Summer has burned itself out early. Whether or not the hot weather returns after this rainy spell, our summer crops are pretty well played out. It was a fantastic run, but its inevitable end is near and we’ll soon be left clinging to our sweet memories like so many green tomatoes on the vine.
Not to worry, though. There is much in the fields that will follow, carrying us into the cold season: the flavors less sweet, perhaps; the vegetables more demanding of our time and ingenuity. No more cucumber tomato salads that we can just throw in a bowl and serve. But we can go back indoors, fire up the stove and roast, braise, and steam our way into fall’s culinary delights.
And, of course, take a little of the chill and damp out of the house before we break down and crank up the heat.
*On a side note, this week is the Loving Local Blogathon, celebrating the local flavors of Massachusetts. Visit In Our Grandmother's Kitchens to read what more than 70 other Mass-based bloggers are writing about local food to benefit Mass Farmers Markets, a non-profit charitable organization that helps farmers markets throughout the Commonwealth (you can make a donation here).
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