It seems a bit odd. I woke up and summer was over. It strikes me as a bit arbitrary, if nothing else. We’re certain to have at least a few more wretchedly hot days, even if today’s cool weather and over cast skies are more reminiscent of late fall than late summer. But I’m simply not ready to abandon the delicious summer eating style: carefree, light and al fresco. It’s almost random. Whatever tempts me, I tend to make. In the summer, that is.
But I’m feeling a bit guilty. My counter top is covered with fresh picked tomatoes and fresh peaches. I have watermelon, and sweet corn, and herbs that are abundant. Still, I’m feeling obligated to move on. On to squash and pumpkin, eggplant and root vegetables. On to casseroles and stews. Hearty instead of light. Comforting and homey.
I’m not sure what the next few days will inspire in my kitchen. The weekend found me testing a lamb and eggplant gratin for our friends over at Leite's Culinaria. Paired with a local winery’s lush Sangiovese, it was magnificent on a cool Labor Day weekend. But still, I'm craving the combination of the fresh zucchini pappardelle and oven roasted tomatoes from a few weeks back. And then, there’s my grill. I’m not ready to abandon the thought of firing it up, just to keep the heat out of my kitchen.
There’s certain to be a schizophrenic approach to cooking over the next month, rubber-necking between irresistible summer freshness and the beckoning autumn harvest. I’m certan to be revisiting my collection of cookbooks, and perhaps even experimenting a bit, as well. Perhaps I’ll even lay claim to the elusive transitional menu – combining the best that remains of summer, with the earliest of autumn’s calling cards.
In the meantime, patience. Many wonderful things are happening … inside my kitchen, out in the vineyards and down on the farms. Fall may have an odd and somewhat arbitrary start, but I have a feeling its gonna be a fine season.
6:55:17 PM 
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