"As we inch into a new school year, and look forward to fall colors and football, it's not a bad idea to squeeze in a few last meals cooked on the grill and served al fresco. The nights are finally cooling, if only slightly, and in my backyard at least, fireflies are still calling out to each other at twilight with their fleeting, magical flashes of neon yellow."
"As always in August, my favorite farmers markets and farm stands have come to the rescue with all sorts of colorful, fresh and locally grown produce. That makes it easy to fill up on things that don't just taste great at mealtime, but also are actually good for this aging body. Cooking and eating outdoors always puts people in a better mood. That's especially true when the menu - like my beloved lightning bugs - is hyper-seasonal."
Nights are cooling and fireflies continue to flash at twilight as late-summer transitions begin. Farmers markets and farm stands offer colorful, fresh, locally grown produce that is flavorful, often affordable, and supportive of local farmers. Outdoor cooking and dining lift moods, especially when menus use hyper‑seasonal ingredients available for limited weeks. A grilled chicken and vegetable entree assembled in aluminum foil packets cooks together on the grill in about 25 minutes, minimizes cleanup, and allows time for a homemade dessert. Boneless chicken breasts are paired with sliced summer squash and cherry tomatoes and cooked over charcoal for a concise, budget‑friendly meal.
Read at Boston Herald
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