Summer

Peas with mint bring back so many fond memories of my travels in England. No matter where I went I always found peas with mint or mushy peas on every menu. A side of peas was always an accompaniment to fish and chips or roast beef. My love for peas as well as English food grew infinitely during my time there. It's funny, because as a kid I despised peas. Luckily as I grew older my tastes matured and now peas are one of my favorites.

Once again I'm growing peas this summer. Peas are so easy to grow. You just start from seed and watch them climb up a fence. There's really no maintenance involved. I have two varieties: shelling peas and sugar snap peas, which can be eaten whole—pod and all. After picking six quarts of peas, I know I've got a lot of cooking to do to use up my haul. Some of my favorite recipes for peas include this creamy soup and this sugar snap pea stir-fry.

I love to serve a vegetable sauté with dinner, because it's quick and easy to prepare. With only five ingredients, this side dish of peas is perfect. Mint is a traditional herb with peas because it adds a fresh flavor. Don't be afraid to use it—a little goes a long way.

When I was growing up, my mom’s favorite thing to do when we hit the road was to stop at the roadside stands and buy fruit and vegetables from the local farmers.  What she dearly loved was when we could actually stop at the farm and do the picking ourselves.

One of her favorite places to visit was Cherry Valley, east of Los Angeles, where she would find an orchard that would let us kids climb up the ladders, buckets in hand, and pick and eat as many cherries as we could handle.

Heading up north I remembered those experiences when I saw the signs for Restoration Oaks Ranch's Santa Barbara Blueberry Farm, with its U-Pick option.

Thirty minutes north of Santa Barbara and three miles south of Buellton (home of Anderson's Pea Soup), from May to early August, keep a lookout on the east side of the highway. There are signs on both sides of the highway but the turn off comes quickly, so be alert, especially on the southbound side where the exit is from the left lane.

With the warmer months approaching, it’s time to start enjoying some spring and summer recipes. In California, strawberry season is in full swing and it is big business here considering the Golden State is the nation's leading producer of strawberries. In 2014, more than 2.3 billion pounds of strawberries were harvested which amounts to 88 percent of the country's total fresh and frozen strawberries.

Sweet strawberries make a perfect addition to this vibrant salad and the balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. The spinach leaves are tossed with a mixture of mint, basil, parsley and tarragon which lend delicious flavor and combine beautifully with the goat cheese.

“Man it’s hot. It’s like Africa hot. Tarzan couldn’t take this kind of hot.” -Neil Simon, Biloxi Blues

People like me are not supposed to live anyplace where it gets to be 90 degrees. I know people, lots of them, who are thrilled when they can live in tank tops and shorts, spend days at the pool and “soak up the sun.” I am getting better about summer, really I am; I am enamored with the abundance of produce, the lightweight clothes, the longer days, the profuse foliage and the relaxation of schedules. When the mercury pushes above 85ish, however, I feel like someone has drained my blood in my sleep. I feel the lethargy of moving through deep, heavy water that slows my body and fills my brain, and my skin seems to be made up entirely of sweat and mosquito bites. I would rather, frankly, be shivering in a parka near the Arctic Circle.

I have decided that this difficulty with the “Lazy, hazy days of summer” is probably mine by birthright. On one side I come from a solid Scot/Irish bloodline, and the other is Hungarian and Russian. No one who contributed to my DNA lived anywhere where it was 90 degrees at any time of year, at least not until they were driven away by the absence of potatoes or the presence of pogroms.