A Seasonal Sunday Supper
September is the most beautiful month here in New England, and we had a stunning day today. In addition to puttering around the garden and taking care of some basic chores, we took time to climb up to the top of the Plum Island lighthouse. It's not always open to visitors, so we were happy to take advantage of this once-in-a-while view of the Merrimac making its way to the ocean:
Not only does September offer the best weather of the year, but it is also the month during which our garden is at its absolute peak of production. We still have all the fruits of high summer (tomatoes, peppers, eggplant), but we also have available just about anything we want from the fall garden as well (sweet potatoes, pumpkins, cabbage, kale). From now until frost (usually mid-October for us), we can have our pick of almost everything we grow.
For example, tonight's supper is a combination of summer and fall produce on one plate:
We had very summery charcoal-grilled burgers with Rose tomato slices and brined pickles. The burger is also topped with some fall kale. On the side are sweet potato fries and a fall salad of spinach, apples, fennel, and radish slices.
Also on the burger: homemade ketchup. More on that tomorrow, I promise.