Hello Fall!

I admit I am thrilled that it is just 7 days until fall officially begins. I have loved the summer growing season but I am ready for the sweet relief of cooler weather and the beauty of the changing autumn foliage.

Mums white flowers BEST USE

An Autumn vignette at our porch.

Daylight rose with an inch of rain – always a bonus to a gardener. I started my morning with physical therapy for my heel. Last week was a huge struggle for me physically but this today I was more successful at my PT appointment today, thank goodness. While in town I took my Subaru to the car wash for a $1.50 scrub.

VERT Mum white at crab apple bed USE

Mums and flag are an easy way to decorate for the season.

On my way home I stopped at Stephenson’s one of my favorite seasonal markets and treated myself to some pumpkins, mums and four, 3-year old blueberry bushes. I’ve been wanting to buy a few blueberries bushes for several years but just never got around to it. Today was the day. I planted two shrubs, one the center of each of the new fruit tree triangle bed.

Blueberry wet circle USE

The new blueberry bush is in the center of the dark water ring.

I’ve been thinking about doing a bit of decorating for the season. I changed out the flag, moved over a vintage wheelbarrow and filled it with mums. It was fun to play around with them and a lovely boost to my moral to have a pretty spot in the garden again.

Blueberry close USE

This is a three-year-old blueberry bush now planted in our garden bed.

My husband cooked us lunch today and it was hot and ready when I returned home from town. It was delicious!

Tomatoe cup in overl abowl

Baked Tomato Cups


  • 4 medium tomatoes
  • 1 tablespoon butter or oil
  • 4 eggs
  • 2 tablespoons cream
  • Salt and pepper to taste
  • 6 Jones Dairy Farm All Natural Golden Brown Breakfast Sausage links or patties, sliced
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tablespoons fresh basil, chopped


Preheat oven to 350˚F. Slice tops and stems off tomatoes. Use knife to cut around inside of tomatoes and loosen ribs and seeds. Scoop out with spoon and discard.

Heat butter or oil in skillet over medium-low heat until melted. In medium bowl, whisk together eggs and cream until well combined. Season to taste.

Pour egg mixture into skillet and let sit 30 seconds without stirring. Then use spatula or wooden spoon to stir, lifting and folding from bottom. Continue until eggs are cooked through. Add sliced sausage to pan and stir. Add half of shredded cheese, stir to combine.

Fill each tomato with mixture and top each with remaining shredded cheese. Bake 10-20 minutes, until tomatoes are tender and cheese is melted and bubbly. Sprinkle with fresh basil and serve.

Recipe credit by Carolyn, All Day I Dream About Food

Small House homesteader, Donna