keeping up, keeping cool

Excuses for why I have not posted anything for months are as follows:

1. I have been traveling.
2. I've been busy with my health counseling certification.
3. It's been far too hot to turn on the oven, or the stove for more than 5 minutes.

Regarding number one, I've made trips to DC, Charlotte, Cape Cod, and Vermont. The last was a camping trip which included a campfire dinner of eggplant in a spicy ginger sauce, adapted slightly from Everyday Harumi. This recipe is delicious, and the cookbook is warm, welcoming, uncomplicated, and accessible. I highly recommend both.

Today I rhapsodized excitedly to a woman at the farmers' market about the virtues of purslane (a delicious wild green with a crisp lemony taste that has the highest omega 3s of any veggie!). I love learning all this stuff. I love sharing it. I promise I'll share more here, soon.

Now about number three... despite the lack of cooking, we have been eating very well around here. The garden is producing more tomatoes than we can keep up with, and we're starting to have an intimidating number of cucumbers as well. With these beauties from the backyard, and a cornucopia of produce from the farmers' market, there has thankfully been little need to turn on the stove. Meals around here lately tend to look like a smorgasbord of small salads, punctuated with hearty brown bread and some Millport Dairy cheddar cheese. I love eating this way. It feels both healthy and luxurious.

So instead of writing a recipe, I thought I'd list some of the raw goodies that have been on our table. Raw food in the summer will help keep you cool, hydrated, and feeling peppy and vital despite the heat wave. And it's yummy.

Lemon-rubbed kale with grated sharp cheddar.
Sliced cucumber with scallions, soy sauce, and black and tan gomaiso (sesame seeds with sea salt)
Black brandywine and Russian plum tomatoes with sea salt and basil
Quick pickled kohlrabi with ume plum vinegar and mirin.
Steamed beets with fresh basil and mint
Purslane with figs, goat cheese, and honey balsamic dressing.
Plums and blueberries--they are in season, and absurdly good!

Enjoy!