The Sweetness of Summer

1 Aug

Sweet corn, carrots and even the turnips, not to mention the peaches, are making us lick our lips and exclaim delight. Enjoy the sweetness of the season, no sugar added.

Garden Share

Sweet Corn

Green Beans

Carrots

Cilantro

Cucumber

Green Leaf Lettuce

Spinach

Salad Turnips

Fruit Share

Peaches

Early Red Haven from New Leaf Farm in Delta

Green Beans, Corn and Cucumbers

These come from Mattic’s Orchard in Olathe.

Cheesy Corn Soufflé

This recipe comes from an interesting blog featuring posts from several published cookbook writers, farmers, an edible landscaper and community activists. It has lots of interesting reading and some great recipes.

http://organictobe.org/index.php/2008/07/18/corns-in-season-with-organic-cheesy-corn-souffle-recipe/

Roasted Corn on the Cob with Chili Butter

http://herbivoracious.com/2008/07/roasted-corn-wi.html

Green Beans

http://justbento.com/handbook/recipes-sides-and-fillers/french-green-beans-with-carrot-and-ginger

Check out this site for simple recipes including carrots and spinach, too.

Turnips

These are a salad turnip called hakurei. They are mild and crisp. Eat them cooked or raw. Chop into a salad raw or slice and salt lightly for a crunchy snack. We had them in a vegetable stir-fry the other night and they added great flavor. Below is a recipe that incorporates both cilantro and turnip.

Turnips with Cilantro and Lime

3   pounds (about 4 large) turnips
1   cup lightly packed fresh cilantro minced 
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1   tablespoon honey
1   teaspoon chili powder
1/2 teaspoon ground cumin

Salt and pepper Peel turnips and cut into 1/2-inch wedges. Spread out in a 9- by 13-inch baking pan. Set aside. Combine cilantro with lime juice, oil, honey, chili powder, and cumin; stir until well blended. Pour about half the mixture over the turnips and gently mix until all wedges are evenly coated. Roast in a 450 [degrees] oven until wedges are browned and very tender when pierced, about 50 minutes, basting every 10 minutes with remaining cilantro mixture until all is used. Transfer to a platter and serve warm. Add salt and pepper to taste

From Sunset, 1990

Carrots

Hooray for carrots. Hooray, hooray, hooray. Finally we are in carrot season. These are the original baby carrot and they are so sweet and delicious. For longest lasting quality remove the greens and store the carrots in a bag or container in the crisper. If they do get limp restore them in a little water in the refrigerator if needed. This is a variety called parmex.

Here’s a seed catalog description that explains it well. www.kitchengardenseeds.com

#1610 Parmex Baby Ball Carrots: 60-70 days
An improvement on the first ‘baby ball’ carrots originating in France, Parmex graces booths in many farmer’s markets throughout France. Bright orange with silky-smooth skin, it does not need peeling. This baby carrot takes up relatively little space, making it ideal for the backyard gardener – you can even grow it in containers! Parmex is loudly crunchy, reliably sweet and in demand by gourmet chefs worldwide. Harvest at a round 1” to 2”, by pulling out gently. If any make it into the kitchen, enjoy them lightly steamed!

Peaches

Oh boy! The first juicy peaches of the season have arrived. Savor the taste of summer and be sure to eat your fill fresh and unadulterated. And if any remain make some yummy peach salsa.

Simple Peach Salsa

Ingredients

2 cups chopped, peeled fresh peaches

1/4 cup chopped sweet onion

3 Tablespoon lime juice

2 to 3 Tablespoon finely chopped, seeded fresh jalapeno pepper

1 clove garlic, minced

1 Tablespoon snipped fresh cilantro

1/2 tsp. sugar

In a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.

From www.great-salsa.com/peachsalsarecipes.html

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One Response to “The Sweetness of Summer”

  1. Marians August 3, 2008 at 10:11 AM #

    Yay! Interesting…

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