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Thursday, August 11, 2016


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Lisa at Greenbow

This made me hungry. This time of year the fresh veggies available at the Farmers Market gets me to cook things I don't have year round. Yummm

Lisa at Greenbow

P.S. I think it is funny that we have been eating the "Caprese" salad for years but until a year or so ago I had never heard it call Caprese. Caprese is not the "it" word for salads. I have seen all sorts of salads called Caprese lately.

Loree / danger garden

Yum! I've been making a twist on the tradition Caprese salad, mainly because I find my garden produces lots of small tomatoes (cherry size) but not many big ones. I take a toothpick and thread on a tomato, half of a small mozzeralla ball (Ciliegine) and a basil leaf (cut in half if it's huge). Then I arrange them on a plate and spray with olive oil spray and drizzle balsamic. A little bit of salt and pepper and that's it. Great as a side dish or hors d'oeuvre, easy to take to a party!

Linda B.

Loree - Great idea, esp. as I am looking for hors d' ideas for an upcoming party.


Hi Linda: Loved these recipe ideas, and the summer produce incorporated. Also wanted to share what I learned during a recent visit to my niece's home; she relocated to NC Outer Banks last year. Carolina shrimping is alive and well! The population is healthy and sustainable (at this time, anyway). Good news for Beaufort Soused Corn lovers! We enjoyed fresh catch as often as possible during our visit...

Linda from Each Little World

Elizabeth — ​Thanks for the update. Nothing like being near the ocean for some great eating!


These recipes breathe the warm air of the garden's late summer abundance. This is such a wonderful time of year. Oh that it could linger as endlessly as it seemed to in youth.

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