SULLIVAN COLUMN: Fresh produce a perfect match for the grill

Gardener and The Grill

'The Gardener and the Grill: The Bounty of the Garden Meets the Sizzle of the Grill.” Authors Judith Fertig and Karen Adler, known as the BBQ Queens on the Food Network, garden and have applied their grilling acumen to their gardens' yield because “grilling makes foods taste fuller, richer, and meatier even without any meat.”

In addition to basic grilling, they offer six “specialty grilling” techniques: grill roasting, indirect grilling, planking, plank-roasting, smoking and stir-grilling.

There also are plenty of new dishes to tempt. On my list: appetizers of Planked Butternut Squash, Sage and Brie and Chard-Wrapped Goat Cheese on the Grill; Smoked and Smashed Sweet Potato Soup; Brats With Grilled Kale and Horseradish Butter; Brussels Sprouts With Feta Garlic Butter; and Plank-Roasted Pears With Blue Cheese and Balsamic Honey.

In South Carolina, this is actually the best season for cooking out. So whether you're at the beach, on your boat or in your backyard, fire up that grill and enjoy the fall weather and the fall produce. And remember: If you don't have a fall garden, farmers markets are still going strong. “The Gardener and the Grill” is a paperback. Running Press. $20.

“Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes.” While fall produce is on your mind, you might want to take a look at this handy reissue of Mark Bittman's 101 on greens. Driven in large part by a market created by innovative chefs, farmers are growing an array of greens that far surpass those old stand-bys: turnips and collards. Learn their characteristics and good recipes for cooking them. It's a nice handbook. Paperback. John Wiley & Sons. $18.99.

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