Summer

Blue and yellow, shades of pink, all green – right out of the garden and into my house. This Farmer loves to snip blossoms, blooms, and branches and adorn my house with trappings from the garden.

Just a quick traipse down the garden path can yield little nosegays and bouquets aplenty to bring the outside in… and bring them in all summer long!

Neighboring colors on the contrast chart, such as blue and yellow, always make a visual splash and impact whenever they are used. Rather than a diametric contrast, such as orange and blue, slide over a step and use yellow.

I just think “happy” when I see such a jaunty combo, and rightly so! For the word “jaunty” has the French word for yellow as its root!

Just knowing that the combo of blue and yellow makes green gives this little trilogy of hydrangea, salvia, and melampodium an added oomph and pizzazz. The sharpness of the true green leaves with its parent blue and yellow colors is delightful.

While on the subject of green...

When people ask why my husband and I live in San Diego instead of moving back to Rhode Island, I usually say, “the farmers’ markets.” I’m joking. Sort of. Really, how many other places have over 40 farmers’ markets that are open year-round? We’re lucky, and we know it.

Fortunately, farmers’ markets are located across the country. So no matter where you live, here are nine ways to make the most out of your trips to the farmers’ market.

1. Be prepared. Before you leave the house, make sure you have some sturdy, eco-friendly reusable bags and plenty of small bills (ones and fives) and quarters. Consider bringing an insulated bag for items such as farm fresh eggs or cheese.

2. Be patient. Resist the urge to purchase the first plump tomato or crisp red bell pepper you see. Always stroll through the entire market once to assess the produce and prices.

If you've ever had a meringue, then you know how ethereal it can be. But combine it with cream and ripe strawberries and you have an exquisite dessert. Eton Mess takes these ingredients and jumbles them together in a mess, hence the name. The dessert hails from England's famous Eton College. As the story goes, it was either created by cheeky boys who mixed all their desserts together—and one day it happened to be strawberries, cream, and meringue—or it was invented by a crafty shopkeeper at the local food shop. However the dessert was founded, I'm glad it was invented in the first place.

I'm a big sucker for desserts with whipped cream and I'm a big fan of British desserts like trifle, so Eton Mess is easy for me to adore. The traditional way of making this "mess" is to mix all the ingredients together, but I like to layer the dessert so you can see the berries through the glass. I also tend to use more cream than other recipes specify, making this a very plush dessert. There's nothing like billowy clouds of cream enveloping crunchy cookie bits and sweet, mushy berries in this easiest and most pleasing of desserts.

Barley is a wonderfully versatile grain with a rich nutty flavor and a nice chewy, pasta-like consistency. According to the Whole Grains Council, “barley is highest in fiber of all the whole grains, with common varieties clocking in at about 17% fiber.”

It’s a great addition to hearty soups, but it’s also nice in summer salads and makes a perfect alternative to pasta.

This recipe is easy to throw together early in the day and stored in the refrigerator, giving the ingredients and chance to blend and become more flavorful. You can add other favorite summer ingredients like cucumbers, zucchini, or cherry tomatoes.