I must apologize right from the get-go: As I write this, my stomach is growling so loud it woke our dog up from his afternoon nap. Writing about food just does that to me! And, it's Fall in New England. Imagine a bright, sunny, blue-tarp day that's not too hot. As the day slips by, a cool crisp evening begins to take over the day's warmth. The bounty of Cape Cod foods this time of year is inspiring. Our garden is producing great veggies, herbs and edible flowers now, which makes cooking so much fun.

My inclination leans toward deep, rich, flavorful foods. All sorts of local proteins are accompanied by fresh vegetables that share a similar cooking method. Our grill and smoker never get a break all year long but now it’s also time to start slow-roasting ingredients again.

Right now, in our family, it's a toss-up as to which protein is more utilized during this season, chicken or pork. Start with a well-brined cider pork tenderloin that is smoked and grilled with sweet peaches, add-in a dollop of Manuka honey and a generous splash of bourbon into their centers. Now that's a party in your mouth, as an associate used to say. Top it off with a double pale ale, and it’s a home run for all who indulge.

Another favorite is slow-roasted chicken thighs, skewered cubes of lamb or just about any cubed meat that have marinaded overnight in my version of "speedie" sauce. Those of you who have never had the pleasure of tasting this vinegary herbal marinade that harkens from the New York Southern Tier/Finger Lakes region, ya gotta check it out. Make your own or buy State Fair, Salamida or Lupo’s brands. Which one is best? This question has started fights at family gatherings; there's some big loyalty out there!

One thing is clear though, a charcoal grill is a must. As an add-in, some fresh foraged hen of the wood’s mushrooms layer on that subtle but notable depth. What sets this dish apart for me however is pairing these flavors with some roasted figs — and drink a chilled French or California oaky chardonnay. Or on the red side, maybe a nice Willamette Valley Pinot Noir. (My wife from Ithaca, N.Y., strongly disagrees with these add-ons and says I just made her favorite food bougie. She says drink a cold beer and eat with fresh corn on the cob, garden tomatoes and salt potatoes.)

I'd be remiss if I didn't mention caponata. This tomato and eggplant-based savory preserve is so versatile as an appetizer or side dish. We love it best as an entrée with freshly made tagliatelle pasta or coupled with almost any protein. When we make our batches, most of the ingredients are straight out of the garden before slowly roasting together. I accent ours with some barrel-aged balsamic to elevate this substance with goodness. It also freezes and cans really well.

Okay, I'm now slipping into a lack-of-food coma! My query this week is, what is the first food that you thought of when I mentioned "Fall?" Was its beef, chicken, pork, fish or vegetables?

Be well and safe.

Live well…

Another fall season

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