The Autumnal Equinox is almost upon us, but with the temperatures still steamy hot, we’ll hang on to summer a little longer.
With the temperatures back in the mid-80s this week, summer has decided to hang on as long as possible this year. While the Autumnal Equinox is on Sunday, the 22nd of September, marking the official beginning of fall, the weather this week is stubbornly hot and both the garden flowers and vegetables are happy to stick around. As the leaves start to turn though, my cucumbers are finally dwindling, but the squash keep setting little fruits keeping the bees happy. I’ve been careful this year not to let the zucchini get too big, although I did find one that was the size of a club hiding under some dense foliage. Cherry tomatoes, still producing like mad, are very sweet this year.
Garden imposters
I have an imposter tomato plant that has set lots of delicious perfect, small tomatoes but definitely not a cherry tomato as the tag indicated. I’ve enjoyed them all season since July, and will most likely have to find something to use the green tomatoes in after the first frost. Wish I knew the name! There’s another imposter in my garden as well. In my packet of ‘Crookneck Summer Squash’ one of the seeds produced a massive vine of about 20 feet! The fruit was most definitely a winter squash and nothing like the rest in this bed. I suspect, he must have felt out of place like the ugly duckling, but I will enjoy very much making something from this squash when I feel the need for a warming soup. In New England, you never know, that day could be this weekend!
I plan to pick apples with my granddaughter this weekend, and I’ll most likely buy some mums to replace the rather ragged looking annuals in my front yard. Even though I’m not ready to think about snow tires and sanding walks quite yet, especially with the temperatures still firmly set in summer, I love autumn, the crisp aromatic air, the beauty of our surroundings, and even the sounds of the geese leaving on vacation.
Stay, just a little bit longer
But just for a bit, I’ll keep my summer shoes by the door, leave the house without a jacket, eat every meal possible outside, and enjoy the rest the garden offers this season. Simple recipes, quick and simple techniques, few ingredients, but always satisfying.
Let’s add some character
The little zucchini just begged to be grilled, and don’t even really require a recipe. The broccolini and tomatoes helped me use up a bunch of the cherries, enhanced with one of my favorite ingredients – anchovy breadcrumbs! You can sub out broccoli or broccoli rabe for the broccolini and it’s just as tasty. A bonus, there’s still lots of edible flowers and herbs to help things along, for both flavor and beauty.
Grilled Zucchini with Lemon Vinaigrette
Sometimes, the presentation is the first taste.
- Baby zucchini or yellow summer squash
- Extra virgin olive oil
- Smoked paprika
- Lemon zest
- Lemon juice
- French mustard
Choose small, up to five inches (12 cm) or so. Although not necessary, it is pretty to peel a few vertical strips on each exposing the flesh, if you like.
Brush with olive oil and season with salt and pepper and a little sprinkle of smoked paprika for a little twist. Grill, turning as they brown, until tender in the center, but don’t let them go too far to the limp side.
Mix two parts extra virgin olive oil with one part lemon juice and the zest of the lemon. Add a bit of mustard, season, and shake well. If you like, you can add a garlic clove here, or keep it simple.
That’s all there is. Just plate up, add the vinaigrette, and if you have a little more zest, sprinkle it on top. Garnish with flowers and cherry tomatoes if you have them, or not!
Broccolini with Cherry Tomatoes and Anchovy Breadcrumbs
- 1 bunch broccolini, broccoli rabe, or broccoli
- Olive oil
- 2 garlic cloves, minced
- 1 cup or more cherry tomatoes, halved
- 2 tbsp. minced basil, more for garnish
- Anchovy bread crumbs, below
If you haven’t made them already, prepare the anchovy breadcrumbs, below. They will keep for quite a few days, so no need to save this for last. Trim any tough ends off the broccolini. You can leave the spears whole, or cut them to any size you like. Prep the garlic and tomatoes.
Place the broccolini in a large skillet, season with salt and pepper, and add about a third cup of water to steam. Once the vegetables are just tender, remove from the pan, along with any remaining water, and add a couple of tablespoons of olive oil. Add the garlic and cook about 30 seconds, until fragrant, then add the broccolini back to the pan and season with salt and pepper to taste.
Sauté this for a couple of minutes, then add the tomatoes, the basil, and a little more salt and pepper. These will only take a few minutes to wilt and release their juices.
Plate and top with the anchovy bread crumbs, and garnish with some more basil, minced or sliced thinly.
Anchovy (or Garlic) Breadcrumbs
One of my favorite little staples. These highly flavored breadcrumbs are a great use for stale bread, and the crumbs are still light and fluffy. Such great texture, you’ll want these to top just about any vegetable, pasta (a nice substitute for cheese), baked gratin, stuffed veggies, etc. Make these vegetarian by substituting garlic for the anchovies. Still pretty remarkable and versatile! You can also add dried herbs of choice, perhaps some thyme, ground fennel, or even some sesame seeds, and vary these with the dish you are preparing. Additionally, you can add a quarter cup of grated Parmesan or vegan Parmesan at the end depending on the use.
And no, they don’t taste like fish, in fact, people won’t really know there are anchovies here, they will just find them delicious.
A bonus, they will keep for several days in a canning jar on the counter, and you will definitely find another use for them.
- 2 cups fresh breadcrumbs from stale bread
- 2 tbsp. extra virgin olive oil
- 6 to 8 anchovies and a bit of their oil, chopped up a bit, OR, six cloves of garlic, finely minced
- Salt and pepper
- Herbs and Parmesan optional
First, make the breadcrumbs. Stale bread is best, even if you just leave it out for an hour or so. You can grate the bread on a box grater, or, much easier, whiz up in the food processor. I used two thick slices of my whole wheat boule for this, I can’t tell you how many slices you will need because all breads are different. You will need two cups when finished.
