Late Tomatoes

Late tomatoes never match midsummer fruit, but I treasure them as the season’s final flush. Get tomato recipes at TwiceasTasty.com.
Tomatoes are the last true summer crop that I grab from the garden. The shift comes as swiftly as the fall back to standard time: one deep temperature swing makes every green fruit still on the vine inedible. Each fall, I follow weather forecasts, gamble on their accuracy, and try to pluck every fully formed tomato before the first killing frost.

Even if I succeed, the reward isn’t the perfectly red, juicy treats I’ve been feasting on all summer. It’s boxes of hard, underripe tomatoes. Some I’ll eat or preserve while green, but most sit for weeks beside my desk, where I watch them gradually ripen.

These tomatoes never match the bright, sweet bite of sun-kissed midsummer fruit, but I treasure them as the season’s final flush. Rather than eating them out of hand, I’ve found that letting them cook slowly, like in this savory pie, maximizes their maturing flavor.
Learn to make Late-Season Tomato Pie and Herb and Cheese Pie Crust

Arugula

Find out how I fell for arugula in my first piece for The Green Room. Learn more at TwiceasTasty.com.
I’m excited to share my first piece for The Green Room, one that’s all about the arugula. I grow my own arugula all summer, and even now a self-seeded fall crop is doing its best to hang on in my cold frame. But not everyone has the time or space to grow their own greens. Fortunately, fresh arugula has been easier to buy year-round than when I first discovered this spicy green—as I explain in my story.

That’s partly thanks to companies like Fifth Season Fresh, which publishes The Green Room and is working toward a more sustainable global food system. Although its products are currently only sold in a trio of states, recipes that use them and loads of other fresh produce are at your fingertips for your next meal.
Learn to use arugula and make Penne with Wilted Arugula

Quiche

Quiche is a bit more work than frittata, but it has its upsides too. Get quiche and frittata recipes at TwiceasTasty.com.
When I prepared to share this recipe, I was surprised to realize it would be my first quiche on the blog. It’s one of my favorite springtime dinners: the hens are back to a full laying schedule no matter how cold it was over winter, spring greens and herbs are ripe for the picking, and asparagus is growing by inches every day.

Quiche is a bit more work than frittata, because you have to make and roll out a crust. It also takes longer to cook, because you’re letting the eggs slowly set up in the oven. But it has its upsides too. Because the eggs cook slowly, they come out more like custard, whereas frittata has a tendency to set up more like hard-scrambled eggs and can burn on the bottom of you aren’t careful. The pastry helps to hold everything in place, which can make it easier to enjoy leftovers for a quick breakfast or pack them for lunch. And then there’s the pastry itself: if you’re making one crust, it’s the perfect excuse to double the recipe and bake a crumble-top pie. If you can’t justify a whole pie to yourself, the trimmed edges of the quiche crust can be rerolled into one of my favorite childhood snacks.
Learn to make Spring Vegetable Quiche and a bonus snack

Spring Greens

Hearty spring greens are delicious raw but can stand some heat. Get spring green recipes at TwiceasTasty.com.
Even in my cold mountain climate, harvesting from the garden has begun. After a winter of eating home-preserved food, I’m ready to start savoring fresh produce in my meals—and of course squirrel away tasty morsels for next season.

In our current social climate, this may be the first time you’re growing your own food, focusing on eating locally grown food, and thinking of saving your harvest for future enjoyment. If so, welcome to the club! You’ll find various ways to eat and preserve many delicious foods on the blog. I’m also continuing my sourdough starter giveaway all month for those who want to enjoy freshly baked bread with their garden goodies. In this post, I highlight some of my favorite early garden treats: spring greens.
Learn to make spring green meals and Wilted Arugula Pasta