September
September is a wonderful time for enjoying the beautiful array at local farmers’ markets. September is a delightful time for gathering ingredients that will showcase fleeting flavors of summer. A walk among colorful baskets filled with fresh produce is incredibly inspiration.
Blazing scarlet tomatoes, sun-sweetened and fattened from their time on the vine, are joined by zesty green, bright yellow, and almost purple-colored varieties. Turn this beautiful rainbow into a final summer tomato salad by simply cutting thick slices of each colorful variety of tomato, and arranging them on a big platter. Drizzle the slices with olive oil and balsamic vinegar, sprinkle with a bit of sea salt, and finish the dish with finely minced basil.
Fill your shopping cart with crisp cucumbers, glossy purple or creamy white eggplant, pale green or buttery yellow summer squashes, string or wax beans, spicy jalapeno peppers, fragrant peaches, lush melons, sugary corn on the cob and great bunches of finely scented fresh herbs.
As September evenings grow quietly cooler, take pleasure in preparing dishes that feature these ingredients, such as nutmeg-scented roasted peaches, a delectable eggplant parmesan, velvety corn soup, garlic string beans or summer squash stuffed with ground lamb or turkey, breadcrumbs, fresh basil, oregano and parsley, cinnamon and bit of cheese. Cucumbers can be turned into simple refrigerator pickles, jalapeños can be roasted on the grill and packed away in the freezer, ensuring that a bit of summer will still be served as the season marches on.
There is also a hint of fall to be found at the farmers’ market. While all of the summer crops are still available to be savored, the new season is sneaking in. Freshly dug potatoes, dark purple plums, crisp early apples, succulent pears, Brussels sprouts, earthy mushrooms, carrots, cauliflower and kale will provide culinary creativity for weeks to come.
Cooking and eating with the seasons is the most excellent and efficient way to introduce high quality nutrients into the body. When we enjoy what nature has prepared for us, we are giving our bodies the gift of exceptionally luscious flavor, along with important healing properties. I can’t think of a better way to prepare a delicious life.
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“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
I love growing my own vegetables, but I just don’t have the time and energy to grow everything. For me, Sunday is the perfect farm stand day. I love looking over and choosing from what has been grown locally. Besides supporting local farmers the fruit and vegetables always taste so much better than mass produced store bought produce. My advice is to savor the end of the summer season and go out to your local farm stand before it’s too late.
Now, here’s one way to make use of a tree stump. Decorate it with a pumpkin! Or should I say “stumpkin?”
Making a perfect fall dinner. Pork chops and potatoes under sauerkraut.
Now that the weather has begun to get cooler it’s time for roasts. Standing rib roast is my all-time favorite minus the price tag.
So easy to make, too. Turn oven to roast at 350 degrees. Thyme and basil on top along with garlic and olive oil. Place uncovered in oven until it’s how you like to eat it. Remember to let it stand for a bit when removed from the oven as it will continue to cook while it’s resting.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Placing Pumpkins On My Stone Wall This Afternoon. I Love Connecticut At This Time Of Year.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
The New England weather has turned. This weekend I had to put away my beloved sandals and search out my colder weather boots. Yesterday it even snowed a bit and it’s not even Halloween! The creamery closes October 30th, which prompted me to get my last licks in this weekend.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Tiny New York Kitchen Wishes All Of our Canadian Friends A Very Happy Thanksgiving!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
I picked up four of these cute pumpkin plates today. They’re adorable.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Bartlett Pears
Bartlett pears are the only pears that change color when they’re ripe. Eat them out of hand like an apple, slice them onto a salad, or present on a platter with cheese & nuts. Poach them in fruit juice, or bake them into tarts, quick breads, or muffins.
In 17th century England, a schoolmaster named John Stair sold some pear tree cuttings to a grower named Williams, who quite narcissistically named the variety after himself. The Williams Pear became a staple variety, and when brought to the New World at the end of the 18th century, one Enoch Bartlett of Massachusetts planted it on his farm. Mr. Bartlett named it after himself and, from then on, throughout the United States, the Williams Pear became known as the Bartlett Pear.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
