Like no other season, early September in Wisconsin offers the ultimate cornucopia of garden produce, made all the more exciting by its fleeting nature. CSA boxes, farmer’s markets, and food co-ops are bursting with local produce at its ripest. Below is the list of my go-to recipes for this time of year:
Apple-Dipping Caramel (above). Amazing. Life-changing. Simple to make. From-scratch. Get behind me, individually-wrapped factory caramels!
I hate canning, so I don’t. Instead, I freeze my tomatoes in this easy way to make sauces in the winter and beyond.
Squash Blossom Fritters in Beer Batter – zucchini still running amok in your gaden? Nick them in the bud! Pun intended.
Russian Borscht, the right way – labor-intensive, to be sure, but if you like beets, this dish is not something you’ll soon forget. I made a giant pot of this for the Parents’ Day fundraiser at our school last year, and it was a hit. Have it with some good bread.
Still eggplants in your CSA box? This relish is yummy.
Did you know? Eggplant is my favorite vegetable. Here are a couple more:
I love this bruschetta – such a lovely appetizer, starter, or family-style meal accompaniment.
I love this late-summer stir-fry recipe from our cousin Lars, a cook extraordinaire.
Sweetcorn surplus? Freeze some.
Roast Chicken!!!!!!! Smothered, to be precise. Perfect for this cooler weather.
More roast chicken! This one is made with maple-balsamic glaze and caramelized onions.
Russian Cabbage Rolls! My cabbage is RIPE.
I love these spectacular (OK, not in the picture) pepper and onion steak fajitas.
Give ‘em a try!