My Summer in Food

It has been a very hot and very busy summer.  I don’t know about you, but I’m ready for fall. Apples, apple cider donuts, pumpkin spice lattes, pumpkin ice cream, butternut squash, hearty vegetable soups, braised beef…

The chilly air means sweater weather. Orange is the dominant color of my wardrobe. I am never without a hot beverage (or a chronic case of the sniffles). And every Sunday, the apartment will be filled with aromas of simmering soup, roasting vegetables or a bubbly, baked pie. I can’t wait.

But before autumn comes to Brooklyn, here’s a look back at some of my favorites this summer—the home-grown, the raw, the cooked, and the more successful experiments…

Late June

I discover garlic scapes at the farmers’ market. I’m so fascinated by their shape and aroma that I buy 2 bunches…and have no idea what to do with them.

Voi-la! Pesto. Made with garlic scapes, olive oil, parsley, parmesan, and some pecans I had in the freezer. As potent in flavor as it is bright in color.

JULY

Yellow corn grits with shrimp and bacon. A lovely mess, worth every minute spent in an infernally hot kitchen.

Cooking Light’s lightened-up Lemon Bars. Tart & creamy custard, crunchy nutty crust. A new fave.

August

My birthday cake, made from scratch by my mom. Layers of golden sponge cake, vanilla custard and chocolate cream, surrounded by toasted almonds and hazelnuts. I rationed out portions for myself for the week. The cake didn’t last longer than 3 days.

Raspberries from my mother’s garden. The bushes grow wild, and no matter how much she cuts them back, they take over half the yard every summer.

The fig tree dominates the other half of the yard, and threatens to take over the house. By the 17th of August, the tree has fruited completely, but not one of these little guys is ripe for the picking. Wait for Labor Day, mom advises.

Is there nothing in the world more emblematic of summer than a perfectly ripe peach?

Oven roasted ratatouille with garden grown eggplant, tomato and zucchini…

…makes an excellent topping for pizza!

I finally got around to making The Kitchn’s Magic One-Ingredient Ice Cream. Google it, read the recipe, follow it to the letter, and be amazed by the texture and flavor (helped immensely by cinnamon and vanilla).

Early September

I love my mother’s hands in this shot. She’s shaping the foundation of our dinner…

Foreground: Mushroom/Sausage Pizza. Background: Margherita

More raspberries. This time, I make sauce: raspberries, sugar, Grand Marnier. Right now I’m having some with fro-yo. Mmm.

Sunday September 2nd. Finally, the figs are ready.

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