Summer

With my garden laden with cherry tomatoes this year, I've tried to come up with different solutions for using them in recipes besides eating them raw as fast as they ripen. Last year I made cherry tomato salad, but even then the plants were so abundant that I fed my coworkers with tomatoes for weeks upon weeks. This year, my cherry tomatoes are the only ones that haven't been affected by the blight, which has caused havoc on farms in the Northeast. Some farmers have now resorted to burning their crops. Luckily the disease hasn't been so drastic in the small scale. This year I'm keeping all the tomatoes to myself.

For me each raw cherry tomato is a burst of powerful summer flavor, but with a bit of cooking, they are even better. One of the best ways to get the maximum flavor from vegetables is by roasting them. Roasting cherry tomatoes concentrates their flavor so that they taste almost like sun-dried tomatoes. In this recipe, I roast them with the addition of garlic, oil, red pepper flakes, and vinegar. The balsamic vinegar brings out a layer of savory sweetness while the other ingredients create a simple and very tasty sauce. There are no long hours of cooking sauce on the stove top required. Once the pasta and roasted tomatoes are combined, the addition of fresh herbs releases perfumed aromas and pungent flavors. It's truly a very satisfying and quick-to-make pasta dish.

Have you ever attended a grill shindig where chicken is the star of the show and what you are served resembles eau d'ashtray or worse the bird is literally still raw.  Bleck.

For some reason, people feel the need to char the heck out of grilled chicken, leaving it dry and literally unpalatable.  But you eat it anyway to be nice. 

And then there are those who remove the chicken from the grill too soon because they put the grilling sauce on way too early and now it's burning.  Their solution...take the uncooked chicken off the grill... a very dangerous choice.  There seems to be no middle ground.

It's not Summer until you've eaten a peach over the sink, nibbled on cherries, and enjoyed a stack of fresh blueberry pancakes. One of the most highly anticipated Summer treats aside from all the luscious fruit, is fresh corn. When I see Brentwood corn, I buy it. It's sweet, tender and pairs wonderfully with all types of shellfish, blueberries, lime and avocado.

Corn is high in starch and carbohydrates but it's also a good source of Vitamins B1, B5, and C, folate, dietary fiber, phosphorus, manganese and protein. I use white and yellow corn interchangeably. White seems a bit sweeter and yellow a has a rounder flavor, if that makes sense. Corn should be cooked as soon as possible, after it has been picked. It's particularly good in fritters, pancakes, succotash and salads. If you eat it on the cob, try squeezing lemon or lime juice over it and dipping it in something spicy like smoked paprika or chile powder. Another way to enjoy it is with crumbled Mexican Cotija cheese. Slather the hot cobs with mayonnaise and dip it in the cheese. Messy, but good.

Where would I be without California farmers? If it weren't for them, I would never have discovered the sticky, caramel bliss of Medjool dates, the tropical pina colada flavors of cherimoya, or the simple joy of munching on raw summer sweet corn. Yes, raw corn.

At first, I was skeptical. Having grown up in New England, I was accustomed to bright yellow, fat kerneled ears of corn steamed to perfection and doused with melted butter and salt. But the LA farmer insisted I taste the raw corn he was offering: raw, white, small kerneled corn. How could such puny corn possibly be good without butter and salt?

Still, I held out my palm while he filled it with a scoop of raw corn kernels. With one swift swoop of the arm, I popped the entire handful in my mouth. It was crunchy, as in snap! crackle! pop! crunchy and surprisingly juicy. As for the flavor, well, it was natural. Just unadorned, mildly sweet, old-fashioned corn flavor. I was hooked.