Anna Rubingh - Cooking from a September Garden

Cooking from a Late Summer Garden

Photos + recipes + words: Anna Rubingh

Late summer brings both an abundance and a leftover of summer veg. Both perfect for cooking.

Enjoy the late summer sun with a quiche filled with all sorts of veg and green herbs from the garden. Turn your beetroots into soup, which is great for freezing too. Or make a fantastic beetroot relish that is great for sandwiches, like on a toasted open sandwich with roasted tomatoes, smoked mackerel with a yogurt sauce, fantastic!

Make potato salad with green beans, tomatoes, tuna and hard-boiled eggs to keep the feeling of summer going just a bit longer. Or quickly stew your garden veg with lentils, great for leftover veg, like your last courgettes, and more autumny veg, mix as you like.

For big crops of tomatoes and other veg, do make tomato-veg sauce! It is a great sauce with tomatoes as a base to which you can add other veg like courgettes, peppers etc. It is a fantastic sauce to freeze too. This sauce is great with pasta, beans, lasagna, stews, or even as a soup mixed with a bit of stock.

And for green tomatoes, that will not ripen anymore, there is green tomato chutney, a sweet-spicy and tangy chutney that is delicious with all kinds of cheese and sandwiches.