Last Call for Summer - What I Made, What I'll Remember

The Garden’s Offering: Peaches, Eggplant, Kale & Tomatoes.

In the pocket of my white dirt-streaked gardening sweatshirt, I found a shriveled-up cherry tomato, a tiny reminder that summer is nearly gone.

I’ll let photos from this week do the talking — they capture these golden days of late summer perfectly, starting with these pretty little eggplants from my garden.

I used the Simple Eggplant Parmesan recipe from Smitten Kitchen and swapped out the Mozzarella for some nutty, creamy Manchego cheese I had on hand.

There was no breading, no frying, no fuss, and it was just excellent. I’ll definitely make it again.

I also harvested a big basket of gorgeous green and red bell peppers. So many!

I’ll slice these very thin, fry them with onions in a little olive oil until soft (here’s a recipe), then bake it all into a cheesy frittata for breakfasts next week.

Here’s a good base recipe for the frittata, and you can substitute with any vegetables you’d like.

I made some garlicky kale chips from tiny starter plants I put in the ground in May. They grew big and lush and green and looked like miniature palm trees.

All you do is give the kale a good rinse in the sink, pull off the stems, toss in a large bowl, drizzle with olive oil, flaky salt, and a little garlic powder.

Massage all of it together with your fingers (which breaks down the fibers ) and spread it on a large baking sheet. Bake at 400°F for 16 minutes, tossing halfway through.

The result? Perfectly crisp and delicious kale chips.

I picked the last of the tomatoes, gathered in a rush against a big, dark sky before a storm rolled through with heavy rain and hail.

I washed and chopped the tomatoes, simmered them with onion, garlic, a knob of butter, and a splash of coconut milk, then blended it all into a creamy tomato soup — enough for a few lunches now and a stash in the freezer for the first chilly fall night.

Here’s a similar favorite tomato soup recipe if you’re interested.

I bundled up the last of the zucchini and squash into little baskets I found at a craft store, tucked in a jar of the apricot jam I made in June, and passed them along to my neighbors.

I slipped away for a day to spend with good friends — a little fresh air, some shopping, a lingering lunch, and lots of unhurried visiting. So nice.

I turned the final peaches of summer into free-form mini pies, which are excellent with a scoop of vanilla ice cream — the perfect reminder to keep store-bought pie crust in the freezer for when inspiration strikes.

I’ve also been lingering on the back porch with my favorite breakfast — plain Greek yogurt, a dusting of cinnamon, plump blackberries, and salted pistachios.

And if you like, a drizzle of honey makes it even better.

Here’s to holding onto the golden light a little longer!

See you next week, friends.