Recently harvested: basil, shallots, broccoli, heirloom tomatoes, green onions, chamomile.
I thought it would be fun today to share some different ways that we've been preparing produce in our kitchen this summer.
Zucchini: We have a go-to zucchini pancake recipe that we love, and to that we've been adding corn kernels from 2 ears of corn. Make a big batch as these freeze well.
Basil: To top the zucchini pancakes, we made a simple basil oil. It's just basil and olive oil whizzed in the blender with salt and pepper to taste. I think this would also be lovely on sourdough toast.
We added basil to our latest batch of kombucha, and the results were truly delicious. I hope to try a batch with chamomile next.
Blackberries: This year I've been really into making infused fruit vinegars. Just remember to use vinegar that has at least 5% acidity.
Chard: My new favorite way to prepare chard involves removing the rib (and chopping it into small pieces) and then steaming or boiling both the rib and the leaf. This should be a quick process--only a few minutes. Then add it to a skillet with olive oil, garlic, chopped Kalamata olives, and diced banana peppers and heat until everything is warm. Serve topped with a very small amount of feta cheese.
What are some of your favorite, simple recipes for the summer produce you've been harvesting?
