For Tuesday’s dinner, I made my Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze. We have been blest with abundant snow peas from our garden, so I used some in a stir-fry side dish of green onion, carrots, mushrooms, snow peas, and farro that was first cooked in water and a bit of chicken drippings. It was delicious.

Wednesday’s dinner featured leftover Turkey-Zucchini Loaf. I made another vegetable stir-fry, using the same vegetables as last night, but this time I used freekeh as the grain. We like that grain's flavor. Next time I order from Bob's Red Mill, I need to buy a case.

On Thursday, I made Cooks Illustrated All American Potato Salad, using red potatoes from an organic vendor at the local farmers market. The vital ingredient for us are Hengstenberg Crunchy Gherkins—a dill pickle from Germany that I’ve found at Tuesday Morning and sometime at Big Lots—especially during Octoberfest time. The pickle juice is slightly sweet, and some of it is used in the potato salad dressing, along with the pickles. I’ve tried using other pickles, and we did not like the flavor. The green onions I'm using are also from the farmers' market.

The potato salad will go well with the last of the turkey-zucchini loaf, probably accompanied by broccoli steamed in the microwave.