Savor the end of summer while using up your seasonal veggies
When I catch a glimpse of the first mums and pumpkins at local farm stands I get a knot of anxiety in my gut. Despite the fact that I haven’t been in school for decades, an old feeling rises: Please don’t let summer end. I’m not ready to go back to school yet.
These days, the sentiment focuses more on the summer growing season. I’m not ready to stop gardening and eating locally-grown foods. Around this time of year, I eat corn nearly every day, sometimes for breakfast (think fritters) and dinner (grilled, steamed, buttered, made into chowder and so much more). And tomatoes. Well, I try to eat them three times a day. Breakfast eggs with sauteed tomato slices dipped in flour and cornmeal. Tomato and basil sandwiches for lunch. And tomato in my dinner salad, galettes, pasta, etc. You get the idea. Even zucchini, the much-taken-for-granted and maligned squash that appears in abundance