Heat a large skillet over medium high and add the oil and the anchovies (or the garlic, or both) with a teaspoon or so of their oil. They will soon melt away to very little. Add the breadcrumbs, season with black pepper, and mix well. Continue to sauté, until they are nice and brown. This doesn’t take long at all.
Now, what to do with all that fennel…
I learned this week there is International Dot Day! I never knew, and drat, it was Sunday and I totally missed it, but it seems like it was fun!
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You eat with your eyes first.
Yes, you do! So I like to make things look as nice as they taste.
We have had an usual warm spell here – I’m usually rushing to cover plants or losing them to snow by this time of year.Because of our short growing season, I’ve been experimenting with green tomatoes over the years. I have had great luck (and flavor) by cutting them, vines and all, stuffing them in large paper bags and letting them ripen in the garage. The flavor is far superior to anything in the store, maybe not as good as height of harvest, but I did extend my fresh tomato season into Nov last year. 🙂
My mom used to do the same thing, only she didn’t pick the stems too. I bet that keeps them even longer, thanks for the tip! She picked the best ones, wrapped them in newspaper, and put them in this big old bread box. She picked them out like little treasures, and sometimes, if we didn’t eat them all first, we had them at Thanksgiving. And I totally agree, they still tasted like a fresh tomato from the garden!
Your vegetables are always so pretty!
Thanks! I get bored just serving them straight up!
Love the breadcrumb ideas and uses. Having made them I believe they would tasty on many different dishes.
Where I live we are having trouble breaking into Spring. Very cold southerly winds bringing too much rain. We’d like a bit of your warm please. 🥶
Mary :))
I’ll send you a little warm Mary! The rain will bring beautiful flowers!
Looks delicious! I was popping cherry tomatoes in my mouth this morning when I was working outside. The weather has been wonderful, but there are a lot of fall chores so I’ve been working each day to close some out. Enjoy the beautiful temps, but just maybe Mother Nature could send us a little rain because it is wicked dry out there.
Yes, wicked dry here too!
I love grabbing a cherry tomato when I’m out working! Sweet and refreshing!
Your veggies are beautiful. I’m sure they taste amazing!
Delicious, I am sure, and utterly beautiful. Wowsah! And this Mainer thinks summer weather in mid-September is wicked weird. 😉
Ah, but also wicked good!
They were really delicious! No leftovers!
Yum, my mouth is literally watering!
Thank.you! We loved it all!
Love such simple recipes, that rely on the freshness of the vegetables. The breadcrumbs are a great idea. I can also see one with a mix of both anchovy and garlic!
Thanks for the laugh re “cherry” tomatoes and “crookneck summer squash”! 😀
Thanks Ronit! Those imposters had me scratching my head, for sure!
So tasty
Thanks! They were all fun and tasty.
The grilled zucchini looks wonderful!
Jenna
Thank you! We thought it was fun serving them whole!
Well, those baby zucchini certainly look tasty! I’m with you on the anchovy breadcrumbs, they are like a secret weapon for finishing a dish. And so true, even people who think they don’t like anchovies will rave about those bread crumbs!
Shh, just don’t mention it…
I look forward to trying the zucchini recipe. It sounds so good!
Wonderful! It is fun, tasty, and easy!
How beautiful! I would eat this because of the gorgeous presentation.
That’s what draws them in!
Anchovy bread crumbs ~ my dad would have loved you! I have never heard of that but let’s not spread rumors about my ignorance! I’m printing this one out. Showing my son-in-law and begging him to help me with this one. So good. Thank you Dorothy! Hugs, C
You will try them, and want them always! Promise!
Such a colorful plate and it all looks (and sounds) so scrumptious!
Thank you! Summer’s going fast here!
I took out my old spiralizer today and spiralized zucchini and added garlic, salt, and oil in the skillet. I’m going to add your delicious breadcrumb topping to them. I do enjoy your recipes, Dorothy.
I think you’ll love those crumbs! Put them on pasta last night, so good!
Going to have to make some grilled zucchini tonight now!!!
Enjoy!
I’ve just finished breakfast here in Oz, Dorothy, and yet I am so looking forward to this zucchini (yum) recipe with cherry toms, broccolini and friends. All of which are available in plenty!
Then you are all set for the day my dear! Enjoy the Emerald City!
Anchovy breadcrumbs sound delicious. I make bread crumbs but mine are basic, might be time to up my game. Thanks for the idea.
You will love then. No question. 💕
Thank you!
They may be imposters but they look good 😉 Lovely and pretty dishes!
I haven’t used the squash yet! Stay tuned.
Yum! That Grilled Zucchini with Lemon Vinaigrette is calling my name! 🙂
They do know how to entice!
Dorothy I have never eaten zucchini that small and didn’t realize they would taste good that small. I love the way you peeled them, you’re amazing!
The small ones are really sweet and their seeds are tiny! When the zucchini start coming fast and furious, it’s good to pick a lot of the smaller ones or you end up having to drop the big ones off in stealth on your neighbor’s porch…
Hey Dorothy! I like the anchovy breadcrumb. Even adding garlic is great. Very interesting! I do have anchovies. Adding basal to the broccolini looks like rapini, sounds good too. I always learn something new or a twist to an existing recipe from you. They are always brilliant recipes additions. Thank you !😊
Oh thank you so much Eva for your kind words! I love to share the little tricks I’ve learned along the way, and I’m always learning from others,