Hello dear community of meadowlark,

We look forward to spending time together this weekend and are keeping our fingers crossed that the weather will cooperate. With a 40% chance of rain, we are going to think positively and hope that it will hold off se we can celebrate...

We remind you that this SUNDAY, SEPTEMBER 17th IS THE HARVEST PARTY! We hope that we won't have a rainy day; if we do it will be re-scheduled so if you're not sure, please call first. Hope for blue skies on Sunday! Please come after 3:30 and plan to eat by 5:30. Bring a dish to pass, your own place settings, a folding chair and a hearty appetite! We will press cider and also have beer and wine to drink. We hope to have a kid's baseball game going on and also welcome you to wander throuugh the gardens. We welcome you to cut your own flower bouquet from the flower garden. We hope to send you home with a giant "candy roaster" winter squash too, as the are too big to ever fit in a box. Unfortunately, the pumpkins are not yet orange! We will let them stay on the vine for a couple more weeks, as the harvests will continue on. We will taste many varieties  of heirloom tomatoes, and vote for our favorites! Please leave your dogs at home. Our farm dogs aren't very nice to doggie visitors (although they love humans, especially kids) and we prefer not to worry about dog fights with so many farm visitors.

We are located one mile from the village of Lake Leelanau. At Dick's Pour House, turn onto Lake Shore Dr. Look for Lingaur Rd on right, turn and climb hilll. In valley, look on left for blue mail box with balloons; our address is 6350 E. Lingaur. Boxes today include: salad mix, rainbow chard, onions, garlic, leeks, shallots, green beans, sweet red pepper, potatoes, carrots, eggplant, Italian flat leaf parsley and tomatoes galore. Black or raspberries for fruit shares. This will be the last week for flower shares. Here is a yummy sounding warm sandwich for a cool day or night.

ULTIMATE GRILLED CHEESE SANDWICH

- 4 slices white sourdough bread, cut on deep diagonal, 1/3" thick slices

- 4 thin slices prosciutto (Italian ham)

- 8 1/4" thick slices asiago cheese

- 2 TBL olive oil

- 8 large basil leaves

- 1/4 tsp dry crushed red pepper

- 6 1/3" thick slices of heirloom tomato of choice

Preheat oven to 400. LIghtly butter 1 side of bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium high. Add sandwiches to skillet and cook until golden on bottom. Turn sanwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven and gently lift off top bread slices and insert tomato into each; cover and serve.

Enclosed you will find sign up for winter shares. If you've already signed up, you'll have a notice attached to your sheet. We only have 20 more spaces available, so if you are interested send in your full payment as soon as possible, as these shares are limited! Regular season shares will go until the middle of October, with winter shares starting Nov. 3rd. We still have canning tomatoes and will have a few 1/2 bushels for sale on Sunday. meadowlarks4@yahoo.com for an order next week. The meadowlarks