It' so hard to believe that it's already September.
In a few short weeks we will welcome Fall . . . and its humble beauty and cooler temperatures (hopefully!).
I mentioned in an earlier post that I embrace the end-of-Summer.
For me, my thoughts naturally fall towards a time of harvesting . . . vegetables, like eggplant, asparagus, yellow squash, and zucchini . . . and fruits, like berries, apples, pears, and plums.
I make plenty of salads through the end of Summer.
And along the way, I discovered dandelion greens.
I add them to our salads for their unique flavor and health benefits.
Eggplants . . . Summer's most beautiful purple fruit.
Did you know that they come in all sizes, shapes, and colors?
The smaller eggplant (seen below) is called Italian Eggplant.
I love to slice them in discs, and then bread and bake them. They are wonderful added to pasta dishes, and atop salads (instead of croutons)!
Our kids LOVE them!
I buy up to 5 baskets every week, year round.
I will share, however, that they are best in the Summer . . . and the most affordable at the end-of-Summer (smile).
Ahhhhh . . . . asparagus.
Since then, I've ventured into new asparagus dishes.
My favorite way to prepare them is simply sauteing them in olive oil . . . and then dressing them with salt, pepper, lemon zest, and shaved Parmesan. So light and delicious.
Aren't they beautiful?
Stone fruits, like yellow & red plums and peaches have been exceptionally sweet this year.
What a treat!
Each season brings forth its own unique fruits and vegetables.
And although I'm excited for the variety of squash, pumpkins, and sweet potatoes brought by Fall,
I am so grateful for the bounty brought by Summer . . . and its end.
LET'S STAY in touch!