Obtainable. Obtainable and overwhelming. That pretty much describes this summer. We can obtain great memories this year by creating a fun summer in spite of all of the social distancing. It just takes a lot of inspired thought to reconsider what we think it should look like. To open our minds to something different. To rethink and redo all the plans, goals and ideas I had for this summer is so sad, it’s incredibly overwhelming at times. Especially when the zucchini I planted has failed to produce and the rabbits gnawed the tops off all the green bean plants and the slugs….aaagh! the slugs! It just adds to the sadness and the sense of failure. Damn it. The only way to soothe this achy heart is with a full stomach.
A crispy crust with some cheese and herbs is all I really want. But then all there are a lot of fresh vegetables that are sitting on my kitchen table to consider using up like the massive summer squash my neighbor foisted on me and perhaps some roasted peppers that have been hanging out in the refrigerator.
This is a forgiving recipe so that you can use whatever you have on hand and it will still come out tasting delicious and satisfying for dinner especially when paired with your favorite chilled rose. (Just a suggestion!) Easily swap out the flour in the crust for King Arthur Gluten Free Measure for Measure Flour to make it gluten free.
At this time of year, after Labor day, when the nights are much cooler and the days are sunny and dry, we drift into the end of tomato season on Cape Cod. Like many, I anticipate the arrival of tomatoes ripened on the vine, warmed by the sun, so juicy they sometimes crack open at the touch. I cannot wait to make a tomato sandwich with slices stacked so high, I can barely get my mouth around it. Tomato and cucumber salad, tomatoes with just salt and pepper as a side dish, tomato tarts and tomato pies. The possibilities seem endless for this versatile fruit. Until they don’t. Until I get tired of all of the tomato recipes I cannot wait to make while I pine away thinking about them during cold winter months. But I also cannot stand to see any go to waste. That is why I now make tomato jam. It’s fast, easy and works with all types of tomatoes even those sad looking store bought cherry tomatoes on supermarket shelves in February. But the best tomato jam is made and devoured right now in September. Continue reading →
Before I ever saw this recipe, I could never imagine treating fresh from the garden green beans this way. Aside from quickly blanching them until bright green, adding a plop of butter and sprinkling them with sea salt, I never did much else before putting them on the table. Then, last summer I came across this recipe that implored in the head note for readers to just try it at least once considering that the longer cooking time and high heat was against the current popular way of preparing fresh summer vegetables with as little interference to their natural state as possible. I dared to dive in. Continue reading →
What to do with all of the local tomatoes that I have been waiting so long for? I wish they ripened a little at a time so that I didn’t feel rushed to enjoy them all! But here we are in mid August when the tomatoes seem to be ripening faster than anyone can possibly eat them all. This recipe for tomato pie helps. The whole wheat crust lends a bit of cracker type texture which keeps the crust from getting soggy from too much tomato moisture. And who doesn’t love some sharp cheddar cheese with tomatoes? I cannot resist. Make this pie as a side to go with dinner, for lunch to go with a green salad or for breakfast as it is the perfect accompaniment to softly scrambled eggs. I also like it cold right out of the refrigerator the next day, if there is any leftover, like a slice of super fancy cold pizza.