By Expat Chef
It’s been hot here. That’s an understatement. 105-degree days with 115-degree heat index. Hot. Nasty, drought-inducing, yet humid, just to mock us and make it even more miserable. The air-conditioning broke down at work. All week. Then, like a miracle, a violent wind swept in. Friday brought a dark, rainy and turbulent day. Saturday arrived, under 80, partly cloudy, a cool wind, and those huge puffy white clouds like the ones in children’s drawings. In other words, a perfect day to go to the market.
A day for buying flowers and a baguette, lingering over coffee, listening to the improvisational jazz music from the band. A day to just be Outside.
Just as the drought in the weather ended, so too, did the drought in variety at the farmers' market. The market was exploding with new and different produce. The usual items were there, but I’ve talked enough on those. The first melons, including ambrosia cantaloupe, sweet and tender; Eggplants, white eggplants and aubergines; jalapenos and tomatillos, beans and corn; plums and dark sweet cherries. Buttery new golden potatoes, just out of the ground. I’d swear they felt creamy when I was cutting them up to roast.
And the first heirlooms tomatoes, just starting to appear. Brandywines and three varieties of cherry tomatoes. Two varieties of Asian melons, tiny in size, striped orange skin on one, light green on the other.
The dog days of summer are the glory days of summer produce. I can’t believe it is almost August. I meant to keep this great map of everything that would come into season at each given week. Oh well, maybe a surprise is better.
We bought more produce than a family of ten should likely eat. But, oh, is it good. We made dinner for friends tonight. My other “kitchen love” did not disappoint me. Todd English’s recipe for Corn Pancakes with Whipped Goat Cheese and Scallions were great. He was very specific in the recipe to make this at the peak of sweet corn season. Heaven, with a bit of rosemary mixed into the cheese. No wonder People magazine named him one of the fifty most beautiful people. And he can really cook. Be still my stomach.
We had the corn pancakes for a starter along with fresh made mozzarella, basil and some of the heirlooms, a bit of balsamic and olive oil, and the baguette slices. I roasted the potatoes with sweet red onion and shallots, olive oil, rosemary, pepper and sea salt. For dessert, my husband cut up the “football” watermelon and a cantaloupe, sprinkled in blackberries and blueberries. Then, he warmed local honey with Grand Marnier and added some fresh mint. Toss together and let marry in the fridge.
After a miserable week, it’s good to love summer again.
You can find the Expatriate Chef lying on the floor of her kitchen, groaning in discomfort from eating to much, and yet not regretting it a bit.
