FROM THE EDITORS
September gets us every year. We may think we want summer to go on forever, but as the page on the calendar changes over, we’re wooed with this month’s promise of cozy fall fashions, warm days and crisp nights, and the burgeoning red, orange, gold and yellow leaves that mingle with the green on the trees. More than at any other time of year we look at the world through a dichotomous lens, wavering between loving what’s here and now and anticipating the good things to come. September makes us happy to live in a place with four distinct seasons.
Our main coverline, Good Food Now!, speaks exactly to that theme. In-season ingredients have never been more valued in the kitchen, and September’s bounty is rivalled only by that of June—and, to be honest, we think September wins! These days, farm stands, grocery stores and even our own backyard planters are filled with fresh tomatoes, sweet corn, peppers, stone fruits, zucchini, herbs and more. We may say “see you next year” to just-picked berries and peas, but by the end of the month we’ll see pears and apples ripen, grapes become available, squashes expand and root vegetables take centre stage. It all makes for a veritable cornucopia of culinary delights.
We’ve made the most of some of September’s gifts from Mother Earth in this issue’s inventive recipes. From peachy puff-pastry tarts to piri-piri chicken casserole to grilled artichokes, we’ve come up with delicious ways to enjoy the best of this produce. We hope you’ll be as excited as we are about the flavourful feast on these pages. Bon appétit!