There is something special about a summer breeze. The way it softly glides against our skin, gently caressing and cooling us, and sometimes even offering an almost intoxicating aroma of all things that are fruiting during this enticing season in the upper Midwest. It is a blessing from God […]
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There is something special about a summer breeze. The way it softly glides against our skin, gently caressing and cooling us, and sometimes even offering an almost intoxicating aroma of all things that are fruiting during this enticing season in the upper Midwest.
It is a blessing from God to experience this extraordinary season. We shouldn’t let life’s busy schedules let a single day of it slip away. I think it’s the perfect time to allow a little extra time for your inner child to come out and play and help you to recall all the wonderful things you loved about summer’s bounty in your youth. Make note of them and take time to search them out to give yourself a chance to recapture those splendid moments that you can savor just as much today as you did in your youth.
Drinking from your “well” of joyous childhood memories might be your hidden fountain of youth!
Childhood summers were so carefree, and they offered us the same amazing fruit and vegetables that still exist today. Whether you were a cherry tree climber, a berry patch picker, or a tomato thumper, every fresh-picked flavor you enjoyed as a child can likely be rekindled at a local farm stand, farm, or perhaps even in your own backyard.
It is amazing how distinct the flavor difference is between store-bought and fresh-picked. A difference that makes it well worth seeking, especially when it’s a favorite food from youth. The amazing flavors of fresh garden booty is what initially prompted me to start a fresh herb garden, which lends an exquisite, elevated flavor when compared to their dried counterparts.
Fresh herbs offer this superior flavor, and appealing aromas, appearance, textures and unique health benefits. I cannot think of an easier way to elevate the appeal of any dish than simply sprinkling on some of your favorite fresh-snipped herbs.
Perhaps God planned this all along, and that’s why he provides us with such a bounty all summer long, so we can make meals that are luscious in flavor yet leisurely prepared. Thus, enabling us to spend more of our time fooling around like children outdoors!
Here is a sampling of simple ways to infuse the flavor of the season and provide you plenty of time to get out there and catch a summer breeze. Enjoy!
Summer tomato slices
2 large ripe tomatoes, sliced
1 ounce olive oil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon minced (or pressed) garlic
1 ounce freshly grated Parmesan cheese
Unrefined mineral sea salt and ground black pepper, to taste
Arrange the tomato slices on four salad plates. In a small cup, whisk together the olive oil, thyme, oregano, parsley, chives, and garlic. Add salt and pepper to taste, then drizzle over the tomatoes, distributing evenly among plates. Top tomatoes with Parmesan cheese then cover, and refrigerate, at least 1 hour before serving. Prep: 10 minutes. Additional time: 1 hour. Total time: 1 hour, 10 minutes. Yield: 4 servings.
Sour cream & chive tater salad
3 large red potatoes
1/4 cup sour cream
1/4 cup plain yogurt
2 tablespoons fresh chives, finely chopped
1/2 teaspoon unrefined mineral sea salt
Black pepper, to taste
Scrub potatoes then rinse clean (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain well, then cut into 1/2-inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled, about 2 hours, before serving. Prep time: 15 minutes. Cook time: 15 minutes. Chill time: 2 hours. Total time: 2 hours, 30 minutes. Yield: 4 servings.
Green goddess salad dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1 teaspoon rice vinegar
1 clove garlic, pressed
1 pinch cayenne pepper, or to taste
Unrefined mineral sea salt and black pepper, to taste
In a mason jar with a lid, combine all ingredients then place lid on jar tightly and shake until very well blended, about 3 minutes. For best flavor, place in refrigerator and chill, shaking occasionally, for one day, before using. Prep time: 15 minutes. Rest time 24 hours. Total time: 24 hours, 15 minutes. Yield: 8 servings.
Chef’s chive oil
3 bunches chives
1 1/2 cups grapeseed oil
Set a coffee filter in a sieve set over a heatproof measuring cup or bowl. Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes. Remove chive oil from heat and strain through a prepared sieve (do not press on solids or oil will be cloudy); let cool. (Note: Chive oil may be made one week ahead.) Cover and chill. Prep time: 10 minutes. Cook time: 5 minutes. Total time: 15 minutes. Yield: 1 1/4 cups.
