We had the “debate” on turning on the heating for the season. Mama Bear Me said I would be fine and it will warm up enough during the day to be okay. Papa Bear Larry said “IT WAS WAY TOO COLD”, so the heat was on if needed. It is not like we are burning up the fuel like crazy as we keep our winter heat at 65 day and 60 at night, and we have a heat pump that takes the heat out of the air until it hits 20 degrees outside temp. Also, us dinos have a nice warm water bed with lots of regular blankets, 2 horse blankets and a zebra. I also must admit I am still occasionally running around without shoes. That will have to change in the near future but overall we are happy campers.

The Hastings Farm Market will be open on Tuesdays and Saturdays until the end of October and then be closed until mid June of 2021. It has been a fabulous year for the market and, perhaps with the Covid 19 effect, it may be the best year the market has had. Lots of new first time shoppers discovered the market and loyal shoppers were regular visitors. There is still time to shop and stock up on fall vegetables as well as shopping for Christmas gifts which could include mittens (on Saturday), candles, maple syrup and honey.

It was wonderful to have the Mall of America cheese people pick our market to sell at. The good news continues since the cheese people will be opening a brick and mortar store at the Westview Mall in a month or two. They also said they would be back to sell at the market site next year. Holiday cheese plates will really be upgraded this year with this source at our fingertips!

Just after all the spring tulips and daffodils died back, the catalogs started pouring in with all those pictures of what could be planted to make your garden look like your own Dutch flower land. I had been able to resist in past years but I let my guard down and placed an order for a “few” spring bulbs to be planted this fall. Now I am watching the mail each and every day wondering when they will arrive and the need to get my shovel and back in place for the massive planting to be implemented. I continue to tell myself that I will be blessed in the spring to view all the new colors I will be seeing. I will also need to send out a lot of memos to the gophers and other plant eaters to stay away and not even think of visiting me.

The present Minnesota weather is giving us some warm mornings but most are becoming a bit nippy. Time to turn on the oven but not with a lot of last minute work so early in the morning. Overnight Apple French Toast would be a nice treat to start your day off with a yummy.

Here is how: in a small saucepan combine 1 cup packed brown sugar; ½ cup butter, cubed, 2 Tablespoons LIGHT corn syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased, 13×9 inch baking pan. Peel and slice 2 large tart apples into ¼” slices. Arrange apples over top of mixture in pan. (I make sure all the area is covered so I may use more apples). In a large bowl, beat 3 large eggs, 1 cup whole milk, and I teaspoon of vanilla. Dip 9 dayold French (or other) slices of bread, ¾” thick into the mixture. Distribute any remaining mixture over the bread slices. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Preheat your oven to 350 degrees and bake uncovered for 35 to 40 minutes.

Serve with syrup (Larry’s way), sugar and cinnamon (Bea’s way), or try this syrup recipe. In a small heat proof bowl or pan combine 1-½ cups apple jelly, I cup applesauce, ½ tsp ground cinnamon and 1/8 teaspoon ground cloves. Heat through. You can fight it out at your house as to which topping is the best.