Seasonal Menu for September

September is the cross-over month, still full with the heat of summer but, in the early morning, with intimations of fall’s cooler weather to come. Our roads are full of trucks loaded with processing tomatoes, heading to the canneries to be turned into paste and the other tomato products to supply the nation. Meanwhile, sweet corn, heirloom tomatoes, stone fruits, figs, and melons are filling farmers’ markets and CSA boxes, along with fresh herbs. The prune dryers hum with the new harvest, and drying trays, loaded with cut fruit lay in the sun to dry. Wine grapes are headed for the county’s wineries. It is a rich time of year.

Grilled Figs with Prosciutto

Sweet Corn Chowder with Roasted Red Peppers

Seared Salmon on a Bed of Sautéed Sweet Peppers

Braised Greens

Almond-Honey Tart