Summer is really coming to an end now. Even though it's still warm weather, we have officially entered September. I'm happy the heat and Mosquitos are on their way out, but I will miss a farmers market with more than just root vegetables.

Since we're on our last days of festive outdoor activities, I myself am looking to have another picnic or BBQ before the month is over. These recipes and images were shot for the July issue of Simple Things UK, so please pick up a copy and look at the rest of the spread! Hopefully, you can get some last minute, end-of-Summer inspiration.

SALMON SALAD WITH SHAVED FENNEL. PISTACHIO, DILL & CELERY SEED VINAIGRETTE (gluten-free) SERVES 6

1lb. wild salmon
2 tablespoons olive oil
1 lemon, sliced
5-8 oz. mixed spring greens
2 heads of fennel, shaved
2 large bunches of mixed greens
3/4 cup pistachios, roughly chopped
1/4 cup fresh dill, roughly chopped
Sea salt to taste
Freshly ground pepper

Celery Seed Vinaigrette:

1 garlic clove, minced
2 teaspoons celery seed
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 cup olive oil
3 tablespoons apple cider vinegar
Sea salt to taste
Freshly ground pepper

Add all ingredients to a small mason jar. Shake well to combine.

Preheat oven to 400 degrees. Add salmon to a foil-lined large baking sheet. Rub with olive oil and season with sea salt and freshly ground pepper. Top salmon filets with sliced lemon and bake for 15-17 minutes. Set aside to cool.

In a large mixing bowl, mix together spring greens, fennel, fresh dill and crushed pistachios. Toss with celery seed vinaigrette, then top with baked salmon. Season with sea salt and freshly ground pepper.

GARLIC POTATO SALAD WITH PICKLED RED ONION, CHIVES & LEMON CREME FRAICHE (gluten-free, vegetarian) SERVES 6

3.5lbs. mixed potatoes, cubed
3 tablespoons olive oil
6 oz. creme fraiche
1 tablespoon maille mustard
1 lemon, juice + zest
2 garlic cloves, minced
4 tablespoons. fresh chives, thinly sliced
1/2 cup pickled red onion
1 tablespoon fresh dill
Sea salt to taste
Freshly ground pepper

Preheat oven to 375 degrees. Add potatoes in a single layer to a large baking sheet with olive oil, sea salt and freshly ground pepper. Bake for 45-1hr or until golden brown and crisped. Set aside to cool.

In a large mixing bowl, stir together lemon juice + zest, creme fraiche, mustard and garlic. Whisk together, then toss with potatoes, making sure to coat everything well. Top with fresh chives, dill and pickled red onion. Season with sea salt and pepper to taste.

QUICK-PICKLED RED ONION:

1 large onion
1/2 cup sugar
1/2 cup apple cider vinegar
3/4 teaspoon salt
1 garlic clove, halved
1 teaspoon pepper corns

Add sliced onion to a large mason jar with peppercorns, garlic and salt. In a small saucepan, bring sugar and apple cider vinegar to a boil. Slowly pour liquid into mason jar. Set aside to cool, then chill overnight.

My love for mason jars is a very public obsession. I think my second post on this blog was about all the ways I use them. The funny thing is, I've never been a "canning" person who used them for maybe their most natural purpose. I like using them as storage for bulk foods, leftovers, bringing tea and coffee to work, etc. Only until recently did I get bit by the canning bug, and I have a new appreciation for my favorite vessels.

I recently discovered Marisa's Food in Jars, the most comprehensive canning blog and one with so much mason jar eye-candy, I knew I was bitten. The best part about these two recipes is their "urban canning" aspect, alluding to the smaller quantity. Most canning requires pounds and pounds of fruit and a cauldron size canning pot, but not these. Maybe these are canning recipes for the more timid canner, or maybe just one who lives in New York and doesn't have space for 8 jars of apple butter. Either way, these are the quickest, most delicious and rewarding canning combinations that only require 1 beloved mason jar each. Don't think I stopped at "sweet" either, quick pickles and homemade whole-grain mustard are a-comin. Stay tuned.

BLUEBERRY JAM WITH LEMON + GINGER (From Food in Jars) Makes 1 pint

3 cups blueberries (1 pint approximately)

1 1/4 cup granulated sugar

1/4 cup agave nectar

1/4 cup candied ginger

3 inches ginger, slices

1 lemon, zested and juiced

1. Add blueberries, sugar and ginger into a large bowl and let sit for 1-2 hours. For stronger ginger flavor, keep bowl in the fridge for up to 24 hours.

2. Add fruit to a saucepan and bring to a boil. Combine with lemon juice, zest and agave. Cook over medium heat for 15-20 minutes or until it passes the "plate test".

3. When the jam has thickened, stir in candied ginger and pour into prepared pint jar. Apply lid and ring before processing in boiling water for 10 minutes. Remove from pan to let cool and wait for seal to pop! Once cooled, refridgerate!

HONEYCRISP APPLE + PERSIMMON BUTTER (Vegan) Makes 1 pint

4-5 persimmons, chopped

4 honeycrisp apples, chopped and peeled

1 cup water

1/2 cup granulated sugar

1/4 cup maple syrup

1 teaspoon cinnamon

Freshly grated nutmeg

1 lemon (optional)

1. Add chopped apple and persimmonos to a saucepan with approximately 1 cup of water. Bring to a boil and then simmer on low heat for 3-4 hours or until fruit cooks down into a butter. Stiring occasionally.

2. Once fruit mixture starts to thicken, add cinnamon, maple syrup, sugar and nutmeg. You may also add the juice of one lemon for added tanginess.

3. Once butter is thick, pour into clean jars. Apply lid and rings before processing in boiling water for 15 minutes. Remove jar and let cool. Let butter cool and listen for seal to pop. Once cooled, refridgerate!