In My Kitchen, September 2023

Outdoor cooking: the grill is part of our kitchen!

Because the days are growing shorter, we’ve put away the grill until spring.

Using Local Fall Produce

Although we are predicted to have a warm, dry winter, our beautiful autumn weather may soon be over, and the fantastic local tomatoes, peaches, lettuce, eggplant, corn-on-the-cob, green beans, broccoli, and lots more will soon be a winter dream. In September, we tried to enjoy this bounty while we could, and we tried to shop at the local market that sells only locally grown or locally processed products. Time to transition to apples, potatoes, onions, squash, and other winter produce. Plus as always, we’ll be using the packaged products and imports that we get at the supermarket!

…

Even the eggs come from a local farm! Only the tuna is from far away.

Making pizza — the basil is fresh from our herb garden.

Locally grown eggplant, zucchini, onions, peppers. Our own herbs. 
Sorry, but canned tomatoes are more reliable so I use canned.

The best fall treat: cake made with the most wonderful fall fruit.
Some years I make plum cake. This year it was peach cake. Recipe here.

A few new packaged foods

I think these are a TimTam knockoff!

Where We Are NOW: Baltimore, MD

From September 29 to mid-October we are taking a trip to various points on the East Coast.
I’ll be posting updates about what we’re doing.

What might be good in October, kitchen-wise?

We hope this year's Great British Baking Show, which starts in the US Sept. 29, will be better than
last year's show. At least they have promised no travesties on international cooking!

Blog post and photos © 2023 mae sander

Shared with Sunday Salon at Readerbuzz and with  Sherry at In My Kitchen