A Slice of Summer: Peaches, Tomatoes, Pickles and What's Filling Me Up
A peek at the small joys of my summer so far.
Good Morning and Happy Sunday!
Beyond recipes and stories, I’ve been wanting to share a few things that inspire me—things I’ve cooked or baked and loved, little moments from daily life, kitchen tips, favorite finds, snapshots from everyday life, things I’m excited to try, and little things that make everyday life a little more sparkly.
Let’s dive in!
My summer started with over a hundred pounds of (perfect, ripe, sweet) apricots, which were lovingly washed, trimmed and chopped, then boiled into a rich, buttery jam.
This apricot jam technically could last a year, but let’s be real, it won’t. Spread thick on toast, it’s basically summer in a bite.
I picked up a hefty box of pickling cucumbers from a nearby organic farm I met at the Farmer’s Market.
Turns out they’re more than happy to sell in bulk if available, and these couldn’t have been any fresher or more flavorful.
Pickle consumption is high around here, so it’s fine that it made…..a million.
After a good scrub and ice bath in the sink, these beauties were sliced, packed into jars, and doused with brine.
The Saturday morning Farmer’s Market in my town is one of the best parts of the week—fresh produce, good energy, and always something new to bring home.
Baskets and wagons are brimming, the fruit practically glows, and the air smells like tacos, fresh bread, ripe tomatoes, and pie.
Everyone says good morning, and means it.
I’ve fallen hard for these little hand pies, so much so, I’ve been buying them almost weekly, and now I’m inspired to make my own.
I even stocked up on a few pounds of Bing cherries, which are pitted and frozen and waiting for their moment.
Dried peaches and apricots were sitting out for sampling, and yes, I tasted both. Okay, twice.
When I’m not busy eating pie for dessert, I’m loving a simple bowl of sliced fresh strawberries with a little whipped cream.
Dessert? Yes.
Breakfast? Also yes.
The mini seedless watermelons have been as sweet as candy this year.
I carved a dark green one into juicy little triangles, now on standby in the fridge.
Caught these peaches looking extra photogenic.
Stone fruits like plums, cherries, nectarines, and peaches are at their peak right now, and I’m doing my part by eating as many as possible.
Naturally, all that fruit led straight to a batch of Brown Sugar Peach Pie Bars—and yes, they’re as good as they sound. (link below)
I’ve also been working my way through plate after plate of this super fresh, impossibly simple salad.
Just pile tender greens high, add a few shavings Parmesan cheese, a twist of cracked pepper, a pinch of flaky sea salt, and finish with a generous glug of your favorite vinaigrette.
With greens this good, you don’t need to mess with them.
The first round of juicy little tomatoes is in—fresh from the garden, with a little help from my four-legged assistant.
I ended up with 8 glorious jars of sauce, sealed and stacked and ready for soups and stews on chilly, gray days.
Internet Snacks -Things I clicked, liked or made:
If you’ve never had the Famous Hershey’s Chocolate Cake, this story will convince you. (Eater)
I made these Brown Sugar Peach Pie Bars which totally lived up to the hype. (Broma Bakery)
Wouldn’t it be nice to have luscious summer corn on a cold January night? Here’s some tips to process and freeze it now. (The Kitchn)
If you’ve ever suffered the misery of soggy grilled zucchini, get help with these handy tips.
What summer ingredients are you loving right now? Tell me in the comments!