As you may recall, I have a wide variety of herbs in my yard this summer. My husband purchased four lemon scented herbs i.e., lemon grass, lemon thyme, lemon verbena and lemon balm. In the April 2022 issue of Charleston Magazine, they published an article called, “A Tasty Trio, Container Gardens.” Garden editor Joan McDonald had some wonderful ideas on how to use the herbs and some recipes. One recipe that caught my husband’s eye was Spring Citrus Salad Dressing made with a combination of the aforementioned herbs.
 
For the salad dressing you’ll need olive oil, white wine vinegar, fresh herbs (lemon balm, lemon thyme, lemon verbena and lemon grass (with leaves removed from any woody stems), fresh garlic, honey, Dijon mustard, shallots, salt and pepper to taste. What a flavorful dressing. The combination of ingredients made for a lovely creamy dressing, courtesy of the Dijon mustard that created an emulsion. The dressing was bright and had a light citrus taste, refreshing for a summer salad.

​My recent CSA share from Dreyer Farms, brought me a new challenge, mustard greens. I also received an acorn squash and more apples.

Recently, I made Acorn Squash with Apples, but as a food blogger, I felt I had to find another tempting recipe in which to prepare this delicious squash. My search led me to the website "The Real Food  Dietitians" and their recipe Herb-Roasted Parmesan Squash. This savory preparation offers you another option for a Thanksgiving side dish. Even better, is that it takes just five ingredients and preps in just 10 minutes. Besides the acorn squash you'll need, Parmesan cheese, fresh herbs, (suggested was thyme, sage, rosemary, oregano or a mix), butter, garlic powder, salt and pepper. As my garden is still doing well, I made a mix of all the suggested herbs and I used minced fresh garlic in lieu of garlic powder.