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Crab Cakes ∙ Sliced Garden Tomato
Corn on the Cob
Steamed Native Broccoli
It’s been a warm September in Connecticut. Today was in the 80’s, the sun as hot as August. But in the back yard it’s quiet, and I realize I’m not hearing the drone of speed boats on the river, a persistent soundtrack of summer. One of our big maples is already dropping its leaves while the rest of the trees are still green; the tomato vines are dying back even though they’re still bearing fruit. Fall is coming, but taking its time.
On this late September Saturday we enjoyed a feast of heirloom tomatoes from our garden, plus corn, broccoli and apples from the farm stand. We took advantage of the weather to fire up the grill for steaks. It’s getting dark so much earlier now, it seems grilling season is coming to an end – we put the steaks on an hour earlier than we would have a month ago, and even still it was full dark by the time we got them to the table.
The Game Plan
- Start the day before by seasoning the steaks with spice rub.
- Early in the day, prep the components of the dessert, and the appetizer.
- A couple of hours before dinner, prepare and enjoy the first course.
- Start the final countdown to dinner about 40 minutes ahead.
- Put the finishing touches on dessert while your partner cleans up the dinner dishes.
- For a detailed plan with step-by-step instructions and timing, download the Game Plan document linked below.
Saturday September 21 2019 Game Plan
