From the garden to your kitchen:

      As some of you may know, my dad is continually bringing me fresh produce from his garden (as I mentioned in this post). I'm constantly trying to be creative with my use of these ingredients because my dad delivers them by the ton! A few days ago I was at his house to photograph some of the gorgeous fruits, veggies, and grains and to start thinking of new recipes! 

Giant sunflowers:

Wouldn't the seeds from the sunflowers be scrumptious on these Tejas?

This speckled hound pumpkin seems 

kind of shy hiding behind a vine:

I'd love to try my hand at creating 

this earthy harvest pumpkin soup:

I use fresh lemons constantly while cooking, and it is nice to have a steady supply from my father's tree. I use the juice as a flavoring agent and I have been known to use the zest for baking cookies:

A flawless lemonade recipe is 

something everyone should know:

Vine ripened figs:

A simple yet nourishing breakfast of 

yogurt, honey, fresh figs, and granola. 

Served with a moscato cocktail:

Fuyu persimmons that will be ripe by my 

birthday at the beginning of November:

Should I make these persimmon 

cupcakes for my birthday?

Anyone have any idea what I should do with these Turks Turbans? Yeah, that is what they are actually called. I have a metric ton of them (I swear!) and I have no idea what to do with them all!

Yours,

Nico

P.S. I'm in Napa today, I'll try and take some great photos to share!