[Grampa Dave]

We just picked the last Myer Lemon from our minature tree until after about Thanksgiving.

The tasty and big lemons, bigger than a hard ball and just smaller than a soft ball has been producing lemons as fast as we could harvest and give away so many.

We now have at least a hundred a little bigger than a golf ball.. If we have a mild fall, it will spring into action with grown lemons about ThanksGiving.

Our minature Fig tree is figging out with anywhere from 6 newly ripe figs to a dozen per day. This will continue to about Halloween or the earliest heavy frost. Our yard man had to stake and tie up most brances a few weeks ago. They are so sweet, we don’t want any dessert during this time.

There is a family owned fruit and veggie stand with in a 5 minute drive. Their sweet corn, strawberries and peaches are in full production. They have many other great veggies and fruits in full bore until they close after Thanksgiving.

We have friends and our yard man, who raise the great big fuji persimmons. They drop off about a dozen per week at our back door when that season begins. They replace the tomatoes and go big from medum fall until the hard freezes come in early Dec. My wife uses them as dining table color until Thanksgiving. She takes them from decorating the dining table to the kitchen to become part of dinner.

Root veggies should be hitting the market next month into October.

Late summer and the fall in N. California is incredible with God’s bounty.

[tubebender]

This year has been the best weather for us up here on the far north coast since I moved up here in 1954. Temps have been in the high 60s and low 70s like it was today

Some Elephant "Garlic" that volunteered...

[Liz]

How lucky can you get? Fresh figs and lemons. Heaven. Here's a luscious recipe using both fresh figs and lemons. Relive the taste of ripe figs plucked right off the tree on some abandoned road in Italy. Or the sweet, seedy flesh from those California farmers in pickup trucks would deliver to legendary Spago. Salad duplicates one enjoyed at Cafe Presse in Seattle. CHEF'S NOTE Taste and adjust seasonings--melon and figs are both sweet so you want the vinaigrette to be quite bright and pop-y.

DRESSING whisk/combine 2 tb lemon juice, 3 Tb ol/oil, tea honey, tsp champagne vinegar,Tb h/ cream, Salt, lots of pepper.

SALAD Toss Vinaigrette w/ 1/2 head red lettuce torn bite-size, 1/2 small Tuscan melon cubes or slices, 1/2 small red onion, thinly sliced.

ASSEMBLY Plate dressed greens; finish w/ 5-7 fresh, ripe figs quartered, crumbled feta.

SERVE Enjoy immediately---nice side w/ Prosciutto Sandwich with Arugula.

Fig and Melon Salad / Creamy Lemon Vinaigrette / serves 4-6

[tubebender]

One half of this years Garlic crop