Flavors of Fall

Even though September means hours of putting up homegrown food, much of the garden will offer portions suitable for fresh meals. Learn more at TwiceasTasty.com.
Of all the growing months, September holds the garden’s greatest bounty. I’ll harvest the widest variety of produce over the next few weeks, some of it from plants that are in their prime but much of it from those that are yielding their final offerings. In my garden, many plants will release preservable quantities this month, including nightshades, cucumbers, squash, and if a frost hits before the month’s end, apples. Plums and pears will be the only new arrivals, but they’ll all be ready at once.

Even though I spend plenty of hours in September putting up homegrown food, much of the garden will offer portions suitable for fresh meals. Broccoli and even asparagus are still putting out a handful or two of new shoots at a time. Corn and snap beans just passed their peak but will continue to give up enough for immediate use. Cherry tomato and basil plants will keep reminding me of summer even as the days shorten and cool. So I’m taking a break from sharing canning recipes this month to pass on some of my favorite ways to savor the flavors of fall.
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