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.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Summer is here and why pay top dollar going out when you can make delicious hot dogs at home? Here is a guide to the different ways Americans make their frankfurters around the country. I had the Sonoran style hot dogs while I was in Tucson in February and absolutely loved them.
New York Style
Served with brown or German mustard and sauerkraut or onions cooked in tomato paste.
Served on a poppy seed bun with mustard, pickle relish, sport peppers, onions, tomatoes, dill pickles and celery salt. Pepperoncini can be substituted for sport peppers.
Kansas City Style
Served on a sesame seed bun with brown or German mustard, sauerkraut and Swiss cheese.
Atlanta “Dragged Through The Garden” Style
Serve topped with coleslaw.
Detroit “Coney” Style
Served with chili, onions, mustard and cheddar cheese.
Served with cream cheese and grilled onions.
Phoenix/Tucson “Sonoran” Style
Served as a bacon-wrapped hot dog with pinto beans, onions, tomatoes, mustard, mayo, jalapeno peppers and cheese.
Austin “Tex-Mex” Style
Served with queso, guacamole and crushed tortilla chips.
San Francisco “Wine Country” Style
Served with red wine caramelized onions and goat cheese.
Miami “Cuban” Style
Served with mustard, pickles and Swiss cheese.