First outdoor meal of the season

My young neighbor Jack rolled up to me on his Razor scooter on Saturday and we chatted. "It's a nice summer day," he remarked. "It might not be summer tomorrow, but it is today."

I agree with him, and quick while it's summer, I made the season's first meal that I ate outside on a lounge chair. It's a steak cooked rare; mushrooms sauteed with ramps and finished with Madeira; new potatoes with butter and chopped herbs; a green salad with tomatoes, black radish, romaine, and sorrel; and a nice glass of Malbec. Thank goodness for Harmony Valley. Life was getting so bland!

Summer Swoon

Like a fool, I went on vacation. Why did I do it?! August is my favorite food time of year in Minnesota! Everything is ripe to bursting. All my favorite fruits and vegetables are peaking: corn, zucchini, tomatoes, basil, eggplants, cherries, berries, melons, peaches, and on and on and on.

I came home to an enormous CSA farm share full of impossibly lush corn, beans, tomatoes, peppers, basil, melons, and raspberries. I’m equal parts frantic and ecstatic, so the only reasonable thing to do is faint.

When I pick myself up off the floor, I will go straight to the kitchen and cook this stuff. Summer cooking should, in my opinion, be fresh and immediate. You should be able to march out to the garden in the middle of a recipe and pick something to put in the dish. The prep should be simple and the cooking time short.

Today’s blog is a twofer because I’ve been neglecting you all. I have here a pair of dishes with summer vegetables and their good friend olive oil.

Corn and Radish Salad
This recipe came out of the Southwest Journal a couple of years ago, and I tweaked it a bit. It’s a great thing to do with leftover corn on the cob. Ha! As if there’s ever anything left over of THAT.

Dressing for 4 cups of corn
A jalapeno pepper, seeded and chopped
Juice of ½ lime
1-2 t honey
¼ t ground cumin
¼ c olive oil
Salt and fresh ground pepper

Put these in the food processor or blender and liquefy them as you prepare the other ingredients.

The salad: Make it by the ear!
4 or 5 ears of cooked corn
6 radishes, halved and sliced (1 or 2 radishes per ear)
¼ c coarsely chopped Italian parsley (1 or 2 sprigs per ear)
1-2 T sliced or minced onion (a scant teaspoon per ear)

Slice the kernels off the cob. You do this by holding the cob on end and sawing a sharp knife down the side of the cob. Don’t dig too deep or you’ll cut into the cob; aim to cut off around three rows at a time.

Put all the salad ingredients in a bowl and toss them with the dressing. That’s all!

Zucchini Stewed with Tomato
Stewing a zucchini is not the same as stewing a chicken. It takes minutes, not hours. You can start this dish and throw it on the back burner while you toss a salad, and they will be done at the same time.

1-2 T olive oil
1 small onion, diced
2-3 cloves garlic, chopped
A pound of zucchini and/or pattypan squash, sliced into thick rounds
One or two large fresh tomatoes, chopped, or 1 to 2 cups of canned tomatoes (I found one jar left from last summer)
A handful of fresh basil leaves, torn
Salt and pepper to taste

Heat the oil in a large skillet and sauté the onion until translucent. Toss in the garlic and stir it around for a minute.

Add the squash and sauté until it begins to get tender, about four or five minutes. Add the tomatoes and, if needed, enough water so that the squash pieces are swimming just a little bit. Turn the heat down to medium-low and cover, stirring occasionally, for five minutes.

Have a look: the squash should be tender and the tomatoes should be thickened, not watery. If it is too soupy in there, uncover and cook off some of the water. Add the basil for the last minute of cooking, then season with salt and pepper.

Ladies Who Lunch

OMG, you guys. This may be the most precious thing I have ever posted. “Precious” as in “twee.” For I have created a Cheese Log.

...wait for laughter to die down...

Here’s the deal. Two kinds of people will like this thing. First, people who genuinely like cheese logs. Second, people who like them ironically. Which one am I? I’m not going to confess, and I challenge you to guess.

Three events have converged to result in a cheese log. First, I am planning to attend a small gathering over the weekend, and snackies shall be required. Second, radishes the size of golf balls showed up in my Harmony Valley CSA box today. Third, I have been keeping the salad burnet from last week's box in a jar of water in the fridge. The plant is so pretty that nothing seemed special enough to use it in.

Well, cheese log is the thing! It is pink. It is springy and cool. It is covered with the minced leaves of a sparkly-flavored, wine-dark herb. I am so pleased with my own cleverness that I may just decide this appetizer is too special to serve.

Wait, no I won’t.

Ladies Who Lunch Cheese Log
1 package cream cheese (use full-fat or the log will not be very solid)
1 golf-ball-sized radish
2 T minced chives
A dash of salt
A handful of herb leaves, minced fine

Chop the radish and throw it in a food processor with the cream cheese. Process for several minutes until pink and smooth.

Gently stir in (do not process!) the minced chives. Salt to taste. Turn the cheese out onto a piece of waxed paper. Wrap the cheese up like a burrito and refrigerate until firm.

Unwrap the cheese. (You can cut the log in half at this point if you want it to be smaller.) Briefly smooth it out by rolling it on a counter or between your hands, and then roll it in the minced herbs until covered. Serve right away; or wrap in a clean piece of waxed paper or plastic wrap and chill until serving time.

I’ll drink to that.