Mother Earth Living

A Farewell Feast: 4 Recipes to Celebrate Summer and Fall Produce

The time is ripe to enjoy sun-drenched, end-of-summer flavors and the first of the fall harvest.
By Susan Belsinger
September/October 2004
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This quinoa dish is simple to prepare.
Photo By Joe Coca
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Fall is the season of bountiful convergence. While we savor the last of the peppers, tomatoes, eggplant, corn, squash, and beans, fall crops are bursting onto the scene. Apples and pears are appearing at the market, along with winter squash and pumpkins. This Mediterranean-inspired menu makes the best of summer’s last days and finishes with a harvest apple dessert.

Baked Eggplant with Quinoa

Although this recipe appears long, it’s simple to assemble, and the final dish is delicious. Quinoa is a slightly nutty, nutritive grain that’s quick to prepare. Wash it thoroughly to remove the bitter saponins before cooking.

Herbed Pita Crisps

This is a great way to use frozen or dried-out pitas. These can serve as crackers or in place of bread to accompany soup or salad. They’re delicious with thin slices of cheese, hummus, cream cheese, or with thinly sliced tomato or onion. Vary the herbs to suit your taste.

Savory Green Beans

Both winter and summer savory are delicious with beans of any kind. Summer savory is not quite as hot and pungent as winter savory, so adjust the seasoning accordingly.

Rustic Apple Tart

This tart is as homey as it is tasty. It needs no adornment, but it’s yummy when served with whipping cream or vanilla or butter-pecan ice cream. Sometimes I serve the tart with very thin slices of sharp white cheddar cheese. I also like it for breakfast with plain yogurt.








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