy....they really DO work together! I followed this recipe though used a small onion vs. the shallots. It is now in the fridge to enjoy tomorrow on Melba Toast. John

http://www.simplyrecipes.com/recipes/chicken_liver_pate/

Pam Lunn's been awarded the Creative Loafing's 'Favorite Farmer's Market Vendor Award' ! She works so hard to care for her animals and bring the very best farm products to her customers! John

Several years ago I invented a hot sauce based on apple sauce, kind of like this one. I just bought a large jar of unsweetened apple sauce and will use it plus my "Filipino Mexican Tree Peppers" plus garlic and other stuff to make a new batch.

http://www.thewholehappylife.com/recipes/super-spicy-applesauce/

I got in the mail today the seeds of this edible species that I have not grown since the mid 70s in Seminole Heights. In Denver I grew hybrids of two other species that got 3-5 feet tall.

https://www.anniesannuals.com/plants/view/?id=45

Bummer....I just checked the container garden where I've been growing "DoBond Shallots" from China that I'd hoped MIGHT be the sub-species called "Potato Onions" but I dug around and found NO bulbs. I will wait until the end of October to see if there is regrowth from below ground. I planted them maybe a year ago. John

I was initially too cheap to buy these at Lowe's, $22 for two panels, but a year ago I bought a few and am so glad I did. They make great fences and gates and anti-chicken barriers, plus so far I see zero rust! They seem to be enamel coated steel.

I gave my 2 pound tub of home made bleu cheese dressing a week to ferment in the fridge, and while it tasted good the day I made it, now it is wonderful. I kind of used this recipe though I used full fat yogurt, left out the salt and added a little olive oil plus some plain kefir for the bacteria. The bleu cheese flavor is so much richer than store bought brand, is MUCH less salty, and the texture is better too. I'll be using it on summer salads of leaves of Iron Clay vigna, katuk, and sweet potatoes, and this winter on cold weather crops salads. I can never figure why Blue is spelled both ways!

http://honestfare.com/guiltless-blue-cheese-dressing/

UPS brought me my order from Iris City Gardens I'd placed months ago (they require advance orders). Not only did it contain the three named varieties I'd ordered, he threw in three extra named varieties! I've loved this family owned business for years.

My fifteen year old seedling avocado tree has been completely consumed by self sown Velvet Bean (Mucuna pruriens) seedlings, making for VERY dark shade beneath for the container gardens. Plus I am concerned the tree might suffer. So I will dig up and sever the root systems of them so the vines will de-foliate. Plus I can't let them form and drop more seeds!