Fall is first a calendar date, then a whole season. No one knows what the weather will do each year. In my community, the grapes are already being picked which is “early”, but of course it can’t be early if they are ripe. Summer is in no hurry to leave, it seems; or does a lingering summer bring an early autumn? Regardless, I have a hard “winter” squash on my table and there it will sit until the weather cools. It will wait, one of the pluses of the vegetables that are accustomed to spending the winter and spring in a cool dark place.
The people I know who have gardens and seem so intent on getting the most out of it often ignore a bounty; I try and get from them before they rip out the old to plant the new. The green tomatoes are my friends with few others competing for their goodness. I use them in chutney, sautes and as an alternative to tomatillos in verde sauces.
- Kono Mussels Spicy Red and Green Tomato Broth
- Kono Mussels Chow Mein
- Scallops in a Cabbage, Apple Nest and Pomegranate
- Scallops Saute with Autumn Squash and Curry
- Tilapia and Vegetable Burrito
- Tilapia Fillets and Red Grapes
- Poached Salmon Fillets with Cauliflower, Brussels Sprouts and Pumpkin
- Salmon Fillets Kale and Cashews
- Ahi(Yellowfin) Tuna Steaks with Orange Lentils
- Ahi(Yellowfin) Tuna Steaks with Green Tomato Chutney