September arrives and an early market visit. . . . . . . .

"Best I love September's yellow,

Morns of dew-strung gossamer,

Thoughtful days without a stir,

Rooky clamours, brazen leaves,

Stubble dotted o'er with sheaves -

More than Spring's bright uncontrol

Suit the Autumn of my soul."

                                ~ Alex. Smith ~

Thoughts of Autumnal days have filled my head this week.

The garden looks sad and will soon need attention - especially tree and

 shrub pruning. It's still too hot to work outside, highs in the 90's plus

 steamy humidity of 95% make the heat index around 102F.

Bob did mow yesterday and came in drenched and 2 lbs. lighter!

How come that happens to guys - we work hard too but losing weight

is always so difficult.

 The garden at least looks a bit neater for the holiday weekend.

 I've spent time in the cool of the kitchen with the rolling pin and fresh fruits.

Made this galette using fresh peaches from the farmers' market 

and blueberries from the store.

I made the pie crust last weekend for the deep dish spinach quiche (below)

and had enough remaining for this dessert.

Gina shared her dough recipe when we made a similar quiche during

 my recent visit to the farm in Utah. It was so good I couldn't wait to try my

 own. Really good, but I missed dining al fresco with such lovely friends,
 the sun setting over the pond, geese honking their 'goodnights', and mountains
 in the background!

Cooking outdoors over this holiday weekend may not be enjoyable in such heat. 

Salads sound perfect - juicy slicing tomatoes  - cheese with good bread or

 crackers - a chilled bowl of ice cream - a fresh peach dripping down the chin.

Life is what we make it - eating doesn't have to be complicated - especially 

in hot weather.

We just popped across to the neighborhood farmers' market for tomatoes and 
corn. Already steamy hot, quite busy with people and some lovely dogs - all
behaving well on a sunny Saturday morning.

Welcome to September.

Enjoy your Labor Day Holiday wherever you are, whatever you do.

Baking with fresh fruits. . . . . . . . .

Baked this easy galette yesterday as I needed to use up a remaining piecrust 

taking up space in the refrigerator.  Picked up a box of California plumcots------not

 pluots which are quite different------at LIDL, and found they did the job nicely in place

of traditional plums which were not available. 

As we all know by now, making a rustic, free form galette is a lot easier 

and more fun than a traditional pie. I've learned that baking on a sheet of 

parchment paper is best - with fruit it's almost impossible not to have

 juices leak out making it difficult to remove the pie which becomes stuck

to the baking sheet. This way just lift the galette with the parchment and

plonk it on a serving plate! I used my deep vintage pie pan which I love.

Here's a link to Plumcots interesting history. 

BTW, this is not a newfangled genetically engineered fruit which is good news!

Have you tried plumcots? 

Pass the crème frâiche, whipped cream or ice cream!

Do you enjoy baking, and of course eating, fresh fruit pies, tarts, galettes?