Nourishments—

Late Summer Vegetables

Smooth The Way To Autumn

By Nancy K. Crevier

The end of summer is one of bounty for gardeners. Green tomatoes hurry to make use of the final sultry days and nights, and the orbs of red and gold hang heavy on vines that sprawl through cages and crawl over fences. Plump cucumbers hide beneath yellowing leaves, and summer squash and zucchini make a last push of plentitude, the yellow and gray-striped varieties growing from thumb-sized to the size of small clubs overnight.

Pepper plants bow beneath the weight of jewel-colored fruits, some sweet and mellow, others fiery and fierce. The bean bushes are reluctant to give up their production, and while the plants may be wilting, the pods remain swollen and tender and plentiful. The hot nights have been a gift to the eggplant, and whether of the slim, tiny Japanese variety, round, white balls, or classic ovals of deepest purple, this nightshade plant is at its peak.

The marvelous thing, too, is that all of these late summer fruits and vegetables marry well with one another in the kitchen. Salads, sauces, soups, baked, broiled, roasted or simmered, they show off their versatility in every imaginable way.

Skewered chunks of yellow and green squash, red and green peppers, and plump cherry tomatoes, all cut to similar sizes, can be lightly bathed with olive oil and balsamic vinegar and grilled just until the peppers begin to char for a perfect barbeque accompaniment. Or try brushing a garlic and ginger-infused marinade of sesame oil, peanut oil, tamari, and rice wine vinegar over slices of eggplant and zucchini before they hit the grill. Sprinkled with toasted sesame seeds and served alongside a cold oriental noodle salad and grilled shrimp, they add a melt-in-your-mouth component to the meal.

Tomatoes, bell peppers, and hot peppers, of course, are vital in a fresh salsa, but why not throw in diced cucumbers, too, for an unusual twist to the popular tortilla dip?

The end of summer doesn’t have to mean the end of fun in the kitchen. Stock up on the seasonal produce and get cookin’.

Zucchini Muffins

2½ C whole wheat flour

2 tsp baking powder

1 tsp baking soda

¼ tsp nutmeg

1 tsp cinnamon

¼ tsp salt

1½ C grated zucchini

½ C raisins, chocolate chips, or chopped walnuts

Grated rind of one orange or lemon

½ cup yogurt and ¾ cup milk

1/3  cup canola oil

¾ cup honey

2 eggs

Stir flour, powder, soda, spices, rind, and salt together in large bowl. Stir in zucchini and raisins until they are well coated with the flour mixture.

Whisk wet ingredients together and stir thoroughly into dry ingredients.

Grease 1 dozen muffin tins and fill two-thirds full with batter.

Bake at 400 degrees for 15–20 minutes, until domed and a toothpick comes out clean when poked into the center of one of the muffins.

Remove from oven and cool in pan for 5 minutes. Remove from tins and cool on rack.

Cucumber Salad

3 large cucumbers, peeled and thinly sliced

2 Tbs coarse Kosher salt

2 Tbs fresh lemon juice

¼ C rice vinegar

1 Tbs natural sugar

1 large clove garlic

¼ cup fresh, minced dill

Layer the cucumber slices and salt in a colander set over a bowl or in the sink. Let it stand for one hour. Squeeze out excess juice and salt.

In a medium bowl, whisk lemon, vinegar, sugar, garlic and dill. Adjust acid/sweet to taste – that is, the dressing should be a nice balance of tanginess and sweetness on your tongue.

Add the cucumbers, toss and refrigerate for ½ hour, or until chilled through.

This makes a very nice side to grilled fish, chicken or oriental noodles.