Cooking
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From Garden to Table: September Flavors in a Kentuckiana Kitchen
Use the last big harvests of basil, the first cool-weather parsley, and the sturdy perennials that will carry you through fall. September cooking in the Louisville area sits between two seasons. Tomatoes and peppers are still coming in; apples and winter squash are arriving at markets. Herbs bridge the two. A handful of basil can…