Although the title is September, this post reviews what’s been happening in my kitchen for the past few months. In My Kitchen is a gathering of bloggers worldwide who share the latest news. Sherry of Sherry’s Pickings hosts it.

Summer is a season of minimalism in the kitchen, as much of my time is spent in the garden. You can read about that in this post, “In My Garden – August 2024.”

Nasturtiums from In My Garden – August 2024

In My Kitchen, I have produce from the garden.

Zucchini of mixed varieties

A recent cookbook acquisition has inspired me to make pizza. The pizzas are arranged seasonally, and she suggests accompanying salads.

Pizza Night by Alexandra Stafford

Zucchini and zucchini flower pizza using green squash

Zucchini and zucchini flower pizza – using yellow squash

We cooked them on our gas grill, and they were delicious.

A tomato salad with creamed feta accompanied the pizza.

Tomato salad with creamed feta (that’s a dog toy in the lower corner, not a dead squirrel)

Another pizza was this one with purple cauliflower from the garden.

Cauliflower pizza

We do a lot of outdoor grilling in the summer. Meals have included skirt steak.

Skirt steak

And turkey burgers with smashed tater tots and salad.

Turkey burgers, smashed tots, grilled zucchini

I have been experimenting with fermentation; these are fermented pickles.

Fermented pickles

They were pretty tasty with the turkey burgers.

One night, dinner was a large shredded cabbage salad with chickpeas from another new cookbook by the author of the Weekday Vegetarian, Jenny Rosenstrach. This one is the Weekday Vegetarians Get Simple. It contained crisp chickpeas and fried onions with a curry yogurt-based dressing. I admit we cheated and had a bit of grilled salmon as well.

the Weekday Vegetarians Get Simple

Cabbage Salad

The tomatoes are so wonderful right now, and we enjoy their abundance. I have been making a variety of tomato salads, sometimes combining them with fruit such as peaches, nectarines, or watermelon.

Tomato and peach salad with burrata

When I don’t feel like cooking, my husband steps up to the plate with his specialty: bruschetta. It’s always melted cheddar with sliced tomato and avocado, and we never tire of it.

Tomato and avocado bruschetta

The farmer’s market has an abundance of produce, including these russet potatoes. I was inspired to do something a little different. I first boiled them in a Chinese ‘master stock’ before completing the cooking and crisping them in the air fryer. They were flavorful and delicious. The idea of boiling them in an intensely flavored stock was new to me.

“The salty-sweet and intensely umami stock is perfect for repeatedly being used as a poaching liquid to infuse flavor into various proteins and vegetables. The flavor of the stock will change slightly with each round.”

I strained and refrigerated it and will use it again. Please be sure to look for the recipe in the future.

Air fryer potatoes

My constant kitchen companions are always on the lookout for a handout.

Shanna and Quinn

And in my kitchen (from the garden) I have dahlias.

They are beautiful this time of year. If you visit Fort Bragg, you must make a trip to the Mendocino Coast Botanical Gardens. They have a breathtaking Dahlia Dell, a favored site for last summer and early fall weddings.

Mendocino Coast Botanical Gardens

For my ending, I wanted to throw in this funny: Many gardeners are overrun with zucchini this time of year. Maybe that’s true for you as well.