Despite the rather fall-like weather, we’re still eating plenty of summer goodness from the garden. Fresh cucumber, ripe tomatoes, green beans, chard, and more grace each of our meals.
There have been a few BLT sandwiches served with sides of roasted rutabagas or squash fresh from the garden. A simple meal to be sure but there’s something so very elegant about a tomato still warm from the garden sunshine served with local bacon and garden fresh lettuce. All the fresh vegetables are so very good for our bodies and our souls.
Of course, there’s plenty of preserving going on too. This past weekend we focused on pears. Pears were sliced and dehydrated, some were put in jars with an extra light sugar syrup and still others were pureed and cooked down into a pear butter lightly spiced with star anise. While I know the season of fresh will be coming to end in another month or so, it is so very wonderful to know that we’ll still be eating garden goodness all winter long.
What’s happening in September kitchen?