Labor Day weekend is upon us.
It is a signal for me that summer is drawing to a close and we will soon be cutting fire wood.
Our garden is bare in places where a few months ago it was lush and full.
The corn stalks stand striped of their golden ears and wait to be bundled for hallowe’en decor. The potato patch is turned over and all spuds reported to duty in our potato bin.
I am now gathering watermelon.
I guess I should type that I am gathering “baby” watermelon.
I posted here about the suprise I had that it even came up, as it was grown from misplaced harvested seed from three years ago.
I am not sure if the growth was stunted because it was old seed, or if it was stunted because of weather.
At any rate, I have little baby watermelon. It tastes good in spite of the size.
I have wanted to make this salad since last year when I read about it at The Travelers Notebook watermelon salad recipe here. The pic there is much better than mine, but I bet my home grown baby melons taste just as good.
I subbed walnuts for the pine nuts.
Since it uses wonderful fresh basil, I thought it would be nice for Weekend Herb Blogging hosted this week by WHB originator Kalyn’s Kitchen.
computer tip- did you know that if you spill coffee in your keyboard and ruin it, you can copy and paste osk in the runbox and come up with a on screen keyboard that mouse types. It might take you hours though.