Summer

To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together.

Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert but it's excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It's actually pretty good without the tomatoes too. I was a little undecided as to which way I preferred it, so try it both ways and you tell me which you like better!

This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that's what you have on hand. Even though it's cooked on the stove and not on the grill, it really tastes like summer--the fresh corn, tomatoes and salmon look like summer too. Here's to a little summery inspiration!

A major aspect of the garden living lifestyle is the understanding of each season’s produce. In a culture where summertime fruits are available in winter, I feel that a true garden lifestyle is marked by the gardener’s knowledge of “in season” produce for the freshest garden experience possible. Having an understanding and knowledge of your garden and the land’s timely bounty is a must for garden living, for the rewards of this understanding are delicious. For this Farmer, knowing when peaches, blackberries, and other seasonal delights are at their finest is a memorable stopping point on the garden living journey.

As a Georgia boy, I have grown up under the shade of pecan groves and amidst the rows of peach fields. In fact, the Peach County line is only a stone’s throw from my home. Growing up on a farm lent the opportunity for an education with nature as professor, learning in relation to the seasonal and native crops perennially noting the time of year.

Each season is marked by its produce in my mind, a marking that has imprinted itself into a garden living mindset and thus lifestyle. I know we’ll have blackberries in late spring and summer, followed by peaches, watermelons and wild plums, muscadines and scuppernongs in late summer and into fall and finally pecans in the year’s latter months. From the brambles and briars yielding scores of deep purple blackberries to the fields laden with peaches, I have come to rely and respect nature’s bounty for its simplicity, its flavor, and beauty.

We celebrate summer with grilled meats and boiled corn, the golden ears arriving at the table, resting in silky pools of melted butter, ready for a dusting of freshly ground sea salt and black pepper.

Many people hunger so much for corn they eat it every chance they can to such an extent that, sooner or later, familiarity breeds disinterest and even a little disdain.  Where it seemed so celebratory at the beginning of summer, by August they turn away when a platter of corn is placed on the table. 

That's pretty much the way it's been for me.

On my last trip to our local farmers market, I hadn't planned on buying corn until I noticed that very few farmers were selling corn and those that were had very little to sell. Arriving late, the corn was almost sold out. Talking with a farmer, I learned that local corn will disappear from the market in a couple of weeks. After that, no more corn until the spring.

Last week I hosted a cooking class with my friend, “J”.  Each year we donate a cooking class to our school’s auction and this years theme was “Little Bites”.  I wanted to not only come up with recipes that one could eat at a small cocktail party, but also, give ideas that could made in a few minutes, using pantry staples.

 It took me a while to motivate, but once I did, it all came together.  ”J” was in charge of cocktails, cheese + nuts, and setting the perfect environment.  We collaborated on the menu and I typed up the market list. 

Our little bites theme carried through to dessert.  I made a double batch of dough so I would have room to play with it.  I made a batch of these little cups.  But they failed. I started to get a little nervous because I kind of procrastinated and waited until a few hours before the dinner to bake these off.  

I baked off a batch of traditional style shortcakes which came out perfect.  Eli tested and gave the thumbs up. I went back to the drawing board.