As evenings get cooler, we don’t mind switching on our ovens and roasting vegetables at high temperature. You might want to try roasting eggplants while they are still plentiful. Choose the regular glossy dark eggplants for this. The addition of a pinch of turmeric is less for taste than for color – it imbues the eggplant slices with a golden hue. You can omit it if you don’t have ground turmeric handy.

Roasted Eggplant with a garlic-yoghurt sauce
1 medium eggplant
2 Tbs. light olive oil,...
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Green Briar makes a classic all-natural blueberry jam. Our recipe this week also hews to the blueberry theme.

Blueberry Balsamic Sauce

2 cups fresh blueberries, rinsed, stems removed
2 tsp. butter
1 Tbs. balsamic vinegar
1 Tbs. hot water
scant ½ cup sugar
salt
1 strip of lemon rind  (yellow part only) spiked with a clove
To thicken: 2 tsp. cornstarch mixed with 1Tbs. cold water

Find a small baking that will hold the blueberries in more or less one layer. Heat oven to 350 F and warm the dish. Add butt...
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It’s summer, and busy. This quick recipe takes advantage of high-summer corn.

Corn and Tomato Salsa

2 large ears of shucked corn
1 tsp. corn or other vegetable oil
1/8 tsp. cumin seeds, toasted
1 medium to large tomato, seeded and diced
1 large scallion, sliced
1 jalapeno chili, de-seeded and finely chopped
¼ tsp. finely chopped garlic
2 Tbs. chopped cilantro
1 Tbs. honey
2 Tbs. lime
salt
to finish: trickle of good olive oil

Soak shucked corn in salt water for half an hour. Brush with oil, rotate ...
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