Our tomato plants are still hiding a few late bloomers.They’ve produced fruit that will never fulfill August dreams of juiciness, but have a promise all their own. We take these final tomatoes of the season and concentrate their flavor with a long hot roast in the oven.
One of the fun things about going gluten-free is that we wind up really interested in investigating the foods we can have. This can lead to bursts of exploration and experimentation, as it did for us with buckwheat. Buckwheat is actually a seed and does not contain wheat at all. Once toasted, it’s called kasha. We love it’s hearty flavor mixed together with a ton of fall vegetables in this satisfying, stew-like soup.
For us fall really begins with the first cozy fire and a baked dessert. Concord grapes add a wonderful tart flavor and blush of color to this cobbler. Seeding the grapes is messy business. The skins may separate from the flesh and the juice may try to run away, but this doesn’t matter. The grapes cook down anyway, so gather all the seedless juice and skin, mush together, and add it all to the mix of fruit.
We grew tomatillos this year for the first time. They look like paper lanterns as they grow inside a beautiful husk. When first picked, they will be sticky on the outside of the fruit. Tomatillos are sour and look a bit like a tomato. Find them fresh in farmers’ markets. They’re widely used in Latin American for Salsa Verde. We’ve rearranged that green sauce idea here in a fried version.
Grab the last of the summer’s plums and make a quick sauce that will elevate a regular weeknight meal. This one is great with pork or chicken and it will also work well with a robust deep sea fish. Ask your butcher for a paillard chicken breast. It is a very thinly pounded piece of chicken. Because the meat is thin, it won’t take too long to absorb the flavors in the marinade and it cooks quickly.
Fresh beans in season have a depth of flavor we really get into! Use a mix of beans: Romano, wax, or string beans will all work for this recipe. Whatever is in your garden or at the local farmer’s market will do just fine- though we think it looks best with a mix of colors and shapes, so mix it up if possible! Chervil is around fleetingly, in the fall and again in the spring. It has lacey-feathery tender leaves and a light licorice flavor. If you can’t find chervil, use a third the amount in fresh tarragon.
It’s the end of the corn season here in New York. We’ve eaten our fill of grilled and steamed sweet summer corn on the cob. We’re easing into fall with something warm and comforting, while using the last hint of sweetness from the summer. This recipe is vegan as it stands here, but we’d never say no to freshly grated Parmesan--add it in at the end, to taste, by the handful.
We love how hearty winter greens are starting to show up, bit by bit in the market. This dressing has bright flavors. It can stand up to the first hearty winter greens and combine nicely with more delicate greens. It’s an exciting time of year -when that hearty and delicate salad combination is possible.