Plump tomatoes and gooey marshmallows
By Audrey Kletscher Helbling
A strong wind nipped at the flames of the tiki torches ringing the patio. The steady, rhythmic beat of chirping crickets resonated in the night air. And at the grill, where I stood toasting strawberry-flavored marshmallows as a late after-supper snack, ash-gray coals sputtered and glowed red hot.
It was the perfect evening on the last weekend in August. We had dined earlier on grilled Greek pork kabobs; seasoned baby red potatoes, sliced in their skins, drizzled with butter; fresh corn-on-the-cob rolled in butter; and my homemade banana-pumpkin bread.
That's the thing about this time of year. The food speaks to the land, to all things good and homegrown.
No where is that connection to the earth more evident than at the farmers' market or at a local vegetable farm. We shopped both this past weekend, picking from plentiful produce sun-ripened to perfection. The choices were endless. Plump red tomatoes. Hefty, oblong watermelons. Purple eggplant. Thick-skinned onions. Freshly-dug potatoes. And more.
Besides vegetables, homemade baked goods lined vendors' tables. Mounds of buns. Oatmeal raisin cookies. Peach cobbler. Cherry pie.
Then the flowers, freshly-cut from the garden. Bundles of stately gladiolus. Bunches of colorful zinnias.
I love this time of year. This end-of-summer, beginning-of-autumn season captivates the senses.
I love the sunny days that still cling to the warm breezes of summer. But the evenings, oh, the evenings, crisp and cool. These nights are made for tiki torches and crickets and gooey, toasted marshmallows.
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