SUMMER MENU NOTES

Summer is two full seasons in a gardener's world. Regardless, if it’s early or late in the season bees are buzzing, the sun is high in the sky, flowers are in bloom and fresh aromatic herbs are everywhere. This is a time to lay in grass with a piece a cheese, some fresh bread out of our wood burning oven and tomatoes that are warm off the vine.

In early summer we still have lots of goodies from spring and we can start to see added to our plates brassicas like cauliflower or broccoli, zucchini blossoms, new potatoes, tender greens, snap peas, beans, cucumber, cherries, raspberries, blueberries and blackberries. 

As summer progresses we start to transition to richer flavours like onions, baby beets, stone fruits like peaches, apricots, sweet corn, melons, grapes, aubergine, radicchio, fennel, summer squash, peppers and so much more. The abundance and options can be overwhelming. 

Stuffed zucchini blossoms
with feta, black lime, and espelette pepper

Olive oil preserved tomatoes
with stracciatella, basil and sumac

Salt roasted beets
with strawberry fennel sofrito, lemon mascarpone

Smoked beef short ribs
with charred scallions and peppers

Passion flakie
with peaches and cream