Sukkot is a food-lovers dream: seven days and nights of non-stop cooking, entertaining and eating. Each year, I eagerly anticipate the culinary euphoria that is harvest holiday. My kitchen overflows with the autumnal delights of squashes, pumpkins, pomegranates, cinnamon, apples and cranberries.
I start penning our guest lists and recipes weeks ahead of schedule just so I can begin to savor those long-anticipated fall flavors.
But this year is different—the Hebrew calendar doesn’t coincide with the onset of the autumn harvest, and it just doesn’t feel right to break out my coveted Lentil Squash Soup and Apple and Cranberry Stuffed Chicken when our local gardens are still yielding baskets full of tomatoes and zucchini.
So, I decided to break out of my Sukkot comfort zone and create some more timely dishes to welcome our friends into our sukkah this year. To honor the age-old tradition of serving stuffed items in the sukkah, this year I’ll welcome our guests with Stuffed Zucchini Boats—gluten-free, of course.
As I hollow out the zucchinis and lovingly stuff each one, I am secretly dreaming of steaming cups of apple cider and tables dressed in gourds and pumpkins. Fortunately, Hanukkah—which will be known as Thanksgivukkah this year because it overlaps with Thanksgiving—is right around the corner. I’m fairly confident my Apple and Cranberry Stuffed Chicken will make an appearance then. In the meantime, I will soak in the last few days of summer and enjoy these last few baskets of fresh, local zucchini.