What I Cooked Wednesday

I adore September.  I adore fall generally, but September holds its own special place because of the way it lies just on the edge between summer and fall.  The nights and the mornings are crisp and cool, and often the days also are on the cool side, possessing that unmistakable feeling of fall with its sparkling crisp feeling, and its brittle, humusy, dried aroma which is so different from the warm wet floral earthy must of summer.  There are still warm days but they lack the oppressive humidity of August, they feel precious and fleeting.

And then there are the vegetables and fruits.  The fruits of September are definitely of the autumnal variety, pears and apples, crisp and sweet with a hint of tartness and an occasional melting tenderness but without the lushness of summer fruits.  They are like the autumn air.  But the vegetables, the vegetables are another matter all together.  Yes there are fall vegetables coming in, pumpkins and winter squash, crisp greens that shunned the summer heat.  But, here in the Mid Hudson Valley at least summer vegetables tend to reach their peak just as August begins to fade into September leaving September full to bursting with eggplant, and peppers, zucchini and tomatoes.  In September we have a wealth of tomatoes and eggplant, peppers if we are lucky, and the summer squash is still prolific even as the winter varieties start to ripen. 

Of course it will all come to a halt with the first frost. But in the meantime we are allowed to savor the waning warmth and bounty of summer.  It will be gone soon enough.

Chicken Breasts with Zucchini Pappardelle.  Thinly sliced raw zucchini, wilted slightly by tossing with hot sauteed chicken breasts.   From this recipe.   Perfect for a summer evening by the pool.  Perfect for a September lunch on the deck, savoring the warm sunshine and crystal clear skies.