It’s the time of year – late summer, early fall – when we are surrounded by nature’s bounty here in southern Ontario.
So much colourful, fresh deliciousness!
As I’ve written before, I eagerly look forward to the arrival of baskets of Ontario peaches in August. They look and smell delicious! Every year, I make 4 – 5 peach crisps while the peaches are available. It is also an opportunity to incorporate other fresh and frozen berries. We love it!
This is what I do: Let the peaches sit on the counter for a couple of days until they are ripe, but not too ripe. It’s a delicate balance. Peel and slice them, which is by far the most time-consuming part. I love the smell though, and as the slices pile up, they look like sunshine in a bowl. I use the whole basket. I add a basket of fresh blueberries and lots of frozen berries, probably 3 – 4 cups. I sprinkle 1.5 tablespoons of flour over it all and then stir it carefully just until the flour is blended with the fruit juices.
Meanwhile, I melt a half-cup stick of butter in the microwave. Add 1 cup of flour, 3/4 cup of brown sugar and a generous pinch of cinnamon, which I take to mean as much as will fit on my finger tip. The main way I have revised the original recipe is that I add at least double the amount of rolled oats that the recipe called for because I love the contrast between the soft fruit and the crunchy topping. I use approximately two cups, and they are always steel-cut or large flake oats, which hold their shape and texture better. I stir everything together until it is blended.
Put the fruit mix into an ovenproof casserole and evenly sprinkle the rolled oats mixture over it. I have learned from experience to use a generous-sized casserole dish because as the crisp cools, the juices will rise and spill onto the counter if the container is not big enough. The one I use now is ideal: good size and looks pretty, presentation-wise. Bake at 375 for 35 minutes. Your kitchen will smell fantastic!
Although we have helped my mother shell and freeze Romano beans in the past, I have never done it for my household. I notice that I am cooking more and more with beans, so this year I am going to do it for us. Very easy, just time-consuming. All hands on deck!
I cook with many of these vegetables all year round, but everything always tastes better at this time of year. Specifically, I will use frozen green beans, especially in the winter, but now, even though it’s more time-consuming to trim and chop them, I always use fresh ones because they taste so much crisper and fresher!
I like to make a peperonata, or veggie stew, with the fresh vegetables of the summer. It’s traditionally a dish with a lot of peppers and onions but today I added carrots, zucchini, olives and mushrooms.
Ingredients
- 1 tbsp of olive oil
- 3 cloves garlic, minced
- 1 medium onion – use whichever type you prefer
- 4 carrots, diced
- 3 zucchini, diced
- 2 large peppers, diced
- a large handful of mushrooms, diced – use whichever type you prefer
- 3/4 cup olives
- 2 tomatoes, diced
- a few sprigs of fresh thyme, oregano and basil
- 1 tsp salt
- pepper to taste
Heat the oil and then add the onions. Once the onions have softened, about 2-3 minutes, add the garlic. Stir, and make sure the garlic does not brown for 2 or 3 minutes. Add the veggies – you can choose whichever veggies you prefer, there are no rules here – into the pot along with the herbs, salt and pepper.
Simmer for approximately 30-40 minutes, until the carrots are almost soft.
This is a delicious and healthy dish. I love serving the veggie stew on top of pasta or with some chicken and sausage. Making a big pot is ideal because I can put two or three portions in the freezer for busy week night dinners.
What are your favourite quick dinners for a busy week night?
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