September and October on the edge are a couple of months of perfect weather and fresh produce strawberries, raspberries plums and peaches are in profusion but quietly being nudged out by honey crisp, braeburn and granny smiths. Tomato plants haven’t given up and are still in frenzied production. Winter squash is squatting next to purple majesty and German butter potatoes.
Each day I switch between summer grilling and oven cooking. I wonder when we eat outside if it will be the last of the season. It takes longer for the house to warm up- we just put on another layer.
Last night it was summer and we made ribs. Not the slow cook kind but a somewhat quicker version. I patted the ribs with a dry rub and wrapped them in foil letting them “marinate” for a couple of hours in the fridge.
When ready the NSSP fired up the grill and cooked them covered for a little over an hour. He then took them out of the foil and slathered them with bbq sauce and finished them on a slow flame to crisp and caramelize. It wasn’t fall off the bone perfection but darn good Friday night vittles. I whipped up some classic cole slaw channeling my mother-in-law’s recipe and of course our daily intake of tomatoes.