Summer’s Bounty

It’s summer and our choices of fruits and vegetables are seemingly endless! Going down the aisle of stalls at the Pacific Coast Farmer’s Market on Thursday on Main Street is such a treat.  Just looking at the variety of fruits and vegetables available directly from their harvest at nearby ranches makes one grateful to be here in the Bay Area and privy to such bounty.

Resendez Farm down in the valley at Hughson is featuring this week’s produce fresh from the fields.  They also want to alert us that very soon they will be bringing a great grape harvest of Thompson Seedless and Red Flames as well as their chocolate cherry tomatoes.

J & M Farms are bringing tasty juicy tomatoes also.  Additionally, you will find peaches, nectarines and cherries, the latter available perhaps for only one more week, so get you “cherry fix” now!

Stop by Lemon Tree for some unique Indian food, prepared fresh and ready for your table.  How easily you can vary your menus by trying some new ethnic foods.  You may find a flavor that will enhance and vary your summer menus.  All these treats will be there when you stroll the aisle to the strumming harp of “Angel” as she offers lively melodies on her talented “strings.”  Moving in time to her music makes shopping fun.

Of course, if you haven’t been tending your garden as well as you should have, there are beautiful bouquets of just picked flowers in a rainbow of colors from Fernandes Flowers.  Abel is always ready to exchange a cheerful greeting and explain the names and features of his many varieties of blooms and greenery.  I always seem to find a display of some posies I have never seen before.  And – the color choices are many.  Having a bouquet of fresh flowers adds life and color to a table or hallway and makes the area cheery and welcoming.

Stuffed Tomatoes

4 ripe tomatoes
lettuce cups
smoked turkey or chicken, cut up
3 T. sweet pickle relish
3 T. minced celery

Turn tomatoes, stem end down and cut each not quite through in sedges.  Spread apart.  Place in lettuce cups on serving plate.  Combine meat, pickle relish, celery and enough mayo to moisten.  Spoon into center of tomatoes.

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Summer Salad

2 c. chopped tomato
1 c. sliced cucumber
1 can (3 oz.) or equivalent fresh sliced mushrooms
3 T. vegetable oil
3 T. wine vinegar
1 clove garlic, minced
1 t. salt, dash pepper
3 T. blue cheese, crumbled

Place tomato, cucumber and mushrooms in bowl.  (If using canned, use undrained)  Combine remaining ingredients except cheese and lettuce and pour over veggies.  Chill several hours and then serve, sprinkled with cheese and placed on lettuce.

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Peachtree Salad

2/3 c. salad oil
1/3 c. wine vinegar
1 clove garlic, split
1 t. sugar
½ to salt, dash pepper
8 c. torn salad greens, chilled
1 c. minced parsley
1 c. sliced peaches
½ c. broken pecans.

Combine first 6 ingredients in a jar, cover and shake to blend.  Chill, then remove garlic and shake again before tossing with greens and remaining ingredients.

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Colorful Cherry Salad

Toss together: 1 c. pitted fresh cherries, 1 c. cantaloupe balls, ½ c. diced avocado and 1 c. grapefruit sections.  Heap in crisp lettuce cups and serve with French dressing.  Too easy, very fresh and tasty!

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