Just when the weather turns cool, the culinary world usually demands that we stuff butternut squash into everything or bake pumpkin into submission. But if you visit the local farmers market in Sayville on Saturdays and stop by the Priscilla’s Farm tent, you’ll quickly realize we don’t have to surrender to squash fatigue just yet.
Operating out of the Peconic Land Trust’s preserved agricultural land in Southold, Priscilla Howard — a former teacher turned organic grower — and her husband Leslie are deeply committed to eco-friendly, certified organic soil stewardship. That hands-on dedication to sustainable farming translates directly into the vibrancy and flavor of every single harvest they bring to market. Right now, their tables are stacked high with an international parade of organic nightshades and peppers: delicate graffiti eggplant, slender Japanese eggplant, hearty Italian varieties, snappy shishito peppers, poblanos, sweet onions, a kick of red jalapeño, and the very last of the season’s sweet cherry and small Roma tomatoes.
Leslie and Priscilla Howard of Priscilla’s Farm in Southold sell their organic vegetables and flowers at the Sayville Farmers Market located at the Islip Grange on Saturdays through October 17th. (Photo credit: Doug Young)
It’s an incredible mix of colors, textures and global flavor profiles. Rather than tossing them into a heavy, long-simmered autumn stew, Lee suggests keeping the grill lit a little longer and cooking them kebab-style. Threading these seasonal stars onto skewers is hands-down the best way to catch that smoky grill char on the edges while locking in the juicy sweetness inside.
Slapped over open flames, dressed with a light coating of olive oil and finished with a bright, herbaceous drizzle of fresh mint, parsley and lemon zest over a fluffy bed of couscous, it’s the ultimate bridge meal between lingering summer nights and crisp fall afternoons.
For those wanting to source a little closer to home on the South Fork, look no further than the Sag Harbor Farmers Market. Running through October 31, it’s the ideal local spot to grab your end-of-season produce before the grill gets tucked away for the winter.
An excellent meal to gently phase out summer and welcome autumn, these veggie kebabs, paired with a mound of plush couscous and zingy lemon and herb dressing, are a more-than worthy candidate for your last grilled meal of the season. (Photo credit: Doug Young)
Tips for the Home Cook
- Master the Threading Order: To ensure everything cooks evenly without softer veggies disintegrating, alternate sturdy veggies like onion wedges and thick eggplant chunks on the ends where they take direct heat. Nest whole shishitos, poblano squares, and small tomatoes securely in the center so they blister gently without falling into the grates.
- Soak Wooden Skewers: If you’re using bamboo or wooden skewers instead of metal, submerge them in water for at least 30 minutes before loading them up. This prevents charred, snapping skewers when exposed to high heat.
- Oil the Veggies, Not Just the Grate: Spray or brush the threaded kebabs generously with olive oil and season right before they hit the heat. A light oil coating creates those desirable caramelized grill marks while keeping the vegetables from sticking or flaring up.
Fall Farmers Market Veggie Kebabs with Lemon-Herb Drizzle
Ingredients
Veggie kebabs
- 1 medium graffiti or Italian eggplant, cut into 1-inch chunks
- 2 small Japanese eggplants, cut into 3/4-inch rounds
- 8 to 10 whole shishito peppers
- 2 poblano peppers, seeded and cut into 1 1/2-inch pieces
- 1 red jalapeño pepper, seeded and cut into 1-inch pieces (optional, for heat)
- 1 large sweet red onion, cut into 1-inch wedges
- 1 cup small Roma or cherry tomatoes
- 3 tbsp extra-virgin olive oil (or high-heat olive oil spray)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- cooked couscous, for serving
Fresh herb and lemon sauce
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 2 tbsp finely chopped fresh mint
- 1 tsp freshly grated lemon zest
- 2 tbsp fresh lemon juice
- kosher salt and freshly cracked black pepper, to taste
Directions
- Prep the Herb Sauce: In a small bowl, stir together the extra-virgin olive oil, chopped parsley, chopped mint, lemon zest, and lemon juice. Season generously with kosher salt and black pepper, stir well, and set aside so the flavors meld while you grill.
- Prep the Grill and Skewers: Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (around 400°F–450°F). If using wooden skewers, soak them in water for 30 minutes.
- Thread the Vegetables: Thread the prepped vegetables onto the skewers in an even pattern. Place sturdy onion wedges and eggplant pieces on the outer ends, weaving shishito peppers, poblano squares, jalapeños, and cherry tomatoes securely through the middle.
- Season Generously: Spray or brush all sides of the loaded skewers with extra-virgin olive oil, then season evenly with kosher salt and black pepper.
- Grill to Char: Place kebabs on the hot grill grates. Cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the vegetables are tender, the edges are slightly caramelized, and the tomatoes are blistered.
- Serve: Slide the charred vegetables off the skewers directly onto a warm platter of fluffy cooked couscous. Spoon the fresh lemon-herb sauce generously over top and serve immediately.
