This post originally appeared on Murder Is Everywhere.
Summer is supposed to be done. I know this because I see big yellow school-buses on the freeway, and the Staples office supply store is full of families loading up on binders, notebooks, and pencils. But may I make a public service announcement that it’s still summer out there? I only have to go to the farmer’s market in Baltimore to know this. August and September are the peak months for tomatoes, peppers, peaches and plums. Just about everything is at its best, with the exception of delicate lettuces.
Baltimore and nearby suburbs are awash in farmers’ markets, large and small. I usually shop at the big one that runs year-round in the neighborhood of Waverly on Saturdays, but I also adore the Kenilworth Farmers’ Market in Towson on Tuesday afternoons, which is smaller but has a more “artisan” feeling.
I find it exciting that Maryland farmers are now growing specialty tomatoes like the ones famous from San Marzano, Italy. Though I’m sure Italians would not be happy to see the name of that terroir applying to bullet-shaped, meaty tomatoes grown outside of Italy. But wow! The transformation of these Roma tomato varieties into sauce and chutney is magically easy.
Excellent cherry tomatoes went into this salad that is jazzed up with avocado, scallions and basil.
I rarely travel in the summer, because I dig very deeply into writing and revising. Fall is the time writers must travel for book festivals. I would ideally like to write-garden-cook all summer, but the heat drives me inside so I’m mostly writing and cooking.
My eyes are bigger than my stomach—how many things can you do with a gorgeous bunch of scallions before it wilts?
The smaller the zucchini, the more I want to eat them. But there are only so many ways to shred, slice, sauté and bake “courgettes,” another name for them that is not used here.
I tried to tempt my husband toward kale by asking him to grill it. Result: interesting, but still pretty sharp. With summer’s ease, these are experiments worth taking. If it doesn’t thrill the palate, try something else.
This is a delicious variant on potato salad; grilled potatoes and fennel, pickled fennel fronts and a yogurt mint dressing. And look below to see a snack of grilled corn tossed with fresh herbs and topped with cornflakes! All of these recipes are weekend experiments taken from an excellent recipe collection of Kerala-inspired grilled dishes published in an early summer edition of Food and Wine.
An improvised apricot-blueberry-buttermilk cake that I concocted looked rather like a Matisse. Fabulous warm from the oven.
Cooking summer produce is a way for me to vacation into different countries without leaving my house. Still, all the fancying and fixing can’t replace the perfect purity of what we can only eat in the summer, sometimes with a fork and often, just with the hands.