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Jimmy Williams and his son Logan, own Hayground Organic Gardening. Jimmy's new book, From Seed to Skillet, comes out in December. Jimmy says that now is the perfect time to start your fall garden. Grow lettuce, carrots, and greens.

Chef DJ Olsen of Lou Wine Bar is making a peach dessert with late-season peaches from Tenerelli Farms. He bakes the peach for 6 minutes so it caramelizes and serves it in a tuille cup with ice cream.

Peach, Baked, Basil Tuile, Basil Sauce, Poached Quince, Walnut Praline

yield: 4 servings

2 late fall harvest peaches

2 tsp brown sugar

4 basil tuiles (recipe follows)

basil simple syrup, in a squeeze bottle (recipe follows)

1/4 cup poached quince (recipe follows)

1/4 cup walnut praline (recipe follows)

4 small scoops good-quality vanilla ice cream

(preheat oven 450°)

1. Cut peaches in half, top to bottom. Remove pit.

2. Dust top of each cut peach with 1/2 tsp. brown sugar.

3. Place peaches on small sheet tray, in 450° oven. Bake until sugar has begun to caramelize, peaches have softened

4. For each serving, place one tuile in the center of a med-sized plate.

5. Drizzle a couple of lazy circles basil simple syrup around each tuile.

6. At 12, 4 and 8 o’clock, spoons small piles of poached quince.

7. At 2, 6 and 10 o’clock, place a praline or two.

8. Remove peaches from oven. Place a peach inside each tuile cup, cut side facing up. In the space which contained the pit, place one small scoop ice cream.

9. Drizzle more basil simple syrup atop ice cream. Serve.

Basil Tuile

yield: 16 tuiles

keeps: covered and refrigerated, batter keeps up to one week

1/2 cup heavy cream

Dash vanilla

12 largish basil leaves (no stems)

3/4 cup sliced, blanched almonds

2/3 cup granulated sugar

2 Tablespoons All-Purpose flour

Pinch kosher salt

4 Tablespoons unsalted butter

Silpat-covered, or nonstick sheet pan

Cupcake pan

(preheat oven to 350°)

1. Heat cream, vanilla in a small saucepan. Once at a light boil, add basil leaves, stirring until wilted. Turn heat off. Allow basil leaves to infuse cream (5 min., minimum).

2. In a blender, pour cream/basil mixture. Melt butter. With blender running hi-speed, drizzle in butter. Blend until leaves have pulverized, butter has emulsified.

3. In work bowl of food processor fitted with a cutting blade, place almonds. Pulse almonds until roughly chopped. Add sugar, flour, salt. Continue processing until ingredients are cut into a rough powder.

4. Place dry ingredients into a stainless bowl. Add basil liquid. Using a rubber spatula, fold ingredients together until thoroughly mixed. Place mixture in freezer one hour (or refrigerator four hours), to solidify.

5. Once solidified, place heaping tablespoon-sized scoops of batter unto silpat-covered, or nonstick sheet pan. As the batter is self forming, with heat the scoops will flatten into thin tuiles.

6. Place sheet tray with tuile batter in preheated oven. Bake until tuiles are golden brown, throughout. Baking process will take between seven and ten min., but start checking after seven.

7. Once tuiles are golden, remove sheet pan from oven, wait a minute or so to allow tuiles to harden a bit. When you can easily slide an offset spatula beneath them, remove each tuile from sheet tray and drape over the bottoms of an overturned cupcake pan, forming them into small cups. If tuiles get a little too hard to form, return them to the oven for a minute or so, to again make them pliable.

8. Once tuiles have cooled and hardened completely, they should be stored airtight, separated by small sheets of parchment paper. Stored in this way, they will keep three days.

Basil Simple Syrup

yield: 1 cup

keeps, refrigerated, up to two weeks

1 cup bottled or filtered water

1 cup granulated sugar

3 dozen large basil leaves

Quince, Poached

yield: 1 cup quince in 1 cup simple syrup

keeps, refrigerated, indefinitely

3 med.-sized quince, peeled, cut into 1/4” dice, reserved in acidulated water (water w/lemon juice)

1 cup bottled or filtered water

3/4 granulated sugar

Pinch salt

Walnut Praline

yield: roughly 3 dozen pralines

keeps: stored in an airtight container, up to 1 week