YAM AND APPLE SOUP; ITALIAN VEGETABLE WITH PENNE PASTA SOUP; KALE WITH BLACK EYED PEAS, CHICKPEAS AND YELLOW SPLIT PEA SOUP; CORNMEAL POLENTA WITH CHEESE; STRAWBERRY APPLE CORNMEAL COBBLERS; PREP FOR TOMORROWS ( also photos tomorrow of the roasted vegetables and polenta triangles, tabouleh salad with chickpeas and bulgur wheat and the melon and mint salad) DELIVERIES

Mini watermelon and fresh parsley for the salads, I will add fresh mint from my garden tomorrow

Zucchini chopped for marinating before roasting

Eggplant dusted in sea salt to leach out bitter juices will be washed and rinsed then marinate in herbs and olive oil before roasting tomorrow

Yam and apple soup finished with yogurt

Italian vegetable soup (blended) with penne pasta and finished with olive oil and torn basil leaves

Previous 2 the chickpea, black eyed pea, yellow slit pea and kale soup

Cooked chickpeas

previous 3 the apple-strawberry cornmeal cobblers

                I prefer my cobblers to be a cornmeal cake batter rather than a biscuit topping.

Previous 2 the trays of cheese polenta

Fresh strawberry and apple bases for the cornmeal cobblers