A Bushel or a Peck

August 23, 2015

Tomatoes, corn and summer stone fruit. Now that we’re well into August they’re ripe for the picking. Is there anything better on a hot summer day than a BLT for lunch or dinner? How about the simplicity of corn on the cob or maybe a new riff like a charred corn salad? Or, savor peaches and plums in a pie or crostata…maybe whip up something new like a plum caramel to serve over ice cream. The early gifts of summers harvest are waiting at a farm stand near you. Sounds like a little road trip to the country is in order.

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Top to bottom:

Bushels of heirloom tomatoes waiting to meet up with bacon and lettuce on a nice chunk of ciabatta.

Sweetcorn by the truck load. While corn on the cob is nice, this Charred Corn Salad with Lime, Chili and Tomato knocks it out of the park. Really, I can’t stop making this. Photo via Food52 http://food52.com/recipes/17913-charred-corn-and-avocado-salad-with-lime-chili-and-tomato

A handful of late Summer plums, a little sugar and a vanilla bean is all you need to whip up a batch of Plum Caramel…simple. http://food52.com/recipes/37359-creme-fraiche-plum-cake-with-plum-caramel 

All photos ( with the exception of the charred corn salad ) by gp

 

 

 

 

I’m not sure which is better…the simplicity of roasted beets alone or a salad that elevates them to an entirely new level with the addition of only a few simple ingredients. This North African beet salad was shared by a friend and I have to say I make it all of the time now as part of a Mediterranean Mezza of Hummous or Cannelini bean dip, olives, pepperoncini, Feta and some great bread. I first made this with canned whole beets cut into chunks because I couldn’t wait to try it …and it was fantastic. It only gets better if you’ve have the time to roast some beets from the farmers market. Either way, you will not be disappointed…you might even want to start by doubling this recipe.beetsldCLS_Fbeetsld3Fafrcnbeetsld