This is the time of year where fresh produce is its most abundant in New Jersey. I have enjoyed more than my fair share of zucchini this season due primarily to the good fortune of living next to my friend (and store manager) Kathy, who has the most beautiful and plentiful organic garden.
When she is overgrown with cherry tomatoes, a basket shows up at my back door. When her zucchini are multiplying faster than rabbits, four or five are delivered to me at a pop. And her herb garden always produces enough basil to make pesto for a small country. In my humble opinion, these are jewels - gifts that we receive for only a short time each year and I take full advantage of them.
Pasta with Zucchini in Garlic Aioli, Stuffed Zucchini with White Beans, Zucchini Bread - we're having it every which way. Tomato and Cucumber Salad, Pasta with Fresh Tomatoes and Basil and, of course, famous New Jersey Tomato Sandwiches ... it just doesn't get any better. And least we forget ... sweet Jersey corn! If you've never been lucky enough to have it, just imagine biting into the most incredibly sweetest cob of tiny white kernels SO firm they literally pop in your mouth. Pure bliss.
Yes, I do love this time of year and the bounty it provides us. I don't take it for granted for even a minute. It saddens me that soon we will unfortunately be back to pale, wax-like hot house tomatoes which, in my opinion, are a total insult to the real deal. And zucchini will be the size of pencils and completely tasteless, best used as a garnish at that point as far as I'm concerned.
But usually at that point, a chill starts to fill the air, sweaters come out of the closet and so does my apple peeling machine and deep dish pie pan, along with my pumpkin bread recipes and my soup tureen. Hot cups of afternoon tea and a power nap before school lets out are soon in order, too.
Bring it on.
Enjoy the rest of your summer.
Regards,
Chris
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment