The 'Last Supper'

Yes, we know, the calendar will say that today is the first official day of fall. Living in New England, we have already noticed the waning evening light, felt the chill of the air once the sun sets, and have even heard the geese over head. The long, lazy days of summer are but a mere memory, and we all know it. 

The nice thing about the month of September, though, is that the days can still feel more summer-like than “fallish.” Rather than give in to the calendar just yet, we choose to close our eyes, block our ears and enjoy the best of the last of the season. Call it a “Tribute to the Last Days of Summer” — or call it whatever you choose, but don’t wait too long. Get out and enjoy dinner on your deck or patio. You might need a sweatshirt or sweater, but be sure to get outside and take advantage of these “last” days. Again, we all know they are numbered — and we all know what lies in store for us in the upcoming months.

Here’s a simple, quick dinner — a special “last hurrah” to our favorite season — to be enjoyed with family and friends. Eat slowly, and savor every bite.

Flank steak. Great for grilling, flank steak is a long and flat, yet flavorful cut of meat. The flank steak comes from the cow’s abdominal muscles, and when seasoned with pepper, paprika, salt and garlic, just beckons for being cooked on the grill on low heat. Slice the meat on the diagonal to ensure the meat is easy to cut and consume.

Tomatoes. Simply rinsed, sliced and lightly salted are a favorite. 

Easy grilled vegetables: The epitome of the season. Summer squash, eggplant, zucchini, peppers and onions. Any or all of these combinations will surely enhance any meal. Brush lightly with olive oil, season with salt, pepper and granulated garlic, and grill until tender over low heat, turning once. 

Or: Baked zucchini, peppers and onions. If you grew a vegetable garden this year and included these veggies amongst your plantings, you may find they are coming out of your ears right about now.  Here’s a great way to put your bumper crops to work.

Peel and slice zucchini and onions into thin rounds. Slice green peppers, and layer all vegetables into a glass baking dish. Add fresh basil, cut into chiffonades, and dot with butter. Cover with foil, and bake for 30 minutes, or until vegetables are soft. Uncover and grate fresh Asiago cheese over the top. Bake an additional minute, or until the cheese melts. Serve with the block of Asiago on the side, and the grater handy.

Iceberg wedge. The corn crop has waned in our area, but if you still crave another vegetable to add to our special meal, consider, a wedge of iceberg lettuce, topped with fresh gorgonzola crumbles, bacon, cucumbers and a spattering of ranch dressing. A wonderful complement to the flank steak and zucchini bake.

There will be plenty of time to incorporate New England’s fall vegetables into your dinners (and our column), but relish what is available now. Before you know it, it will be gone — just like the waning daylight and the heat of the sun.