A Time to Harvest & Reflect
Labor Day marks the end of our summer season. The big leaves of the giant walnut trees have begun to change color and fall to the ground. A change of season is in the air.
The first weekend of September is the last 4-day weekend of our year, so it represents a sort of last hurrah for summer. After Labor Day, the days grow shorter, and the number of people coming to the island declines significantly. We will go from a frenetic, full restaurant to a much more mellow vibe.
Chef’s Notes
The period from January through the end of August felt like a continuous progression: from dark to light, through shades of ever-deepening green, and from meager selection to abundance. In September, we feel a discernible shift; the turning of the leaves is undeniable. It is a season of endings, and at the same time the greatest level of farm abundance exists.
We still have the majority of the summer crops available, like tomatoes, eggplant, and sweet peppers, while we’re simultaneously being flooded with fall crops like winter squash, daikon radish, parsnips, cauliflower, quince, apples and more. While the planting is done for the year, farm production is going full tilt and will continue to do so as fall crops like corn and squash are harvested from the middle of the month on into October.
