September In Season
We all know it is important for our nutrition to eat produce in season but we don’t always know what is in season. The obvious is anything that is ripe in your own garden. But the prime items for September are: Cantaloupe, Grapes, Peaches, Pears, Beets, Corn, and Winter Squash.
I made the following recipe with tomatoes and oregano from my garden and beets from a neighbor it was amazing
Beet and Tomato Salad
2 medium beets (1 pound) olive oil 3 medium beefsteak tomatoes (1/4 inch slices)3 teaspoons olive oil 1 small shallot (minced) 2 tsp red wine vinegar 1/4 tsp salt 1/4 tsp pepper 1 Tbsp fresh oregano (chopped)
Preheat oven to 425F place 2 medium beets (scrubbed) on a large piece of foil on a baking sheet. Top with 2 tsp olive oil and season with salt and pepper. Fold foil around beets and crimp ends to for a packet. Roast beets on sheet for 45 min- 1 hr or until until tender when pierced with a knife. Remove beets from foil and let cool then peal and slice into 1/4 inch thick slices.
In a small bowl whisk together oil, shalt, red wine vinegar, salt, and pepper.
On a large platter arrange beets and tomatoes alternating and drizzle with dressing, sprinkle with fresh oregano.
