By Eve Baum Victory
Autumn is a second spring when every leaf is a flower. – Albert Camus
What would the year be like without anticipation of cooler weather and the colors of Fall? And what would our palates be like without the anticipation of Fall’s comforting flavors? It may not be cool enough to start thinking about soups and stews, but surely, we can incorporate our summer recipes with the ingredients and colors in season right now.
Reds – Apples of all kinds are abundant now. Add shreds of Fujis to your slaws, small dices of Macintosh to your chicken salad, or even Galas to your summer veggie sautés for some sweet crunch.
Purples – Even though blueberries, red grapes and eggplant are available all year, they TASTE best now. Blackberries are luscious in everything, including many pan sauces. Red grapes, are really rich and sweet so pair them with goat cheese, black pepper and almonds. As for eggplant, it takes skill to cook but it is so worth the reward. Take a minute to watch a YouTube video of your favorite chef preparing eggplant rollatini on the grill.
(Leafy) Dark Greens – Here is our true Southern fare. Greens are at their best right now, so be sure to sauté them or even grill the heartier leaves and toss some ribbons into your summer pasta dishes.
Oranges and Yellows – Adding corn or pumpkin couldn’t be easier. Char some sweet and tender corn and add it to your favorite taco filling. Roast up that brilliant orange gourd and puree it for quick pumpkin ice cream or pumpkin yogurt pops for the kids by the pool.
Don’t wait till October. Make your summer fare display the hues of Autumn now. Your appetite will thank you!
A native New Yorker, Eve Victory has called Hot Springs home since 2003. Working for years as an event and tradeshow planner and personal chef, Eve is currently the Hospitality and Tourism Instructor at National Park College. For information on how to turn your education into a career in the second largest industry in Hot Springs, contact Eve at evictory@np.edu.
