FOND FAREWELL TO SUMMER

 

                                Fond Farewell to summer

 

          We are already in October, but mother nature only seems to flirt with the approach of autumn, with alternating days of chill winds, followed by a spate of sunny warm days interrupted     in turn by unseasonable heat. Still, there are no complaints since the farmer’s markets brim not only with the expected mounds of colorful winter squash, cabbage, cauliflower and eggplant, but also maintain a good supply of string beans, corn, heirloom tomatoes and even strawberries.

 

                                                         Caprese salad

Slice a large heirloom tomatoes, garnish with fresh basil leaves and pitted Kalamata olives. Scatter a couple of ounces of fresh mozzarella torn in bite size pieces on top. Splash some olive oil and balsamic vinegar on top and serve.

                                                 Blackened salmon

          preheat oven to 375 degrees. Lay ¾ or 1 lb. of salmon, preferably with skin, on a baking pan lined with non-stick aluminum foil large enough to wrap the salmon. Prepare the salmon rub by stirring together: 1 ½ -3 tsp. chipotle chili powder depending on the amount of heat desired, ½ tsp. powdered garlic, 1 tsp. salt, ½ tsp. brown sugar and ½ tsp. lemon pepper.

          Brush salmon with olive oil and lime juice. Spread the rub evenly on salmon, pressing down lightly to adhere to the fish. Allow to sit at room temperature for 10 minutes, close the foil securely around the fish and bake at 375 degrees for 12 minutes. If the salmon is very thick, increase the baking time to 14-15 minutes. Remove from oven, carefully open up the foil and return the fish to the broiler for 2 minutes. Transfer the salmon on a serving platter and let it rest for 5 minutes. Serve pieces of fish with colorful vegetables and lemon wedges on the side.

                                         Portuguese string beans

          Blanch 1 lb. fresh trimmed and washed string beans in salted water by cooking for 3 minutes. Cut the cooled beans in 1-inch pieces. Sauté 1 medium chopped onion in a 2-3 qt. pot for 5 minutes on medium heat, stir in 2 minced garlic cloves and cook for an additional 2 minutes. Stir in 8 oz. tomato sauce, ¼ cup slivered sun-dried tomatoes, ¾ cups beef broth, ½ tsp. salt, ¼ tsp. pepper and ¼ tsp. smoked paprika. Bring to boil and cook partially covered on medium heat for 30 minutes, maintaining beans fully covered by adding more broth as needed.

          It may seem incongruous to bid such a fond farewell to summer when the culinary world is focused on October Fest, but there is still the rest of October to satisfy our cravings for seasonal German fare.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com).