Good Stuff NW: Summer's Swan Song
It’s hard to think about the end of summer when tomatoes are just peaking at farmers’ markets and in local gardens, and peppers are only now starting to appear, but area farmers are planting their last rounds of lettuces for the summer, and are rushing to get broccoli, kale and beets planted for fall and winter harvests.
Though here in the maritime Pacific Northwest, we still have plenty of warm summer and early fall days left for gatherings with friends and family as evenings linger, candles are lit and crickets begin to sing. Grilled salmon and albacore make frequent appearances on our summer table as filets or as the centerpiece of a Niçoise platter, and with Oregon’s fishing fleet beginning to haul in wild albacore from just off our coast, now’s the time to buy those whole filets (or loins, in the case of tuna). Fortunately I’ve posted a guide to buying whole fish, plus a handy hack for no-hassle freezing that you can do at home without having to buy an expensive setup that you’ll only use once a year.
I often feel like the proverbial ant in the Aesop story this time of year, what with making preserves and chutneys from seasonal fruit to last through winter. This year, though, I’ve discovered the joys of drinking vinegars, which can be enjoyed now while the sun shines as well as when temperatures drop and we need a tonic to revive our spirits. Check out this recipe for a fennel tarragon thirst-quencher, spritely with a spritz of soda or a shot of gin, and see if it doesn’t light up your happy hour.
I’ve also been stocking up (no pun intended) on corn stock from cobs I’ve denuded of their kernels, both appropriate for winter dishes like chowders or this sweet corn risotto (a terrific side with one of the filets mentioned above). Or how about a peak summer pasta dish that’s ready in a heartbeat, won’t heat up the kitchen and is maybe one of the best-and-highest uses for cherry tomatoes?
A real pleasure of this past couple of weeks was the opportunity to visit Ikoi no Kai, a program that serves the area’s Japanese American community, and tour their heritage garden. I think you’ll enjoy reading how they’re preserving cultural traditions and creating community through food.
I hope you enjoy the bounty of this time of year by shopping at your local farmers’ market and supporting our small farmers and producers, and I’m especially thankful for the sponsorship of the Beaverton Farmers Market. Stop in when you visit and tell them how much you appreciate this source of news.
Thanks for reading!
Kathleen Bauer