Recipes for Late Summer’s Bounty

Inside the Ingredients

By Nora Rae Pearl | Sept. 5, 2026

Just because the autumnal equinox is headed our way doesn't mean that summer has ended; actually means a new beginning has arrived. The full harvest that late summer’s bounty has to offer has just hit the booths; peaches, raspberries, potatoes, cauliflower, beets, snow peas—you name it.

One of our favorite savory dishes to enjoy during this season is ratatouille, a dish that celebrates the coming together of flavors of eggplant, zucchini, bell pepper, onion, tomato, and spice. For a summer dessert, buy enough peaches so you can eat some while you bake some. This peach cobbler is a recipe you will want to bookmark to make year after year.

Shop the booths at a Glen Arbor Farmers Market and stop by Second Spring Farm to get everything you need for the ratatouille. For dessert, take a drive to Rennie Orchards for some of the best Red Haven peaches on the 45th parallel.

Peach Cobbler

Light cake with crunchy sugar on top blankets over perfectly cooked summer peaches.

Ingredients
10 large peaches, cut into 1-inch chunks (8 cups of chopped fruit)
3 tablespoons lemon juice
1 scant teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature
1 3/4 cups sugar, divided
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3/4 cup plus 2 tablespoons whole milk
1/2 cup very hot water
Whipped cream, for serving

To make the cobbler: Preheat the oven to 350 degrees. Place a 9x13-inch casserole dish on a foil lined baking sheet. Set aside. In a large bowl, gently toss the peaches with the lemon juice and vanilla. Tip into the prepared dish and spread into an even layer. Set aside.

In a medium bowl, add the butter and 1 1/4 cups of the sugar. Beat with an electric mixer on medium speed until well combined, about one minute. Add the flour, baking powder, salt, and nutmeg. Beat on low speed until you have a sandy mixture, 30-60 seconds. Add the milk. Beat on low speed until combined. Increase to medium speed and beat for 30 seconds. Dollop across the top of the peaches, then, using an offset spatula, spread to the edges in an even layer. Sprinkle over the remaining 1/2 cup sugar. Drizzle over the water (the goal is to have all the sugar moistened).

Bake for 70-80 minutes, or until nicely golden and a toothpick inserted comes out mostly clean.

*To make individual cobblers: Divide the peach mixture between eight small casserole dishes (around 1 cup each). Divide the topping, sugar, and hot water between each dish. Bake for 60-70 minutes, or until nicely golden and toothpick comes out mostly clean.

Ratatouille with Eggs

Vegetable garden bounty cooked to perfection, lightly spiced, with poached eggs on top.

Spice Mix Ingredients
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 teaspoon kosher salt

Ratatouille Ingredients
1/4 cup olive oil
1 medium onion, cut into small dice
1 red bell pepper, cut into small dice
1 small zucchini, cut into 1/2-inch dice
1 small eggplant, cut into 1/2-inch dice
1 teaspoon minced garlic (2-3 cloves)
28 oz. can crushed tomatoes
15 oz. can chickpeas, drained
1 tablespoon maple syrup
1 tablespoon red wine vinegar
10 large basil leaves, chiffonade into thin ribbons
4 large eggs
Feta, for serving
Microgreens, for serving

To make the spice mix: Combine all ingredients in a small bowl, set aside.

To make the ratatouille: Heat the oil in an oven-safe skillet over medium heat. Once the oil is hot, add the onion and pepper. Cook for 3 minutes, or until semi-translucent. Add the zucchini, eggplant, and garlic. Cook for 6-8 more minutes until the vegetables are al dente. Add the spice mix and cook for 30 seconds. Add the tomatoes, chickpeas, maple syrup, and vinegar. Bring to a gentle simmer. Stir in the basil. Make four wells, then crack one egg into each well. Put under a broiler and bake until the egg whites are cooked through and the yolks are still runny. Top with feta and microgreens, and serve hot with crusty bread.