"summer produce" news and stories

They come loose or in bags, but no matter how you buy them, English shelling peas are a summer treat worth bringing into your kitchen.

With the bounty of summer produce, this is a great time to set up a bruschetta bar at your next gathering.

I spent some time in a friend's community garden patch yesterday, helping her harvest string beans, several handfuls of basil, some tomatoes and a whole mess of squash. She didn't plant any traditional zucchini this year which means I've had to get my zucchini fix from my farm share and the farmers market. However, there's nothing that says summer to me quite like zucchini and these four freshly picked ones are gorgeous examples of the season's bounty.

Thanks to Ataradrac for adding this pic to the pool!

Source

We are now at the point in the summer when I traditionally start to feel a little anxious. You see, while the bounty of the summer growing season is still going strong and the piles of heirloom tomatoes at the farmers markets make it hard for anyone to image a time when such abundance isn't be available, I can feel the end approaching. We've already said good-bye to the asparagus, strawberries, cherries, raspberries and tender greens for the year (although some greens will re-appear in September, when the weather cools down again). I can tell that the apricots are waning and the plums, peaches and nectarines won't be far behind.

I shopped for produce yesterday and today, filling my fridge with vibrant bunches of swiss chard and large bags of local string beans. I've been buying cucumbers, bags of the round lemon cukes, quarts of kirbys and handfuls the prickly gherkins with the intention to make pickles. Instead I just slice them them for snacks or make a quick salad with halved cherry tomatoes and slivered red onion.

Today, when I arrived home from the market, I unloaded my bursting shopping bags and gazed as the stacks of produce in my kitchen. As I put everything away, I mentally mapped out how I'd use it over the coming week. Braised greens with provolone and some leftover brisket for dinner sandwiches. Lightly blanched green beans tossed with goat cheese and a lemon vinaigrette. Chilled canteloupe for breakfast.

How are the rest of you feeling about the summer produce? What have you loved this summer and what foods have already passed out of season? Most importantly, does anyone share this end of season anxiety with me?

Last weekend, one of the stands at the farmers market still had a couple containers of fresh, vividly colored squash blossoms. I didn't discover them until I had done nearly all my shopping (and spend all my money), so I had to pass. They are such a delicious treat and have such a fleeting season, I kept thinking about them for the rest of the day, kicking myself that I hadn't been able to get any.

This picture, by Flickr user About Photos in the Sunset, captures the beauty of the squash blossom perfect. I love how the orange transitions into green. Thanks for adding this picture to the Slashfood pool!

Source