I AM SURE EVERYONE HAD A SAFE AND MOSTLY TREATS NOT TRICKS ON HALLOWEEN

THE SALAD GREENS AT THE FARM ARE BEAUTIFUL

Go down to the farm and pick out your own variety or have Farmer John or Farmer Frank give you a hand. Pick up some heirloom tomatoes, green onions (scallions) and a cucumber. "WASTE NOT, WANT NOT" If you have any fresh herbs on hand, add to your salad.

LEMON VINAGRETTE SALAD DRESSING

OR USE YOUR OWN LIGHT VINAGRETTE DRESSING

9 Tbsp. salad oil, divided

2 Tbsp. all-purpose flour

� cup water

1 egg yolk

� tsp dry mustard

� tsp. salt

Paprika

2 Tbsp. lemon juice

Combine 1 Tbsp. salad oil and flour in a saucepan; gradually add water, stirring until smooth. Cook over low heat until thickened, stirring constantly. Combine eight Tbsp. of oil and remaining ingredients; add to cooked mixture, beating rapidly until smooth. TIP: store any leftover dressing in refrigerate and when ready to use again, reheat on low on stove or in microwave. TIP: This also a great dressing served on fresh spinach or argula. If you are using spinach or argula add some chopped scallions, 1/4 cup chopped celery, 2-4 chopped hard boiled eggs. REMINDER: only use the amount of dressing over greens that you need for that meal, any leftover salad, place in a metal salad bowl, cover with shower cap or saran wrap, store in refrigerator, and use as needed. I have mentioned before because the greens have no preside spray or chemicals the greens keep fresh much longer than the supermarket greens.

ASIAN BOK CHOY WITH GARLIC SAUCE

Bring a Pot of water of slightly salted water to a boil. Meanwhile, trim ends from 1 � pounds of Choy sum or Bok Choy. Blanch greens in the water until just tender, about one minute. Drain greens and set aside on a plate. Heat 1 Tbsp. peanut oil in a wok or skillet

over medium-high heat. Add 2 Tbsp. coarsely chopped garlic and cook until lightly brown, 1-2 minutes. Add 2 Tbsp. soy sauce and 1 Tbsp. water, cook for 1 minute. Pour garlic sauce over greens. THIS SIMPLE RECIPE I HAD WHILE VACATIONING IN SINGAPORE.

ROASTED CHICKEN WITH THYME, TARRAGON & LEMON BASIL

1 4-lb. chicken

1 lemon

Fresh thyme sprigs to taste

Fresh tarragon to taste

Fresh lemon basil to taste

6-Tbsp. unsalted butter, at room temperature

Kosher salt to taste

2 Tbsp. olive oil

Ground black pepper to taste

8 sprigs of parsley or basil

2 small onions, quartered

2-4 carrots cut into 2 inch pieces

HEAT oven to 475 degrees. Rinse chicken under cold water; pat dry with paper towels. Peel lemon, avoiding white pith. Finely chop lemon peel, thyme, tarragon and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine. Quarter the peeled lemon; set aside.

USING your finger and a small, sharp knife, loosen skin of chicken from breast and thighs. Slip butter mixture between skin and flesh, spreading it evenly. Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff chicken with quartered lemon, parsley or basil and 1 quartered onion. Tie legs together with kitchen twine if you like,

Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, and then reduce oven temperature to 400 degrees. Continue roasting until a thermometer inserted into thickest part of thigh (without touching bone) reads 165 degrees, about one hour. TIP: If you do not have a meat thermometer if the legs move easily and juices are running clear, you are ready to remove it from oven, let rest for 10 minutes before carving.

PERSONALLY, I LOVE ROASTED CARROTS AND ONIONS SO I ADD EXTRA AND WILL ADD NEW POTATOES � OR � DEPENDING ON THE SIZE AND COOK ALONG WITH THE CHICKEN AND OTHER VEGETABLES.

"WASTE NOT, WANT NOT" Any leftover chicken either shred or chop and make your favorite chicken salad, new twist, add halved grapes, chopped pineapple or � strawberries.

"WASTE NOT, WANT NOT" Any extra herbs, make herb butter or herbed cream cheese. Let butter or block cream cheese come to room temperature, whip by hand or in food processor and add chopped herbs of choice. Wrap in a long log on saran wrap and freeze. When ready to use remove and cut off the amount you need. Place back in freezer for later use. Great on baked potatoes, mixed into mashed potatoes, piece on grilled steak, fresh vegetables, garlic bread, etc.

Just and update on my systems, tomatoes, scallions, chives, green peppers, jalapenos and herbs, and it goes on and on. We also have things growing from seeds and not quite sure what some are, however, it will be a wonderful surprise. IF YOU HAVE NOT PURCHASED YOUR SYSTEM, NOW IS A GREAT TIME, ESPECIALLY WITH THE WEATHER GETTING COOLER. FARMER JOHN WILL OF COURSE RECOMMEND WHAT TO PLANT THIS TIME OF THE YEAR.

IF YOU ARE SEARCHING FOR AN OLD FAMILY FAVORITE RECIPE OR JUST LOOKING FOR A FAVORITE RECIPE, CONTACT ANDREA AT afreebody@verizon.net or john@hydroharvestfarms.net Attention: Terrie

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL.