We’re not done with summer yet. Actually, this is my favorite time of year. Many of the visitors have left and I’m not so busy with my other job as Cundy’s Harbor librarian. My life is a bit quieter and more manageable.

In September, I have more time to host gatherings. I just fire up the grill for a meal chock-full of good local produce and prepare a satisfying dessert to sustain my guests for their ride back home. It’s a long way to the harbor, no matter where you live.

I’ve always loved turkey drumsticks, especially when grilled. The brine helps keep them moist and tender on the inside, and they brown up nicely on the outside.

And I have to say that I look at cauliflower in a whole new light now that I know to prepare “cauliflower steaks” on the grill. Slathering them with roasted tomato bruschetta is my new veggie go-to. This can also be served as a first course or a lovely lunch.

A tip: when slicing the cauliflower, start from the middle, then cut the two halves in half again. There will be loose florets bouncing around that you can put on the grill in a veggie basket or chop up for a salad.

For dessert, try this cobbler that I’ve been making for 40 years. Play around with the amount of sugar and cinnamon you use. I don’t like it too sweet, but I do like cinnamon. Don’t forget to sprinkle a bit of cinnamon on the ice cream, too.

Grilled Turkey Drumsticks
1 gallon cold water

1 cup kosher salt

1 cup brown sugar

2 bay leaves

Small bundle of fresh herbs of your choice (I use thyme, oregano and sage)

8 turkey drumsticks

In a large stainless steel stockpot, combine water, kosher salt and sugar. Stir until completely dissolved. Add herbs and turkey drumsticks, submerging the turkey in the liquid and weighing them down with a plate to ensure they are completely covered. Allow the turkey to stay in the brine for 4-24 hours in the refrigerator.

When ready to cook, bring a gas grill to medium-high or allow coals to burn down so they are covered with gray ash.

Arrange turkey legs in a single layer on the grill directly over the flame/coals and cook, turning once every 5 minutes, for about 10 to 15 minutes or until skin begins to crisp and lightly char.

Move turkey to the side to cook with indirect heat. Close the cover and continue to grill, turning occasionally, for about 40 to 45 minutes or until thermometer inserted in the thickest part of leg reads 165 degrees. Yield: 8 servings

Grilled Cauliflower with Bruschetta
1 large cauliflower, sliced in 4, 1/2–inch slices

1/4 cup olive oil

4 cloves garlic, minced

2 tbsp. dried Italian herbs of your choice (oregano, thyme, basil, parsley)

Salt and pepper to taste

Pre-heat grill to medium-high heat. In a bowl, stir together oil, garlic, dried herbs and salt and pepper. Brush mixture on both sides of cauliflower slices.

Gently place cauliflower steaks on grill. Cook for 2-4 minutes on each side, or until nicely charred with crispy edges. Be gentle. Move to indirect heat and continue to cook until tender, about 10 more minutes on each side, turning again half-way through cooking time.

Bruschetta in Foil Packets
2 pints small mixed variety heirloom tomatoes, cut in half

6 cloves garlic, sliced thinly

1 tsp. EACH fresh thyme, oregano and basil

2 tbsp. olive oil

Salt and pepper to taste

Preheat grill to 350 degrees. Stir together all ingredients in a bowl then place on 4 12-by-24-inch sheets of heavy-duty foil. Mound the tomatoes in the center of each foil sheet and fold to create tight packets.

Set the packets on the grill and cover. Grill over medium-high heat for about 15 minutes, giving them a quarter turn every 5 minutes — do not flip. Using a sharp knife, carefully cut open the foil packets and spoon over cauliflower steaks and turkey. Garnish with fresh basil. Yield: 4 servings

Fresh Peach Cobbler
4 cups sliced fresh peaches (6 medium)

1/2 cup sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

1 teaspoon lemon juice

3 tablespoons shortening

1 cup flour

1 tablespoon sugar

1/2 tsp. cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

Heat oven to 400 degrees. Mix 1/2 cup sugar, cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Keep peach mixture hot in oven.

Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by spoonful onto hot peach mixture.

Bake 25 to 30 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6 servings