Indian summer is always bitter-sweet. The days warm after a cold snap but only for a short spell: winter approaches, and the growing season nears its end. Perhaps, this special window of warm, sunny fall weather is called Indian summer because traditional crops of corn and squash are harvested now.
Here’s a great recipe that uses many vegetables and herbs now fully ripe in your kitchen garden in a delicious medley. It hails from Mollie Katzen’s Still Life with Menu Cookbook with my own variations.
Indian summer casserole
2 cups fresh corn, cut from cob (3-4 ears)
3 large bell peppers in a variety of colors, chopped
1 small chili pepper or less to taste, seeds removed, minced
2 medium green tomatoes, diced
3 cloves of garlic, minced
1 cup of scallions chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1/2 cup chopped olives, black or green, or 1/4 cup capers
1/2 cup grated mild white cheese, packed
4 large eggs
1/2 cup greek yogurt or buttermilk
paprika for top
1. Preheat over to 375 degrees.
2. In an oven-proof pan, saute corn, peppers, tomatoes, garlic and scallions in olive oil/butter over medium-high heat. Saute until beginning to soften, 8-10 minutes. Remove from heat.
3. Stir in fresh herbs, olives, salt and pepper to taste. Stir in cheese until it melts. Spread the mixture evenly around the pan.
4. Beat eggs together. Add yogurt/buttermilk. Carefully pour egg mixture over the vegetables and dust with paprika.
5. Bake uncovered 30-35 minutes until set and lightly browned.
What’s your Indian summer pastime?