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.

| September/October 2004

  • Herbed pita crisps go well with cheese, hummus, cream cheese or thin slices of tomato or onion.
    Photo By Joe Coca
  • Hearty eggplant stuffed with quinoa and vegetables, accompanied by savory green beans, celebrates the change of seasons—from summer to autumn.
    Photo By Joe Coca
  • This quinoa dish is simple to prepare.
    Photo By Joe Coca
  • Hearty eggplant stuffed with quinoa and vegetables, accompanied by savory green beans, celebrates the change of seasons—from summer to autumn.
    Photo By Joe Coca
  • Summer savory and tender green beans blend together beautifully in this dish—thanks to the magic of a little olive oil, pepper, garlic, and lemon.
    Photo By Joe Coca
  • A warm, flaky pastry crust filled with sweet apples and spices and served with a scoop of ice cream make this dessert a delicious hit.
    Photo By Joe Coca

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






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