I’ll take spring and autumn any day–heavy on autumn. Summer, bless its heart, is just too dad-gum hot.
Summer does have one thing going for it, however: food (though my oven, completely neglected June through September, might argue this point). To me, there’s nothing much better than a dinner made up of a variety of fresh veggies, cheeses, multigrain tortilla chips, humus, and a side of avocado.
Some of the vegetables come from my own garden, some from the gardens of friends. After all, the very giving nature of fresh vegetables instigates the bartering system–one vine of tomatoes, say, for two small summer squash.
Until you run out of ideas: zucchini salad, zucchini bread, zucchini muffins, zucchini relish, zucchini cheese pie, beer battered zucchini . . . and still, zucchini remains.
Well, I’ve got another one for you: Veggie Burgers with Zucchini. Seeing how I only had zucchini, that’s what I used; I also used Red Leicester cheese (which, considering the recipe calls for cheddar, is not that big of a deal) and a dash of pepper (because everything’s better with a dash of pepper. Pretty sure.). Oh, and I served them with new potatoes, as seen above–just in case you were wondering (as usual, I ate the patties before a photo could be snapped).
With that, I’m off to enjoy fresh produce while I can . . . for full-fledged comfort food is set to arrive in T minus 44 days!