As kids, we greeted the end of August with mixed feelings. The start of the school year was looming. After a long, lazy summer, we were almost looking forward to going back to school. Almost. Sure, we’d get to see all the kids we’d missed since June but a return to suburbia and the classroom meant the end of carefree fun and freedom.
Rather than grumble, we mostly went into denial. A whole day or more could go by without a single thought of our imminent return to suburbia. Then we’d trip over one of our summer reading books and realize it was almost over. Or we’d need to put on a sweater first thing in the morning. Shrugging into a pullover, our thoughts might turn ever so briefly to the bitter and sweet of back-to-school shopping. Let’s face it; back-to-school or not, what girl doesn’t love a new pair of shoes?
With September in our sights, we don’t need to grumble or go into denial. Here are more than a few things to love about late August:
In spite of needing a sweater at either end of the day, shorts and a t-shirt, flip-flops and those cute, little sundresses still dominate our wardrobes.
The dog has stopped panting. Grab a Frisbee and let Fido run and jump to his heart’s content.
Local corn and tomatoes are not just plentiful; they are at their best. Slice and dice them into salsas and salads, stir the tomatoes into soup and the corn into chowder. Just remember; in New England, we never put tomatoes in the chowder.
You can bake again. In an effort to keep the house from overheating, you’ve probably kept the oven off limits for weeks. How does a warm blueberry muffin or peach crisp sound?
In spite of an earlier sunset, you can still enjoy dinner alfresco. No need to hurry, there is a reason we New Englanders leave our Christmas lights up all year long. Throw on a sweater and bask in the glow of twinkle lights while you nibble a fruity dessert or s’more.
Speaking of which, those earlier sunsets and cooler evenings are perfect for bonfires and s’mores.
No more tossing and turning in the heat or trying to sleep with noisy fans or deafening air conditioners. Throw open the windows to the cool night air and sleep in luxurious peace.
Even if we are still donning our light and breezy summer wardrobes, old habits die hard. So what if you’re not going back to school this September? That little detail shouldn’t stop you from hitting the shops. The summer stuff is on sale and new fall fashions are starting to arrive.
Although sunrise is a little later, you still needn’t worry about finding a flashlight for your morning walk. Sure, the air has a bit of a chill but pick up the pace. Heck, you might score a personal best.
As much as we love them, the summer people start to leave. The long lines at the supermarket shorten and the seemingly endless wait time for a table at our favorite café disappears.
Enjoy the end of summer! Bon appétit!
1/2 cup or to taste brown sugar
1-inch piece fresh ginger, peeled and minced
Grated zest and juice of 1 lime
1 tablespoon cornstarch
1/2 teaspoon cinnamon
3-4 pounds peaches
1 pint blueberries
Crumble Topping (recipe follows)
Preheat the oven to 400 degrees. Lightly butter a 2 quart baking dish.
Put the sugar, ginger, zest, cornstarch and spices in a large bowl and whisk to combine.
Peel the peaches and cut them into thick wedges. (To peel peaches with ease – first dunk them in boiling water for 20-30 seconds and then immerse them in ice water. The skins will slip off easily.)
Add the peaches, blueberries and lime juice to the sugar mixture and toss to combine. Pour the fruit into the prepared baking dish and sprinkle evenly with Crumble Topping.
Put the crisp on a baking sheet to catch any drips and bake for about 30 minutes or until the fruit is bubbling and the top is golden brown. Cool for 15 minutes before serving. Serve with vanilla or ginger ice cream.
You can also bake the crisp early in the day and warm it up in a 275 degree oven for about 15 minutes.
1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
3/4 cup quick-cooking oatmeal
Combine the flour, sugar, salt and spices in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse corn meal. Add the oatmeal and pulse until the topping comes together in little lumps.
Print-friendly version of this post.
One Year Ago – Spicy Refrigerator Pickles
Two Years Ago – Double Trouble Chocolate-Oragne Cupcakes
Three Years Ago – Roasted Beets with Goat Cheese Salad
Four Years Ago – Blueberry Soup with Mascarpone Cream
Five Years Ago – Grilled Corn, Black Bean & Avocado Salsa
Six Years Ago – Crostini with Goat Cheese
Seven Years Ago – Corn & Chicken Chowder
Eight Years Ago – Joe Nye’s Perfect Lobster
Or Click Here! for a complete list of and links to all the recipes on this blog!
What do you love about late summer? Feel free to share.
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016