If you’ve been in San Diego for the past few weeks, you would be wondering where is that glorious San Diego sunshine that we are known for. It’s been nothing but rain and overcast skies and nary a day above 70 degrees. Of course, for our mid-West and East coast friends, you are now reading this with great disdain for our inability to tolerate any temperature below 70. We can’t help it – we are spoiled. In my case though I don’t mind the colder weather as much as I mind what it means for the backyard garden. It is in the decline of production that I see the first signs of the end of summer, and am reminded that I need to get the jackets cleaned before the winter really hits us. The tomatoes have yielded the last of their crop; the cucumbers have given up their valiant fight; the basil plants are beginning to go to seed and the zucchini – that prodigious producer – has finally kicked the bucket. Time to pull up the old plants and start with the winter garden. In the meantime, here’s a sandwich that serves as an ode to summers past: grilled zucchini with parsley-jalapeno paste and roasted tomatoes. We made this in the good old days of summer.

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