Spummer Is In the Air

Over the years, I’ve come to learn that the Catskills do not have the traditional four seasons.

Though our winters can be severe or mild, and autumn dry, wet, warm or cool, it’s spring and summer that bring the most intense deviations.

We citizens of the Catskills cannot luxuriate in storybook seasons of blossoming trees and singing birds. Spring and summer could bring hailstorms, cold spells, drought and intense heat, or as we saw last week, floods.

Therefore, spring is preceded by what I like to call spinter, a blend of winter and spring, and followed by a season I call spummer, a mix of spring and summer.

During those spinter days when the temperature dips, it’s disheartening to have to turn on the furnace. Afterall, it’s June; fuel bills are supposed to subside in June.

Those are the days I like to pop something in the oven to warm up the house. Trying to stay clear of cakes, pies and muffins, a casserole does the trick.

Normally casseroles are hearty, heavy fare. However, if you stick with an all-vegetable casserole, you get a light yet satisfying warm meal.

So, as spinter still lingers and before spummer, summer, and sumtumn arrives, here are some turn-on-the-oven casseroles to warm your evening and lighten your heart.

Spinter Casserole
3/4 cup couscous
2 medium-sized zucchini, cut in chunks
1 small eggplant, cut in chunks
1 large red pepper, cut in chunks
1 medium-sized onion, chopped
3 tablespoons olive oil
1 cup fresh or frozen corn
1 cup frozen lima beans
Salt to taste
1/2 teaspoon oregano
1/2 pound Cheddar cheese, shredded
3 cups milk
1/4 cup flour
4 large eggs

Grease a shallow 3- 1/2-quart casserole dish; sprinkle with couscous.

In a large pot over high heat in hot oil, cook zucchini, eggplant and pepper 5 minutes, stirring. Reduce heat to medium; add corn, lima beans and salt to taste; cover and cook 5 minutes. Remove cover and cook 5 minutes more. This is a good time to turn on the oven to 350°F.

In a medium bowl, beat milk, flour, and eggs together.

Add shredded cheese to vegetables and mix. Spoon vegetable mixture over couscous in casserole dish, then top with egg mixture.

Cover casserole loosely with foil. Bake in 350° oven for 1-1/4 hours or until knife inserted in center comes out clean. Remove from oven; let stand 10 minutes before serving. Serves 10. If you like this dish can be served cold on those spummer days when it starts out cold and then gets hot.