I handed one to Sarah Joy yesterday and she ate the whole thing..her first fuzzy peachy peach..I sat on the porch with her on my lap, Seth by my side, Caleb behind me, and we read books as they dripped peach juices on my arm. If I hadn’t pulled the pit off the remaining bite, she might have tried eating that, too.
And dark red beets.
I made six pints of pickled beets yesterday, a process that took hours, but such satisfying hours indeed. Art, in the kitchen.
Pickled beets taste wonderful as a salad topping.
Our very industrious 70-something neighbor has eggplant, scallions, fresh herbs, cucumbers, peppers, tomatoes, beets, zucchini, summer squash, corn, and sunflowers; all for sale at his roadside stand.
I love using his produce that grew just down the road from our place in his huge garden, in the same air, the same dirt, the same rainfall.
In my tiny garden, I’m currently harvesting a great many cherry tomatoes, sweet and tasty. The big tomatoes are also ripening.
Yesterday, I used five of those big ones to make a single jar of fresh sauce, which I will use today for dinner in Eggplant Parmesan.
Yes, it is that abundant time of year when most of us are enjoying the fresh fruits and vegetables of the season.
Shanda’s Summer Squash Recipe
Cut 3-4 squash lengthwise, trim away seeds and cut into small chunks
Drizzle olive oil or saved bacon drippings on a baking sheet, pile on the squash chunks
Cut a small red onion into wedges and sprinkle them into the squash, toss everything together with your hands until the pieces are lightly coated with bacon drippings.
Season with 1/2 teaspoon dried basil, a minced clove of garlic, and plenty of salt and pepper.
Roast in a hot oven (400 or so). Be sure to give it a stir now and then. This dish is done when the squash is soft and there is a nice brown color from the roasting.
Rich and I ate it all for a nice light summer dinner. It was delicious.
What are you doing with the bounty? Any specialties or favorite dishes to share with us?