Too Much Harvest

August is the time for reaping all those veggies and fruits that you planted in the Spring. It's also the season for a lot of farms to offer good bargains their produce and offer baskets at low prices. Of course none of us can resist the lure of anything fresh picked . The problem is what happens when you have too much of a good harvest.

Right now gardens are yielding all sorts of vegetables esepcially the tomato. A few tomatoes are good. However what happens when you're glutted with them? The easiest answer is sauce. There's nothing wrong with making huge quantities of homemade pasta sauce to be frozen now and used during the fall and winter. You can also make homemade salsa and catsup if you're ambitious. Corn is another veggie that's in abundance right now. You can freeze it buty blanch (boil for five nmiutes first) The same method applies to broccoli, peas ans carrots. Save these for stews and sides at a later date.

If you have too much fruit then there are a number of alternatives. You can freeze straswberries. Just slice and add sugar and place in freezer bags. Peaches are a little difficult but still doable. Wash in very cold water pat dry with paper towels , cut in half and discard the stone. Then just drop into freezer bags and freeze. Of course with extra fruit you can make preserves out of them or usr as a topping for cakes and ice cream. You can also make sweet salsa to accompany roast meats, especially chicken and pork.

Don't worry if you have an overly boutniful harvest. There's plenty ot do with all those extra fruits and veggies. You'll be glad that Mother Nature blessed you with so much good homegrown goodness.

Light Wines For Summer

Everyone thinks wine is a winter drink to be served with heavy meals. Not true. There are plenty of light, fruity wines out there that would go well with salads and barbecues. They are delicate and crisp the perfect foils for grilled meats and vegetables. Some can even be used for accompanying desserts- unlike the more robust winter geared wines.

Summer wines are usually white although there are some refreshing reds and roses. Mostly everyone prefers the first however because it does go well with chicken and fish. Portugal gives us the perfect one in Vinho Verde a white with notes of grapefruit ans citrus. This can even be made into a white wine spritzer , perfect for back yard appetizers and finger sandwiches. Another summer stunner is the German Reisling wine. It too has citrusy notes as well as pear and apple. It can be accompany everything from the first course to dessert. It's the perfect drink on a warm August night.

Reds and roses get their due during these steamy days. Reds are always good next to a juicy home made burgers . The Spanish Riojas and French Beaujolais , with their mellow fruitiness and peppery notes are excellent with any barbecued ribs or grilled steaks. Roses are also good with these meats too. Roses are perfect with grilled salmon too. Try to buy ones that are low on tannins which give the wine depth and full bodiedness.

Don;t think that wine is only for the colder months. It's not. A good summer meals deserves a good summer wine. It'll bring out the sharp and delicious flavors of a barbecue or outdoor party.

Vegan Barbecues

Vegan and barbecue somehow don't go together in the same sentence yet that's not true. Even meat free eaters can enjoy every summer treat a meat lover can. It's easy. To sum it up in one word tofu. There are so many tofu products right now that any vegetarian could have a better barbecue than any carnivore right now.



Luckily the variety of veggie burgers has increased over the last decade. Years ago they only came in one tasteless flavor. Now the patties taste like actual patties and have extras such as salsa , basil, black bean, tomato and even soy cheddar cheese thrown in.Some even have an already grilled taste. Add some ketchup, onions and tomato and you have a regular burger. Even better is that you can fools guests into thinking they're eating Angus beef when in fact they're gobbling down the very healthy good for them soy.



Not to be out done but some companies like the truly vegan Morning Star Farms have hot dogs too. Put these on the grill and they taste like Nathan's real beef kind. Granted they're not as juicy but the texture isn't bad and the ends do get nice and crispy if you split them. There are also ribs and chicken patties for variation along with Morning Star's newest creation the turkey burger. All of these are great for the barbecue and would make for tasty filling meals.



Yes , vegans can have a great time barbecuing. It's easy thanks to the wide array of soy products out there. In fact they might even convert a few carnivores during a grilling spree.

Fit For A Pasha

Yesterday's New York Times Dining section had a few interesting articles.Another one about the Bulgarian-British chef, Silvena Rowe caught my eye. She has just come out with a new cookbook entitled "Purple Citrus & Sweet Perfume." It is also unusual because it deals with the cuisine of the Ottoman Empire. This is a delectable feast of different Mediterranean influenced dishes suitable for any pasha.

The foods are sumptuous, with rich ingredients that make the mouth water. The article, written by Olivia Snaije tells of Chef Rowe's travels and fond memories. her father, a Turk was also somewhat of cook and instilled in her a love of Eastern cooking. She talks lovingly of his eggplant borek, that is stuffed with feta and coated in melted butter. She has also traveled throughout the Middle East gathering up recipes as she goes.

