Summer's Bounty Still Going Strong

Even though everyone is talking about fall,getting ready for school and Halloween (!) it is still summer.  There  is still time to cook outside and enjoy what's left of the warm weather bounty.Put away anything fallish  - at least for a few weeks.

Tomatoes are the most popular foods of the summer.. With the way our weather is nowadays, the red gems will be growing until October.Take advantage of them in any cooking method possible.One of the easiest and most delicious is pasta crudo. This is simply cut  fresh tomatoes mixed with olive oil, balsamic vinegar, and olive oil. It's a raw sauce that's "cooked'  when added to hot pasta.Another summer dish that's perfect for this transition period is ratatouille. This Provencale treat is making good use of tomatoes as well as any bumper crop zucchini and onions. Melissa Clark has elevated this recipe to resemble a prettily colored pie in her column A Good Appetite In Wednesday's New York Times' Food section.. Her take was a Southern tomato pie but amped up with caramelized onions and sliced eggplants. It's more of  rich quiche thanks to the egg and Gruyere cheese added.If you just like tomatoes, then make them Provencale . This is a skillet full of sliced tomatoes  sauteed in garlic and olive oil. The tomatoes have generous mounds of spiced breadcrumbs on them.There is also tomato jam for those who want a spicy condiment to their meats and veggies. It's an easy cook, with boiling and simmering Roma tomatoes with such spices as cumin, cinnamon, ginger, and cloves.

Many home gardeners are also reaping those ripe squashes and zucchini right now too. One of the easiest recipe is sauteed squash coins that make a great side to grilled chicken and fish.It's just simply slicing the gourds into half inch thick rounds and sauteing them in a mix of olive oil,butter and minced garlic. Kids will love zucchini boats, the perfect meal after an exhausting first day of school. Make them really fun by adding a lasagna filling with a ready made tomato sauce.It's just scooping out the squash's middle after they've been cut in half, leaving a quarter of an inch of flesh on all sides. After brushing the boats with olive oil. it;'s just layering on the cheese,store bought sauce and ground beef or tofu. The boats can also have a Mexican twist by subbing in the sauce with such spices as chili powder, cilantro and cumin. There may be some peppers growing yet in your garden. These make great snacks, when they're sliced and  deseeded however they're great stuffed with rice and ground beef.Hollow them out , and also add tomato sauce along with Worcester sauce.Garlic and onion powder are added to give it zing.

Don't follow the rest of the crowd.It's still summer. There's still time to enjoy the bounty of this glorious season.

The End Of The Harvest

Summer is coming to a rapid close and with it the harvests of the seasons. Many plants are still producing fruit and vegetables well into apple and pear time. Don't worry if you still have some. There's so many recipes that call for them.

Tomatoes are the most versatile of any garden fruit.If you still have an abundance of them, then consider the red gems for salsa cruda. This is a simple sauce to  make because the only cooking involves the pasta.It's taking tomatoes of any kind, chopping them and letting them marinate in garlic and olive oil.Feta or mozzarella can be added as well. Of course salsa is the easiest way of dealing with a bumper crop. Roast the tomatoes along with chili peppers for a smoky rich flavor. Like any other fruit, tomatoes can be turned into a preserve.The best part, it doesn't require any elaborate canning equipment or skills. It's just cooking it on a low heat for two to three hours and then letting it set in the fridge in any kind of jar.Tomato jam is versatile and can top anything and everything from crab cakes to fried eggs. It can also be whisked into a vinaigrette for some punch or served on toasted and oiled Italian bread. If you have green tomatoes and want to clean out the garden, pick and put in a paper bag to ripen. You can also fry them too. The coating is a double one, with the first just being flour and the second being a mix of breadcrumbs and cornmeal for some crunch and bite.

Tomatoes also go well with another end of harvest veggie - pepper. Combine the two with eggplant and onion for a tasty ratatouille, perfect for an early fall al fresco lunch. Peppers, alone , can be tasty. Use any bumper crop to make a pepper salad. Julienne into strips and toss with a simple vinaigrette. Crumble in some feta cheese for variation and bite. Of course, there's nothing like that great comfort dish  - stuffed peppers. Make them the traditional way with ground beef and rice or mix it up with ground turkey and chili powder. Yes, they can also be pickled too. The process is an elaborate canning one, that does require skill and equipment. Zucchini is another part of a late summer harvest. Try spiralizing them to create a healthier kind of pasta. Saute the strands in an olive oil and crushed garlic. It can be stuffed too or split in half to create boats. This last is a fun way to serve the squash. You can stuff them with meat and cover with sauce and mozzarella or skip the meat for a pizzaiola .  A sweeter idea is using it in a spice laden bread, redolent with cinnamon and cloves or a cake, 
rich with dates, topped with an orange cream cheese frosting.

An end of season bumper crop is a true gift. Use this harvest in a variety of ways to create tasty dishes and desserts. It's a nice way to clean out the garden and fill up the fridge.