Summer officially ended for me yesterday when my favorite ice cream stand closed. For all the pleasure I take in foods based on fresh, seasonal ingredients—few things give me more enjoyment  than summer ice cream. Not just any ice cream. It has to be vanilla soft serve, in a cup, with rainbow sprinkles. Nothing else will do. Part of the pleasure is enjoying it with my husband and kids. Another part of the pleasure is that it brings out the kid in me. When I was a little girl, every summer Saturday night my father and I would go to the bottega nearby so he could pick up the Sunday papers (The New York Times and Newsday) while I chose the latest editions of my favorite Archie comic books. This was followed by a bowl of delicious ice cream at the Carvel stand next door. We’d sit on the stoop out front with other neighbors laughing and enjoying each spoonful. Those days are long gone as my father died more than forty years ago, but our sweet ritual lives on in me. Every bowl of ice cream I share with my kids, I continue to share with him.

As sad as I am to have summer come to an end, I think the gods had a beautiful plan in following my favorite season with a rich and bountiful fall harvest. The organic vegetables coming home from the farm-stand now are absolutely as beautiful as they are delicious. Golden red and orange heirloom tomatoes, rainbow chard, fresh garlic and herbs―every bowl of these delicious ingredients is a still-life painting in the making. This Tomato and Chard Tart is a savory way to bring out their best. It starts with a tender yeast crust that is filled with Italian herbs. The crust is then filled with a creamy goat cheese and topped with tomatoes and chard that have already been cooked down to intensify their flavors. This tart is delicious on its own. Or, consider serving it with a green salad lightly dressed with oil and vinegar, a plate of smoked meats, and a bottle of chilled wine. Enjoy.

I look forward to seeing you in my kitchen, gathering flavors, soon.

Dena