lightning

The lightning in St. Joseph last night was amazing! I shot these from the window of my apartment.

a few recent standalones

Camden Erickson, 11, and Keaton Lieffring, 11, make thier selections from an ice cream truck while J.R. Murphy looks on. With the first day of fall around the corner, the season of serendipitous frozen treats will soon end. Frosty Treats manager J.R. Murphy said that October will be their last month of business until spring.

Larry Leivan paints the facade of the Downtown Library on Monday, with pipes from the Felix Street Streetscape project in the foreground. When they started to repaint, they discovered that the limestone needed to be waterproofed. "Limestone is so porous, you really have to watch it," said Chris Silcott, Director of Operations with the St. Joseph School District, which owns the building. Luckily, they caught it before there was much damage, he said.

Kavanaugh Conner, 2, hands an apple to his mother, Jeanne Conner at Schweizer Orchard on Saturday. Apple season began about a week ago and will continue for at least a month said Cory Schweizer. The Conners plan to make apple sauce and apple butter with the gala, honey crisp, and early jonathan apples they picked. Canning has, "an old fashioned feel to it and it's very community oriented," said Jeanne Conner.

Providence Hill Farm

I had a great time meeting Christy and working on this video! If you want to know more about Providence Hill Farm, check out Sylvia's article.

Butternut Squash and Goat Cheese Casserole

This casserole was inspired by one I made earlier this week from a recipe I found online. It's nearly identical but calls for eggplant instead of butternut squash and cheddar instead of chevre. Both were great! I got all the ingredients for both casseroles at the Pony Express Farmers Market. I'm addicted to Nanny Cheese!

Butternut Squash and Goat Cheese Casserole

1 small(ish) butternut squash, cut into 1 inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 or 2 cups croutons or course bread crumbs
4 oz goat cheese crumbles (chevre)
fresh sage, chopped (a handful or so)
1 egg, lightly beaten
salt and pepper to taste

Bake butternut squash at 375 degrees for 20 minutes. Add everything else, mix and bake for another 20.

I also added some summer squash and zucchini that I needed to use. I think blue cheese would be great in this too.

CCUA farm stand

I had a wonderful couple of days off in Columbia. On Monday, I photographed the farm stand at the Columbia Center for Urban Agriculture's production farm. It's pretty cool to see how much they've accomplished since I first started hanging around in March.