A Summer Almanac

The countryside in early July, Prince Edward County

Summer's Bounty

"In summer, the song sings itself." 

                                                                     -- William Carlos Williams

Living in southern Canada means enjoying all four seasons to their fullest.  Summer is filled with long warm days and -- at the best times -- beautifully balmy sunsets and nights.  We also experience great rolling thunder storms, many hours of daylight, and periods of downright hot temperatures.  All this leads to a region with a long growing season; home gardens and farmers' stands abound with produce: berries, stone fruits, melons, root vegetables, squashes, herbs and a plethora of other vegetables, including maize, tomatoes, peppers and green beans.  Such a bounty makes for easy summer eating and entertaining.



Pickled produce preserve the bounty

Farmer's stand in late summer

 In the Kitchen

Just picked from the garden -- organically grown tomatoes

Fresh summer salads are a staple.  A bumper crop of tomatoes means this salad extends easily into September.



Summer salad



Tomato Salad 

         Dressing:  1/4 cup balsamic vinegar
                          2 garlic cloves, minced
                          1 Tbsp. Dijon mustard
                          freshly ground black pepper
                          sea salt
                          1/2 cup extra virgin olive oil

                          Whisk together first five ingredients in a bowl.  Continue whisking while pouring
                          the oil in a slow, steady stream until oil is emulsified and ingredients are well
                          combined.  Alternatively, place all ingredients in a jar, close lid tightly and shake       
                          vigorously until well blended.

         Ingredients: 2 cups cherry tomatoes, halved
                            1/3 cup diced red onion
                            1/3 cup dry feta cheese
                            8 fresh basil leaves, washed, dried and sliced into ribbons
        
         Salad:  Place tomatoes, onion, feta cheese and basil in a bowl.  Top with 3 Tbsps. of    
                    dressing and gently combined.  Serves 4.




Roasted Green Beans in Three Easy Steps:

       Step 1: Wash and trim green beans.
 

         Step 2:  Place beans on pan lined with parchment paper.  Scatter with sliced shallots. 

                     Drizzle with oil olive, and season with minced garlic, cracked black pepper and
                     sea salt.  Roast in a 450 degree F oven for 15-20 minutes, tossing occasionally.
 

       Step 3: Serve warm.

Easy Party Starter:

Three-ingredient simplicity and delicious taste made this hors d'oeuvre a favourite starter. 

         The How-To:  Cut small baguette into 1/4-inch thick slices.  Arrange slices on rimmed baking
                              sheet.  Top with herb goat cheese; drizzle with olive oil.  Bake in 350 degree 
                              oven for 15-20 minutes.  Top with pesto.  Serve warm.



Goat cheese pesto crisps

Photos: D. Sleziak

Recipes: Tomato Salad, D. Sleziak

Roasted Green Beans adapted from Molly Stevens's All About Roasting
Goat Cheese Crisps, M. Stewart