Chef Rowe also is the top chef at London's famed Mayfair Hotel. There she incorporates these Middle Eastern treats into her menus. She is a big fan of pomegranate molasses which is a long time staple in Middle Eastern cuisine. Chickpeas are well used in her kitchen in almost everything. She is also big on using nuts which are another staple in that cuisine.

If you want to eat like a pasha then buy Chef Silvena Rowe's latest cookbook. You'll dine on fine Middle eastern cooking with relatively easy to navigate recipes. It's a good way to eat on these sultry summer days

Tacos With An Asian Twist

Today's Dining section of the New York Times had an excellent article on fusion foods.it may not be what everyone expects but it's gaining in popularity.It's Korean tacos, a blend of spicy Pacific Rim flair with traditional Mexican. Another surprise is that people all over the US are craving them.

Korean tacos were more or less born when the two ethnic groups worked together. Korean store owners would hire Mexican workers and the two ate lunch at the same time. When the rice ran out then Korean bosses grabbed tacos as away to hold the meal together. Also Roy choi a founder of the Kogi trucks that brings the Kor=Mex fare is also responsible. He was able to enable the food to hit all kinds of neighborhoods. It's not just in California but Midwestern cities like Indianapolis where Mid America is embracing it heartily.

The article, written by John T. Edge describes what's in the taco. The flavor may be a bit intense for some foodies.It's the spicy but tasty barbecued beef bolgoki with the fiery hot cabbage slaw kimchee. Unlike the regular fixings which have soothing guacamole and cooling sour cream, there are bean sprouts, onions and scallions and salsa - a nod to the original taco. I like tacos and love the mild and peppery blend of flavors. I don't know about the Korean one though. A milder version may be good. The article even says there's to be Korean pizza waiting in the wings.Now that I'd like to try.

The taco may be as Mexican as the Mayans and serapes yet now there is a new twist. Korean tacos are the ultimate fusion food. It's a nod to Asia while still maintaining its' Meso American roots.

A Tea Garden

Surprisingly your garden isn't just for growing fruits and vegetables. You can also find teas there as well. Various herbs can be boiled and made into lovely brews that are just as fragrant and flavorful as the store bought ones. Another plus is that you can create variations that tea companies can't make. You can come up with new flavors to enjoy any time of day.

What herbs make a good tea?Start with mint, chamomile and lavender.these have as bases for a few centuries. You can add rose hips for a touch of sweetness or hibiscus if you have that growing in your back yard. Herbs such as rosemary thyme and dill can be made into strong brews even though they;re primarily used for cooking. You can also use flowers such as a dried violets lavender and nasturtiums. Be careful with what you pick and please do research on your intended leaves.Some plant leaves such as the tomato and potato are very poisonous and don't lend themselves to brewing.

Once you gather up your herbs it's time to dry them. Hang them outside or anywhere cool and moisture free. You want them to be bone dry when you have to store them. Tie the herbs in little bundles and hang in an airy place like a back porch or breezeway.(you can also try your house too during these warm days). Once dried, then crumble the different combos into small plastic storage containers and with regular tea, store in a cool dry place.

There's nothing like creating your own custom blends of teas. You can come up with a variety or stick with a flavor that you really enjoy. Nothing beats a cup of garden picked fresh brewed tea .it's special because you had a hand in making it .

Tasty Summer Slaws

This is the season for no fuss cooking and easy eating. What better than to celebrate with a good old fashioned cole slaw. except these days, the hallowed shredded cabbage is anything but traditional and old fashioned. There are so many new takes s on it that it'll make that head of Savoy spin. You can have a good US flavor or try something international.

Basic cole slaw is easy to make. All you need is four to five cups of shredded cabbage and about three cups of shredded carrots. Mix in two table spoons of olive oil and mayo and a tablespoon of vinegar. However with any salad recipe you can vary it to give it zip and taste. I usually like mine with a good dollop of horseradish and lemon. These last add bite and lift just plain ordinary slaw into a phenomenal side. Other zesty add ins are sliced peppers, red pepper flakes and buttermilk.

Another spin on cole slaw is the actual cabbage itself. You can make it with the usual green and cut into thicker than usual for a chunky, crunchy salad. Cut into one in wide strips instead of shredding it. You can also substitute red cabbage for a different look and flavor. Red tends to be more intense and this works well with stronger vinaigrette's' including those made with balsamic vinegar. You can also mix the two colors together for a more colorful mix too,.

Summer is all about tasty salads and that includes cole slaw No summer meal would be complete without it. It'sfun and different, yet still good for you.