Just on the edge of the vegetable garden my Hungarian grandparents had on their Indiana farm was a cherry tree. The sprawling branches thick with leaves provided a welcome canopy on hot, sunny days — and a perfect climbing structure for fun-loving children.
I do remember climbing very carefully into the tree, not too high, but just far enough off the ground to be able to reach for ripe cherries that I would pop into my mouth, spitting the hard-as-stone pits onto the earth below. And, thus began my insatiable desire for sweet, rosy cherries.
Several years ago, I brought a handful of Rainier cherries home from the grocery store. I couldn’t resist their characteristic rosy blush with a warm, sunny undertone. I ate one. I was hooked. It was the sweetest, most delicious cherry I had ever eaten. The creamy colored flesh was juicy and much more flavorful than the traditional bing cherries I was used to eating. The Washington Rainier was cherry perfection.
It's strawberry season and the markets are filled with this seasonal gorgeous red fruit. Just a great reminder that it's spring and summer is right around the corner.
Even before cucumbers are in season, one of the first things I think of making with them is gazpacho. So when they do come in season—and right now my garden is producing some of the best cucumbers—it's only natural that I make one of my favorite cold raw soups. Gazpacho is very popular this summer and it seems to be on many restaurant menus in New York. So why not make your own?
Because our house and backyard are shaded by three large trees, we make it through summer's hottest days without air conditioning. It helps that a cooling ocean breeze comes our way in the afternoon. Eating outside on the deck is a great way to beat the heat. Easy-to-make dishes, relying heavily on salads and grilled vegetables, fish and meat are the way to go. No need to suffer inside in front of the stove when there's a barbecue outside.
What's this I see? Kids fighting over vegetables? Yes, it's true.