Recipes for the Late Summer Bounty

Photograph via Creative Commons by Flickr user torbakhopper

In the Adirondacks, where the growing season is shorter than some European countries’ annual vacations, late summer at the farmers’ market can lead to sensory overload: So. Many. Choices. The temptation (at least for me) is to buy a little of everything, then panic as you try to use it all up before it goes bad. Corn-tomato-fennel-zucchini-chard frittata, anyone?

To help allay this seasonal abundance indecision disorder, we’ve rustled up a few summery recipes found in the pages of Adirondack Life over the years. The trio below, plus dozens of other appetizers, main dishes, desserts and more can be found in Northern Bounty: Spring and Summer Recipes from Adirondack Life, edited by Annette Nielsen.

Another solution is to preserve the summer surplus to be enjoyed in those meager days of winter. Elizabeth Folwell, Adirondack Life creative director and veteran pickler, explains how in “Self Preservation: Pickling Made Easy” and “Adirondack Kimchi.”

For tons of other great ideas, head to the Farm 2 Fork Festival in Saranac Lake from 9 a.m. to 2 p.m. on August 30. This annual celebration of local eating includes tastings, demonstrations, a recipe slam, and other foodie fun at Riverside Park.

Libby Barlow, Big Moose Lake, New York

This recipe by Howard Martin, former owner of the Waldheim, at Big Moose Lake, was adapted by his niece, Libby Barlow. As a teen Barlow worked in his kitchen, learning how to make stocks, corned beef and this recipe for corn fritters.

serves 4.

1 egg
½ cup milk
½ teaspoon salt
1 teaspoon canola or light olive oil
1 teaspoon baking powder
1 cup flour
1 cup kernel corn
Oil or shortening for frying

In a medium bowl, mix together egg and milk. Add salt, oil, baking powder and flour, mixing gently. Stir in corn. Drop by spoonfuls into 2-inch-deep oil or shortening heated to 375º and fry until a deep brown. Remove fritters from oil with slotted spoon, allow to drain on paper towels to remove excess oil and serve hot with warm maple syrup. –2000 Annual Guide to the Great Outdoors


Annette Nielsen, Salem, New York

You can probably include most of the varieties in your garden in this colorful dish. Roasting the vegetables brings out their natural sweetness.

serves 4–6.

2 small, thin eggplants (Asian-style eggplants work well)
2–3 carrots (any color)
1 red onion
1 large bulb of fennel
1 small summer squash
1 small zucchini
2 red or yellow bell peppers, cored and seeded
1–2 tablespoons olive oil
Sea salt, to taste
Chopped parsley, for garnish (optional)

Preheat oven to 400º. Wash all vegetables and slice into similar thickness, about ¼-inch discs. Put in large bowl and toss with olive oil. Place vegetables on a lightly greased baking sheet in a single layer. Season with a sprinkling of salt. Roast until golden brown, approximately 15–20 minutes. Arrange on platter and sprinkle with parsley, if desired. Serve warm or at room temperature. –inspired by “From Farm to Fork,” August 2008


Barbara Seeley, Glens Falls, New York

Here’s a tasty snack from one of the most prolific of all garden vegetables. If you still have excess, zucchini can be grated, drained and frozen for future use.

yield: 2 loaves.

4 eggs
2 cups sugar
1 cup vegetable oil
3½ cups flour
¾ teaspoon baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
1 teaspoon cinnamon
1½ teaspoons vanilla
1 cup chopped walnuts
1 cup raisins

Preheat oven to 350º. In a medium mixing bowl, beat eggs and sugar. Add oil and beat well. In a small mixing bowl, sift together dry ingredients and add to sugar mixture, alternating with zucchini. Add remaining ingredients and mix well. Pour into 2 greased and floured loaf pans. Bake 55 minutes and cool on racks for 10 minutes before removing from pans. –Summer 1976