By 2024, I might be ready.

August 23, 2017

As the total eclipse was happening this week, folks gathered at the Lansdowne Landing with their safety glasses and their pinhole projectors. I saw social media announcements of eclipse party menus, music playlists, and a co-worker (you know which one because there are only two of us) came in spouting some eclipse jokes.

In true li’l ol’ me fashion, I was totally unprepared. Research shows that when the eclipse happens again in our neck of the woods, we will see 90% totality instead of 75%. That date will be in 2024.  If I start planning now, I might be ready.

I’m figuring that in a week or so, I can collect all those discarded glasses people will forget about. The moon pies folks served at their parties probably have enough preservatives in them for a 2024 shelf life, so I can stock up on those. Music is no problem because of my age; I have “Total Eclipse of the Heart” on cassette tape.

All kidding aside, why is it these once-in-a-lifetime events totally escape my radar?

Well, we know whose radar it didn’t escape and that is our resident market writer. Terry travelled to Oregon to experience the eclipse up close and personal.

Back here at the market, though, we are gearing up for our 2nd Community Day. This is a great day to learn more about local organizations and small businesses serving our area, after you’ve perused the tables of your favorite farmers and food vendors.

Here is this week’s recipe you can make with some ingredients found at our market. It’s also posted on our Pinterest page.  Check out our board for yourself here.

Watermelon, Feta and Cucumber Salad

This Watermelon, Feta and Cucumber Salad is the perfect way to celebrate a warm and sunny day, especially when you pair it with a light glass of wine. This healthy salad is full of watermelon, cucumber, feta, avocados, and mint.



  • 2 cups cubed watermelon
  • 1 cup sliced cucumber
  • 1/2 cup cubed feta
  • 1/2 avocado, cubed
  • 10 mint leaves, torn
  • 1/2 cup pistachios


  • 1/4 cup olive oil
  • 3 tbsp fresh lime juice
  • salt (not too much because feta is salty)


  1. Add all salad ingredients in a large bowl except pistachios. 
  2. In a small jar add all dressing ingredients and shake well.  Dress salad generously with dressing.  The lime juice should keep the avocado from browning. Toss gently.
  3. Add pistachios right before serving so they don’t get soggy.


So, enjoy your salad and cool glass of wine. I will be putting 2024 eclipse items in a plastic bin and then promptly forgetting where I stored it.


Sunny Salutations!


Turning the Corner Blog by Jeanne Ketcham

Jeanne is a resident of Lansdowne and the Program Coordinator for the Lansdowne Economic Development Corporation.

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