Summertime, and the eatin’ is easy…
Folks, we’ve officially arrived at that point in the year when you’ll find a dizzying array of fruits and vegetables at the markets – Christmas in July for all us locavores.
It’s the time of year when you often buy more than you can eat, just because everything looks so darn beautiful. In July, you don’t even have to ask yourself what’s for dinner coz you know it’s going to be a big pile of colourful veggies, probably not even cooked.
Zucchini? Slice it thin and eat it raw. Ditto for peppers, tomatoes, carrots, beets, and kale. If you’re vegetarian, you probably have one of those spiralizers that makes everything look gorgeous… or how about grilled peaches with a little grass-fed cheese and baguette for dinner?
Bingo. It’s stone fruit showtime, and local apricots, peaches, cherries, and plums are not going to get any better than they are this month.
Where to buy: the famously delicious peaches from Klippers Organics made their debut at Trout Lake Market last week, and Golden West are bringing the first pick of their organic Bing and Rainier cherries there this Saturday. For midweek stone fruit munching, check out Rai Produce’s selection of cherries, apricots, peaches, and *gasp* early apples at Main St. Station and Downtown Markets.
How to choose & store: when selecting stone fruit, look for vibrantly coloured flesh that yields slightly and has the tell-tale sweet and flowery smell of ripeness. Refrigerate unwashed in a plastic bag and make sure to eat within 2-5 days.
Fruity sipping: try Apricot Ambrosia Chai made with BC apricots from Trudy Ann’s Chai & Spices. Hot or iced, we bet it would pair well with this week’s In Season recipe for a divine-looking Peach & Mascarpone Tart from local blogger and photographer Foodiecouver…
Peach & Mascarpone Tart
3.5 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
4 ounces mascarpone cheese
3 ounces cream cheese,
2 tablespoons sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
1-2 ripe peaches, cut into thin slices
Preheat oven to 350°F. Finely grind gingersnaps in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of the tart pans with removable bottom. Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
Beat first 7 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Top with sliced peaches. Serve, or refrigerate up to 6 hours.
Fresh Pea Hummus
by: Vanessa Vorbach
2 cups fresh shelled peas
3 Tbsp olive oil
4 Tbsp lemon juice
¼ cup of your favourite fresh herb. Dill, parsley, cilantro, basil or mint work great!
1-2 gloves of garlic
salt, pepper to taste
Optional: Dijon mustard
1. Bring a pot of salted water to a boil and add peas. Cook for about 2 minutes, drain and rinse them with cold water.
2. Add all ingredients in a food processor and pulse for about 30 minutes. Add a bit of water or oil if you like the consistency on the creamier side.
3. Adjust seasoning to your liking. Add more garlic, salt, or lemon to taste and some pepper
– as a dip with sliced cucumbers, carrots, celery, apple
– for sandwiches or lettuce wraps on a flatbread with grilled vegetables
– as a pesto with zucchini noodles, olives and capers
– on a sweet potato toast with sliced avocado
Blueberry Lemon Pudding Pie
- 2 large (100 g) eggs
- ¼ cup (35 g) cornstarch
- ½ cup (80 g) granulated sugar
- ¾ cup (175 ml) 35% whipping cream
- ½ cup (120 ml) whole milk
- ½ cup (115 g) salted butter, softened
- ¼ cup (60 ml) lemon juice
- 4 cups (600 g) B.C. blueberries, fresh or frozen – divided
- 1¾ cups (240 g) graham cookies crumbs
- ¼ tsp (pinch) cinnamon
- ⅔ cup (150 g) salted butter, melted
- For the filling, whisk the eggs in a medium bowl and set aside.
- In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
- Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
- Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
- Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
- For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
- Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
- Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.
1.5 oz. Odd Society Wallflower Gin
1 oz. lime juice
0.5 oz. simple syrup
0.3 oz. Odd Society Crème de Cassis
2 BC raspberry, for garnish
In a mixing glass, pour gin, simple syrup, and lime juice over ice and shake. Strain into rocks glass with crushed ice. Use a Lewis Bag (or strong canvas bag) and a wooden mallet to crush ice. Top with a drizzle of crème de cassis and garnish with two raspberries on a skewer.
High Stakes Lemonade
2 oz. Odd Society Mongrel Unaged Rye Spirit
0.75 oz. lemon juice
0.75 oz. rosemary syrup
6 BC blueberries
Lemon peel, for garnish
Rosemary sprig, for garnish
In a mixing glass combine all ingredients and shake. Pour into a highball glass, top with soda, and garnish with blueberries, lemon peel, and a sprig of rosemary for garnish.
Steep 3 large rosemary sprigs in 1 c. boiled water until lukewarm. Strain, add 1 c. of sugar and stir until dissolved.
Mandair Farms-style Tinde
6 apple gourds, cut into 4-6 pieces
1 onion, sliced thin
1 tomato, diced
1 tsp. cooking oil
1 tsp. fresh ginger, minced
2 cloves garlic, cut fine or minced
1 tsp. cumin
1 tsp. tumeric
Salt and pepper to taste
- Sauté onion, garlic, ginger, and cumin on medium heat for one minute in a teaspoon of cooking oil.
- Add the tomato, tumeric, salt and pepper into the sauté mix and cook for 5-6 minutes on medium low heat.
- Add in the apple gourd and cook until they are soft. For a more pasty sauce, add 1/4-1/2 cup of water.
- Garnish with chopped cilantro and serve hot with rice or roti. Also try stuffing it into a tortilla with some sour cream for a delicious, plant-based lunch.