Summer is almost over. I can't say that I'll be sorry to see the mosquitoes and asthma-inducing air quality say ta-ta for the year, but there are some things I'll miss. Hot days at the beach (there right now!), a good excuse to eat ice cream, and, of course, the incomparable tastiness of local fruits and vegetables at their peak.
Not that our Fall CSA boxes and trips to the farmers' market are lame or anything. On the contrary, a fresh round of greens, crisp apples, and winter squash leave me with plenty to look forward to. But, honestly, nothing compares to summer produce at its peak. Perfect, earthy tomatoes, shiny crisp eggplants and peppers, sweet summer squash, melons, plums and peaches ---- ahhh, the peaches. Every time I eat one I think of that scene in The Grapes of Wrath, when they are working in the California peach orchard, and they can't afford anything to eat but all the free peaches. Ultimately it makes them pretty sick, but it sounds appealing each time a bite into yet another perfect, sweet, juicy golden fruit.
In acknowledgement of the simple perfection of local summer produce, I'm offering up a few ever-so-easy seasonal recipes this week that will help you maximize your intake of our local bounty before it, too, says ta-ta for year.
Tomato and Cucumber Salad Recipe
What you need:
4 medium local tomatoes
2 crisp medium cucumbers
Small handful of fresh basil
Extra-virgin olive oil
Red wine vinegar
What to do:
Peel and seed the cucumbers if you wish (not necessary if they are unwaxed). Chop them and tomatoes and combine in a bowl with roughly chopped basil. Drizzle with olive oil and vinegar. Sprinkle lightly with salt. Voila! Serves 4-6.
Corn Bisque Recipe
What you need:
2 tbsp butter
2 tbsp olive oil
2 c. chopped onion
5 c.fresh corn kernels (from about 7 ears of corn), roasted if desired (see note)
3-4 tbsp. chopped fresh basil
4 c. water or corn stock (see note)
1/2 c. half-and-half (optional)
What to do:
Melt the butter with the olive oil in a large pot over medium-high heat. Add onions and saute until translucent. Add corn and saute 3 minutes. Add basil and saute 1 minute. Add water or stock and bring to simmer. Let simmer for as long as you can manage, up to 30 minutes.
Working in batches in a standing blender, or with an immersion blender, puree the soup until you reach desired consistency. Stir in half-and-half if desired and salt and pepper to taste. Serves 4-6.
Note: To pre-roast the corn kernels preheat the oven to 450 degrees. Cut the kernels off the cobs (reserve the cobs if you want to make corn stock). Spread the kernels on a baking sheet and roast about 10 minutes, stirring once, until the corn starts to brown.
To make corn stock: Simmer the reserved corn cobs in 5 cups of water for about 30 minutes. This step can really amp up the corn flavor. Just ask my mother.
Grilled Summer Veggies Recipe
What you need:
Any combination of local sweet peppers, summer squash, Asian eggplant, onions, or potatoes. As much as will fit on your grill. As you can see in the picture at the top, I also like to brush some slabs of extra firm tofu with teryaki sauce and throw them on grill, too.
Olive oil
What to do:
Slice your veggies into pieces about 1/4 to 1/2 and inch thick and wide enough not to fall through the cracks on the grill. I slice my eggplant and squash lengthwise from the top into flat slabs. If using potatoes, it helps to parboil them first as they can take quite a bit longer to grill otherwise.
Preheat the grill to medium. Toss the veggies in a big bowl with a couple tablespoons of olive oil and some salt. Dump the whole bowl onto the preheated and grill and spread the veggies out so that as many as possible have direct contact with the grill.
Turn after 5-10 minutes. The veggies should be browned and starting to soften. If they are black, but not soft, turn the flame down. If they are soft, but not browned turn it up. Cook another 5 minutes or so and then remove from the grill (don't forget to turn it off!).
Eat plain, chop and serve on pasta or rice, or chill and make sandwhiches the next day. Serves a lot.
Happy eating!
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