It’s summer. It’s warm and sunny. The fresh, local produce in New Jersey is hard to beat.
Right down the road, there’s a stand that sells the produce they grow in their back yard. So far I’ve had their tomatoes (bucket loads of them), grape tomatoes, corn, summer squash, zucchini, onions, and one peach. All delicious. As I was recently saying to Charlie, I don’t know how I’ll ever be satisfied with store-bought tomatoes again. These just have so much more flavor.
That’s not even to mention the other farms and farmers markets very near me (Russo’s Farm, Trenton Farmers Market, the once-a-week Farmers Market in Hightstown, etc.), where I’ve gotten locally-grown delights.
And, ever since I heard from the Nutrition Diva (whose podcasts I love) that eating two whole tomatoes a day wasn’t being a glutton (I submitted my question via Facebook), I have been trying to turn into a tomato this summer!
Not to mention, there are perfectly ripened avocados that I can find in Whole Foods for $5 a bag. Although they aren’t local, they taste perfect. Until we live in an avocado-growing locale again, I think this is the best I can hope for.
Summertime meals center around fresh produce and, often, consist of that produce either washed and sliced or slightly doctored up:
The above dinner was photographed only on my iPhone (like the avocado above) and in a rather poorly lighted area, which accounts for its poorer quality. I don’t always think to photograph our meals at home, although when I’m particularly proud I do.
This one consisted of a recipe from the Everyday Food magazine, which I love. It was the Spring-Vegetable Couscous with Chicken. I wish I’d made it when we had local asparagus, but we were just moving then and I couldn’t get myself in gear. Another change I made to the recipe was due to the fact that I discovered while making the recipe that I didn’t have any regular couscous (the recipe called for 1 cup). I had about 2/3 a cup Israeli couscous (larger size) left in a container, but that’s all. Hmmm … I decided to add bulgur wheat to fill out the 1-cup measure, so the amount would be similar to what the recipe called for. It worked! So, we got a little more whole grain than the recipe might have intended.
The star of the meal, although the tomato is always a star in my book, was the stuffed squash. I followed a recipe I found for Stuffed Summer Squash. If you scroll to the bottom of the linked blog entry, there’s the recipe. I followed it pretty thoroughly, except I didn’t have any of the recommended cheeses, so I shredded some Fontina we had. The only other “unhealthiness” added were bread crumbs I made from some whole wheat we had on hand and the 2 Tbsp of olive oil used to make the 4 servings of the side dish. Most of the contents of the stuffing were onions and squash guts (technical term, I’m sure). All in all, it was a pretty good-for-you way to dress up this plentiful summertime vegetable. It was quite tasty and you didn’t lose the squash among the other flavors. Baked summer squash is QUITE delicious.
So, with all these delicious and healthy summer options at my fingertips, WHY did I make reservations tonight for a new German/Swiss/Austrian restaurant that opened up in a small town near us?
Do doughy dumplings and hot, saucy meats sound particularly summery? No.
Is this the stuff real Germans (etc.) eat day-in-day-out during hot summer weather? As far as I observed, no.
Should I eat Wursts just because I can? No.
Am I still looking forward to it nonetheless? Yes!
So, soon I’ll be posting a review of this newly-opened restaurant. I hope it serves good enough food to satiate my nostalgia-craving for awhile. Then I can get back to the very, very good foods that await me at my local farmers markets (and there are many more than I’ve already tried this year).