Savoring fall’s bounty

Categories: From the Home Front,Visitor Columnist

Fall still wins.

It’s my favorite season.

It’s got such a great feel to it. The mornings and evenings are cool.

The days are sunny but not too hot. Give me sweatshirt versus swimsuit weather any day.

One of my favorite things to do — besides go for long bike rides — is bake. Apple crisp is always a treat at our house, served warm with vanilla ice cream. Can you almost taste it?

My topping recipe is super easy — only four ingredients and one of everything. If you’d like to make it, it’s in a box that accompanies this column.

End of the season

It’s time to wrap things up in the garden. It did well for itself, thanks to lots of watering. It produced more veggies than we could ever use.

The tomatoes really just started about two weeks ago so I’m processing those like crazy.

I hope it doesn’t freeze anytime soon; there’s way too many to start covering them with old sheets and blankets.

I just read an apt saying: “There are only two things money can’t buy: true love and homegrown tomatoes.”

I’m developing an appreciation for this fruit (technically that’s what it is, although in my book it’s a vegetable).

Have you ever made bruschetta? That’s good too. And easy, just like the apple crisp. While there are lots of different ways of making bruschetta, the recipe is on this page, too.

That’s a winner if you like tomatoes.

Thanking, thinking ahead

I want to thank all the wonderful folks that stopped in and bought our homegrown produce this summer. We appreciate you!

Next year we’d like to get the green house assembled so we can have fresh veggies a lot earlier than this year.

Until then, we’ll enjoy the stored, preserved or frozen foods from Marvin’s Garden.

Happy fall!

Rita Meyer is married and the mother of four children age 14 and under. She and her family are members of St. John the Baptist Parish in Meire Grove. Email her at



Apple Crisp 

Spray an 8 x 8-inch baking pan (or casserole bowl) with cooking spray. Slice about 12 medium-sized apples and put them in the pan. Combine 1 cup white sugar with 1 tsp. cinnamon. Sprinkle the sugar-cinnamon mix over the apples. Mix the following topping ingredients together and place on top of apples:

1 stick of softened butter (1/2 cup)

1 cup old-fashioned oats

1 cup brown sugar

1 cup flour

Bake at 350 degrees for about 30 minutes or until the apples are soft and the topping is golden brown.



Place diagonally sliced French bread on a parchment-lined cookie sheet. Toast in 350 degree oven about 2 to 3 minutes on both sides. In a bowl mix together:

2 tbsp. olive oil

3-4 cups of diced Roma tomatoes or halved cherry tomatoes

1 tbsp. balsamic vinegar

3 tbsp. minced garlic

12-16 fresh basil leaves, cut into thin strips

Toss to combine all ingredients well. Add a little salt and pepper if you like. Spoon the tomato mixture generously over the slices of toasted bread. Sprinkle with fresh Parmesan or mozzarella cheese. Place back in the oven just long enough to melt the cheese — about 2 minutes.