THURSDAY - AUGUST 26

Tonight, the moon is just past full and a yellow orb in the dark evening sky and along with it are the chilling temps.  It's hard to think about produce on an evening like this, with the feel of fall in the air, but tomorrow is market day in Rochester and here's the list.

Here ya go:
Tomatoes - Brandywine, Gold Medal, Plum Lemon, Green Zebra, Red Zebra, Opalka, and Green Grape.
Zucchini, Summer Squash, and Cucs.
Sweet Peppers - lots of bells turning color.
Hot Peppers - jalapenos, long red cayenne, Ho Chi Min, habanero, mustard habanero, and Krimzon Lee

I may have another surprise, depending on how much I can get done in the morning.  I am going to go hunting for sweet potatoes!  See you at 4 until 8 at the corner of 4th and Broadway.

With the cooler air and feel of fall here's a recipe that combines the end of summer veg into a warm, nourishing dish.

Zucchini Tomato Bake

Makes 4 to 6 serving

3 T chopped onion

3 T butter or bacon grease

2 medium zucchini, sliced

2 cups chopped tomatoes (any kind)

1/2 tsp salt

1/4 tsp freshly ground pepper

1/2 cup grated Parmesan

1/2 cup shredded Cheddar cheese

Preheat the oven to 350 degrees.  Saute' the onion in the butter in a skillet over medium heat for 8 to 10 minutes until tender.  Add the zucchini and tomatoes and cook for 5 mintues until tomatoes loose their "raw" look.  Add the salt and pepper.  Spoon the mixture into a 1 1/2 quart greased baking dish.  Sprinkle with the Parmesan and Cheddar cheese.  Bake for 20 minutes until the cheese is melted.