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Sep 1, 2013 06:22 AM

What's for Dinner #242 -- The end of summer edition [through Sep 7 2013]

I don't know about anyone else, but I always think of September as the new year. It must be a holdover from school days, when things always began anew in September.

Though the light has begun to change here, the farmer's markets still say summer with overflowing bins of vegetables and fruit.

How are your menus changing as the season begins to?

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  1. Last night, rjbh20 made BBQ for us and for a bunch of neighbors, who came to pick up their food and stayed for white peach frozen daiquiris. Ribs, chicken and salmon were on everyone's menus, but rjbh20 also made some incredibly delicious sausage for some other friends, which he put on the smoker to cook. Fortunately, there was some for us to try as well. His best ever!

    1. Great lead in Rox! My husband and I were just talking about fall menu planning now that we will back on a regular schedule. Our son is the least scheduled kid we know (he plays one sport per season and thats is it) but even so life is hectic.

      So the biggest change for our WFD is getting back into regular meal planning and "nights". Weds are almost always mexican nights and Fridays are make your pizza. The crock pot will get more regular use as will the bread machine. The oven will be on more.

      I am also taking advantage of the end of season tomatoes, zukes, eggplant and other farm share goodies and putting up sauce, freezing bags of veggies and fruits for those mid winter doldrum.

      But this weekend is still pure summer. We will be grilling burgers, steaming corn, slicing tomatoes! Lets hope this torrential rain stops soon.

      5 Replies
        1. re: foodieX2

          For some reason, in colder weather we also seem to quickly develop a weekly plan of regulars. It must be the lack of fresh ingredients to stimulate my creativity.

          1. re: fldhkybnva

            yes that! Also longer/darker days keep us inside more so I start reading more cook books and putzing in the kitchen more. In the summer I am all out being outside, day trips, etc. WInter I am a total homebody.

          2. re: foodieX2

            We're back on the school schedule this week too. There is plenty of room for variation but if no one has a better idea, then we have: Monday, stir fry or something prepped over the weekend; Tuesday Mexican; Wednesday soup and salad; Thursday leftovers or salad; Friday pizza.

            1. re: tcamp

              Love our Friday night pizzas!

              I do think having a general schedule makes our lives easier overall. Shopping is easier and it helps eliminate some of that budget-busting dining out.

          3. For starters I blanched 2 bunches of basil for 15 seconds, plunged them in an ice bath and proceeded to make some gorgeous pesto. Still bright green and delicious! But an act of faith as it's counter intuitive (trite saying) to trust the slimy results enough to waste good olive oil and garlic. But after a few paper towels were used in an attempt to dry the basil I went for it. Thanks.
            Then I sat on the porch with my husband and a big glass of wine and watched an awesome thunder storm as our ratatouille wanna be and barbequed show girl chicken breasts baked in the oven. We knew we wouldn't get a cookout in.

            1 Reply
            1. re: Berheenia

              And I'm here to report that after several days in the refrigerator, my pesto is still bright green!!

            2. You are very eloquent roxlet and what great introductory comments for this edition of WFD. I am going to follow your lead and consider this a new year.

              1 Reply
              1. No cooking change quite yet for me. Although I am very much looking forward to the slow braises and stews that come with autumnal cool days and evenings. :-)

                Today will be the last of a piece of beef tenderloin - about 1-1/4 lbs. I'll go with a simple herb-pepper rub: minced fresh rosemary, some dried thyme, salt, and lots of freshly cracked pepper, mixed with a bit of olive oil and schmeared over the beef, and then roasted to medium-rare.

                Sides will be peewee potatoes -- baby red, yellow and purple potatoes - probably simply roasted with olive oil, minced garlic, salt, pepper and some herbs -- and steamed green beans.

                I picked up some local peaches yesterday at a local farm stand, so I'm thinking a Peach Crisp will be in order for dessert.


                1 Reply
                1. re: LindaWhit

                  Good point, LW. And there are few things as nice as slow braises, stews, cool days/evenings and also robust red wines.

                  It is a comforting time of the year.