If Labor Day looms, can fall be far behind?

Are you ready to wrap up your summer, put away the swim wear and camping gear?

Or are you, as I am, fighting against the very thought that this lovely summer is coming to an end?

Labor Day always sneaks up on me, finding me open-mouthed at the idea that yellow school buses appear on the roads, nights and mornings are suddenly goose- bump chilly, and drifts of red and yellow leaves blow off the trees with every passing breeze. How can summer be ending when we’ve not yet had our fill of warm, sun-filled days?

As one of my favorite old ballads, “September Song,” goes, “The days grow short when you reach September, and I haven’t got time for the waiting game.”

Yes, it’s true we may yet have an “Indian Summer,” stretching our summery enjoyment another week or two, but the inevitable is just around the corner. For many islanders, the memories of last winter are still all too vivid, and the looming possibility of another such bleak stretch is daunting, to say the least.

But, that’s why these final days of summer are all the more to be savored, packed with potlucks, picnics, outings of any kind, days on the water, walks on the beach and maybe just some time lying in a hammock or dozing in a lawn chair. Come on, when was the last time you dozed in a lawn chair?

Ah, but you haven’t finished the back-to-school shopping yet, and everything in the garden is suddenly ripe and ready to be picked and processed, along with apples, plums, pears and even figs. Ripe blackberries beckon from every side, zucchini lurks in every corner, sweet corn will never taste as good as right this minute and tomatoes are bursting with an entire summer of stored-up flavor.

So many fresh fruits and vegetables, so little time left to savor it all until we’re once again faced with expensive, flavorless pretenders.

As Shakespeare noted in one of his many sonnets, “Summer’s lease hath all too short a date.”

Does anyone out there know where we might apply for an extension of that lease?

RECIPES

So there you are, with a surplus of fruit and vegetables; what a wonderful predicament in which to find yourself. May I help with a few suggestions?

We’re all familiar with that old baked tomato/zucchini casserole that has been on tables ever since

I can remember, but if you’d like an updated, unusual take on that dish, try this version.

This will serve 8 if you use large (beefsteak style) tomatoes, 4 if you use smaller or Roma tomatoes, but if you’re having guests or want to take this to one of those potlucks, it’s easily doubled.

TOMATO ZUCCHINI MOZZARELLA ROUNDS

Olive oil, for brushing and drizzling

8 tomatoes, ripe but firm (either Roma or med.-size globe)

2 zucchini (trim ends)

Chopped parsley (Italian or flat-leaf)

2 cloves garlic, finely chopped (or to taste)

7-8 oz. mozzarella cheese, sliced

1 t. fresh chopped oregano, or

½ t. dried

Salt and freshly ground black pepper, to taste

Thinly slice tomatoes vertically without slicing all the way through; leave attached at base. Cut zucchini in half lengthwise, then slice into thin strips. Slip the zucchini strips in between the tomato slices. Put tomatoes into a baking dish lightly brushed with oil, sprinkle with garlic and parsley, season with salt and pepper, and drizzle with a bit of olive oil. Bake in a preheated 350-degree oven for 20 to 30 min., depending on size of tomatoes.

Remove the tomatoes from the oven but don’t turn oven off. Carefully slip slices of mozzarella between the slices of tomato/zucchini and sprinkle with oregano. Return to the oven for 10 min., or until the mozzarella starts to form strings or melt out a bit. Transfer to a warm serving plate and serve immediately.

Can you make use of one more zucchini recipe?

This one is a bit unusual but gives the somewhat bland zucchini some real pep. This side dish goes well with pork or chicken.

SWEET & SOUR ZUCCHINI

3 T. golden raisins

2 anchovies (remove heads if they’re still on), filleted

3 T. pine nuts

2 T. olive oil

6 zucchini, sliced

2 cloves garlic, chopped

½ cup white wine vinegar (a bit less if preferred)

½ T. sugar

Salt, to taste

Soak the anchovies in cold water for 10 min.; drain, then chop. Put golden raisins in a bowl and add hot water to cover; let soak. Spread pine nuts on a cookie sheet and toast lightly in a preheated 350-degree oven for 5 min., or until just turning color.

Heat the oil in a skillet. Add zucchini and cook over high heat for 2-3 min.; add garlic and continue to cook, stirring, 2-3 min. more.

Drain the raisins, squeezing out excess moisture. Lower the heat under the skillet, add raisins, pine nuts, vinegar and sugar and stir to combine. Salt to taste. Mix well and cook for a few min. more, then add anchovies. Cook about 5 min. more, then serve warm.

Here’s a very old but very useful recipe for a vegetable chowder that you could, literally, throw into just about any vegetable you have on hand. This chowder is delicious on a chilly fall evening and you can be as creative with your vegetables as time allows. This should serve 8; it can easily be doubled or cut in half.

VEGETABLE CHOWDER

1 T. butter

2 cups chopped onion

6 cloves garlic, minced

2 t. salt (or to taste)

1 t. minced fresh thyme leaves (or ½ t. dried)

4 t. fresh basil, coarsely chopped (or 2 t. dried)

1 potato, diced

2 stalks celery, diced

2 carrots, diced

2 cups chopped broccoli (or cut into small flowerets)

1 cup sliced zucchini (about 1/4-inch slices)

2 cups chopped cauliflower

½ lb. mushrooms, chopped or sliced

2 cups fresh corn cut from the cob (or frozen, defrosted)

Freshly ground black pepper, to taste (be generous)

2 cups water (or use homemade vegetable broth, or chicken broth)

1 qt. milk, heated (you can use lowfat milk, or if you want the chowder really rich, use half and half, or a mixture of both)

Melt the butter in a kettle or Dutch oven. Add the onion, half the garlic, salt, thyme and basil. Saute over med. heat 5 min. Add potato, celery, carrots, broccoli, zucchini and cauliflower. Saute another 5 to 8 min. Add mushrooms and corn and plenty of black pepper. Saute another 6-8 min. or so.

Add water or broth, cover and simmer about 15 min., or until everything is just tender. Make sure the potatoes are done.

Stir in hot milk and remaining garlic. Remove from heat until you’re almost ready to serve the chowder, then re-heat over low heat. Serve topped with freshly minced chives, basil, or marjoram, and if desired, a sprinkling of freshly grated Parmesan cheese.

NOTE: If you have fresh green beans, peas or spinach from your garden or the farmer’s market, add them after you add the water or broth. If you have homemade croutons available, throw a few of them on the soup when it’s served, as well.