Meatless Monday.

Yesterday's dietary overindulgence has led to today's (and possibly several days this week) menu: Vegetable Stew. Some call it "Kitchen Sink" stew, but what it really is is the last of the fresh vegetables from my organic garden in anticipation of the killing frost that's right around the corner.

Except for the corn and garlic, everything you see pictured came from the raised beds in the back yard. The corn and garlic are from a "certified organic" farm.

The carrots and potatoes grew to amazing sizes this year. Shown are not the largest - but they're all sweet and fresh. Wishing the basil had done better this year; hoping perhaps under the grow light they'll reach for the sky.

Am mixing everything together and simmering it over a slow fire in a big enamelware pot for as long as it takes the flavors to meld together. Will use home-canned stewed tomatoes as a base.

Rest of ingredients?
Onion, green pepper, garlic, green Roma, red heirloom and beefsteak tomatoes (diced), carrots, rutabaga, potatoes and zucchini.

Should go well with the fresh bread (from frozen) that's rising. Put two loaves on to rise earlier this morning. One will go to make dinner rolls - the other is for regular bread. Folks - this is so much easier than making bread from scratch and it's mighty tasty. It just isn't as good as the real thing. When you smell that bread baking and bite into a fresh slice you'll realize - scratch and frozen both have a lot to offer.

Now that the mornings and evenings are cooler, baking takes the "chill" off the air and gives a bit of variety to meals.

Here's a favorite from MyRecipes.com [linked from Southern Living] for those of you who have access to Leeks (Ramps).

Savory Bacon And Leek Bread Pudding

Enjoy!