As I walked out the garden gate, I spotted my first ripe fig, and its sweet, complex flavors made me wonder about making jam as I headed for the bus. My destination was the Food Co-op, where I ogled produce from our local farms. The scent of dill and basil filled the air, but it was the red peppers and eggplants I was after. I’m in the process of creating an Equinox charcuterie board for an upcoming gathering, and want to capture the essence of the season. I pondered the sheep feta in the cheese case and wondered at the dried salamis, while noting that crisp apples are making their appearance.

Culinary Creativity and Inspiration

I’d asked for charcuterie ideas from my Cooking with the Co-op Facebook group and their comments were inspiring! Lamb, apple, and rice-stuffed dolmas; mushroom pâté with nuts; tomato jam with flatbreads; bruschetta with sun gold tomatoes and marinated lemon cucumbers; grape leaves stuffed with seasonal fillings; roasted corn salad with fresh herbs; roasted butternut squash with feta; fall greens with balsamic vinegar and roasted Brussels sprouts; apple and pear slices with a sage-infused squash dip; squash pâté or hummus with sage; and roasted tomatoes with torn basil leaves, mozzarella balls, olive oil, flaky salt, and pepper.

Open-Minded
Menu Planning

When planning a menu, I embrace the possibilities without settling too quickly. This practice allows my culinary imagination to flourish. Understanding the needs of my diners is crucial, but I also strive to introduce elements of surprise and delight, challenging their food assumptions.

Commitment to Quality and Craft

While we often discuss the importance of eating seasonally and locally, we rarely explore the effort required to honor these ingredients. Cooking can’t always be quick, easy, and raw. It demands our time, attention, and a commitment to improving our skills. As the Food Co-op’s culinary educator, I am dedicated to this craft. I insist on excellent technique and incorporate world flavors into my recipes because studying the How of There helps us cook the What of Here.

Exploration
and Learning

After the Co-op, I walked up the hill to the Library. I was reminded of their impressive cooking and baking section, where you can explore works by some of the best food writers. Cookbooks are an opportunity to experiment with ways to use our late summer bounty. My favorite cuisines for this season are Greek, Mediterranean, Turkish, Persian, and the Caucasus, as they excel in using the fresh herbs, squashes, eggplants, peppers, tomatoes, cucumbers, corn, and peppers.

The Importance
of Quality Tools

Walking down Lawrence Street, I discovered Uptown Cutlery, owned by Sam Rezendes, at the corner next to Finistère. I had never entered the shop and was immediately captivated. Ah, I thought, this man is a connoisseur, offering beautifully crafted kitchen knives and more. I resolved to entrust my knives to this establishment, where they are honed by hand on whetstones within 24 hours. A good chef’s knife is your most important tool; mastering its use and maintaining its sharpness will give you the confidence to cook anything.

Celebrating
Local Abundance

Although I haven’t finalized my menu, with apples and Asian pears in the dehydrator, zucchini lacto-fermenting into pickles, sweet onions roasting into jams, fresh sourdough breads, and red pepper spreads cooking, it’s all coming together from the bounty of Here and Now, celebrating our local, seasonal harvest through creativity, learning, and commitment to quality cooking.

Extra Recipes on this Topic: Tarragon Adjiki, Caponata Relish Version II, Walnut Hazelnut Romesco Sauce, Garlic Infused Mayonnaise, Mushroom Caviar, Air Fryer Quick Red Pepper Paste.

Sidonie Maroon is the culinary educator for the Port Townsend Food Co-op. For more of her recipes and Community Cook recipe collections please visit their website www.foodcoop.coop.