Summer

veggies-pickledIsaac and I have established that a burger isn’t a burger without pickles.  We both agreed that our pulled pork sandwiches (last night's dinner) was no exception to the pickle rule.  I love pretty much anything pickled.  I have been a pickle lover ever since I could remember.

Growing up, my elementary school, Erwin Street Elementary had a fall festival each year.  Some classrooms had a different game theme, one classroom housed all the prizes where one could “buy” stuff with the winning tickets.

Yet, my most favorite classroom of all had a huge barrel filled with the fattest pickles I had ever seen.  The classroom with the barrel of pickles was the place I searched out first.  I could still remember what they tasted like.  And I can still remember the feeling I got with that first bite of that sour, tart pickle!

Each summer I end up pickling some sort of veggies.  This past week I choose English cucumbers, radishes, and purple onions.  I also threw in a shallot, sliced thin!  The pulled pork could stand on it’s own, but adding these veggies made it that much better.

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strawberry-shortcake-final.jpgI’ve toured enough strawberry fields and interviewed enough growers in my lifetime to realize this: sometimes strawberries blow your mind and sometimes strawberries leave you with that “meh” feeling. And the difference isn’t something you spot visually – sometimes even the most anemic-looking berries can pack a flavor punch while large beautiful red ones can leave you wanting more.

While it’s true that strawberries can grow year round here in California it doesn’t always mean they taste great. For the record I’m not a snob and will buy berries all year long if needed but it doesn’t always make me happy. But you know what makes me happy? When things are in season, when berries taste like berries and not flavored lipstick, and just a simple preparation is enough to seal the deal.

Strawberry Shortcake is one of my favorite desserts. It’s perfect really. A small cake or biscuit, strawberries, some syrup and whipped cream. What is not to love? But like most desserts the quality of the ingredients is paramount. No amount of perfect strawberries can save a hockey puck and why go through the trouble of creating a perfect biscuit if you only top it with substandard berries? It’s just not worth it.

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strawberryaguafresca.jpgBetter than punch, tea, and even lemonade, aguas frescas are drinks made of fresh fruit puree. In Mexico they are typically made with tropical fruits, melons, and even grains—which include the rice drink horchata. Street vendors popularized the drink but nowadays you can even find agua fresca made in top restaurants. The Mexican soft drink company Jarritos is based on traditional aguas frescas recipes, but replaces water with soda.

Make your own version of agua fresca at home using your favorite fruit. This recipe for uses ripe seasonal strawberries. The sweet-tart flavor of strawberries is very refreshing and palate-cleansing. It couldn't be easier to make this agua fresca. The combination is simply pureed fruit, water, and a little sugar. Make a pitcherful for this weekend's BBQ get-together and treat yourself and your family and friends to a cooling drink on a hot day.

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strawberryfarm.jpgAs far back as I can remember, every June my family would make our annual pilgrimage to Jones' Farm to pick bright red juicy strawberries. If we didn't leave with a heaping boxful then we didn't do our jobs. But as a kid I would always end up picking more for myself than for the box, eating every other berry and leaving with the tell-tale signs on my hands and face. I was just as guilty as the next kid, so actually I didn't feel that bad. Now as an adult I typically taste only one and try to keep myself from eating any more. I'm really just saving up for gorging on them in the privacy of my own home.

You really have to love strawberries to pick them yourself. After all that bending and picking, it's easy for a person to get tired. I must love them so much, because last week on a sunny yet breezy Monday morning, with the help of my mom, I picked 13 pounds of strawberries. But aren't strawberries easy to love? I don't think I know anyone who doesn't adore them. They're so sweet and mushy once you eat them. It's one of the most favorite flavors in ice cream and candy. Even lotions and some cosmetics are flavored with strawberries. That just shows you how extremely popular the flavor actually is.

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farrosaladInsalata di Caprese is one of those classic Italian recipes that shouldn't be reinvented. It's so simple and delicious just as it is—sliced mozzarella layered with sliced tomatoes and basil leaves and drizzled with olive oil. But there is room for reinterpretation, especially when you take those familiar flavors and ingredients and turn them into a whole new kind of salad.

I love grains in all their many forms, but they are most interesting when left whole and unadulterated. Wheat berries, for example, are wonderful in a salad. The Italian grain farro, which is related to spelt, is another whole grain that makes a great salad. This recipe combines farro with the ingredients of a classic Caprese salad. All the components that make a healthy and refreshing salad are right here.

Instead of sliced mozzarella and tomatoes, I use small bocconcini and cherry and cocktail tomatoes. For added tang, I drizzle the salad with red-wine vinegar. Serve this salad in place of the usual pasta or macaroni salad at your next picnic. It's perfect as a side dish for grilled meats, like steak or chicken. But it can even make a terrific light appetizer. Add some whole grains to your diet with this recipe. It will have you going back for seconds—even thirds.

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