The days now start with a foggy chill but by afternoon they eventually acquiesce to the sun’s heat. We straddle two seasons in September but in October the brisk air is like a slap in the face. It’s clearly fall. The chill is enough to start the coloration of leaves outside our window.
Even after this spectacular summer, I still welcome the arrival of a new season. I like the color in the farmers markets, too. Rich shades of deep purple, red and orange vegetables inspire a desire to show some color on the plate.
I still see overflowing baskets of peppers in every shade of fall. They are a summer vegetable that proves its mettle surviving the new chill in the air. Tomatoes are surprisingly hardy, too, and I still find them in baskets at the market.
I also find plenty of garlic. Its jackets are now dry and almost crumbly, unlike fresh spring garlic with its bright curly green scapes. Fall garlic shows its age, just like the rest of us, looking a bit more wrinkly and weathered. Its taste is now concentrated and bold and best tempered by heat and oil.
Together, garlic and peppers are a lovely combination and I find myself quickly sauteeing the two in a pan with a generous amount of olive oil and sometimes dried herbs. Once softened, I pour it all into a jar and top with additional olive oil to keep in the fridge.
I roast my tomatoes before jarring. If you still have leftover tomatoes from Pan Con Tomate, slice them in half, add some garlic cloves still in their sleeves and roast in a hot oven until the tomatoes are deflated and slightly burnished. Once cool enough to handle, the girls and I pluck off and discard the tomato skins and squeeze out the softened roasted garlic. Again, we scrape into a jar, top with additional olive oil and keep for the week.
I pull out the jars of peppers and tomatoes to use for a variety of dishes. A jar poured over cooked pasta makes dinner almost instant. They are also a great topping for pizza, in a salad with goat cheese, or on bread as a sandwich with fresh mozzarella. You get the idea.
Even better, I pull frozen puff pastry from the depths of my freezer (puff pastry is a great freezer staple to use for last minute meals and desserts) and pop into a hot oven to swell and start to brown. I pull out to add cheese and then my jarred tomatoes and/or peppers, and pop back into the oven to bubble and brown. In a few minutes I have a vegetable tart, or a pizza. My kids devour as a snack or even for dinner. I’ve also cut into smaller pieces to serve as an appetizer.
I like looking at my jars in the fridge as if I accomplished something homespun, knowing it actually involves little effort. Best of all, it captures the last remnants of summer in a jar and makes dinner this week a little easier.
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