September 6, 2020
Fall Meets Summer
By Linda Dansbury

I don't know about anyone else, but this time of year seems a little trickier to figure out how to best enjoy the harvest. Fall crops mix in with summer, and it is very warm one day and chilly the next. So, what to eat? Below is some of what I did this past week.

Okra, eggplant, onion, garlic, tomatoes, peppers - made a large batch of Caponata (1 & 2) to freeze for later use. There are 2 recipes on this site, so check out which sounds best for you. Okra is not on the list of ingredients, but that's okay. I added them because I didn't want them to go bad.

Shishito peppers - not much to say about these except yum! Heat a little neutral oil in a large pan and add peppers. Fry, turning frequently until they begin to brown. Remove from pan, drain, salt and enjoy! Alternatively, put them on the grill at medium/high heat - don't walk away, because they cook fast.

Kale - it was so nice to see kale back in the share last week. I used some of it for a small Kale Salad and I made Kale Chips with the rest. I skipped the dried fruit in the Kale Salad.

Spaghetti squash, tomatoes, basil - this is where summer meets fall. I made the Spaghetti Squash with Sauteed Tomatoes and Basil. Delicious, fast and easy.

Peppers - a few years ago a fellow member sent me the recipe for Pepper Puree - I had often made roasted peppers and used them as additions to sandwiches, as a topping for bruschetta, over eggs, etc., but I have found this version even more flexible and it even freezes well.