I found my June bucket filled with simple memories, thoughts and no-sweat recipes. All get to be bundled up with June's vibrant and summer-infused fruitage [have a quick look above]. Here are my favorite picks:
Alcachofas were a big part of our time in Chile. We would eat them at dinner, as an accompaniment, next to many other fresh goodies. Usually boiled. And while still warm, we'd peal off each leave from its flower and dip it in a homemade cream or oil based sause, biting off the fleshy part. Then the real skills came to the table: Who was able to cut out the artichoke heart, the tasty prize, leaving behind the hairy shell? Sounds easier than it is. Eating alcachofas comes with a ritual, and that's so beautiful about them.
This one is more of a cry for help. I can't chew the skin of this sweet fleshy gems. Same with plums, which have a totally different texture. Just by thinking of it, I get goose bumps even on my toes. Can someone tell me why that is? Because apricots are delicious and they belong to summer, like a dollop of cream on a slice of warm pie.
Green asparagus. Sauté in a grilling pan with heated olive oil. Sprinkle with sea salt, fresh ground pepper and onion powder. Take of heat and add bits and bites of goat cheese and roasted pine-nuts. For a caramelized tang, add a bit of balsamic vinegar to the green stalks while still in the grilling pan. Lay it over a bed of greens (spinach or baby kale) or just enjoy with a thick slice or crusty artisan bread.
Slice a couple of figs and use as garnish or as part of your toppings for green salads. Balsamic vinegar pairs really well with this sweet high-fiber treat. Want to bring it to the next level? Try roasting your halved figs (open side up) in the oven for a few minutes before adding to your dish.
My five year old started eating cherries this year. He is so proud he can handle the stony fruit.
Packed with health benefits. Surprised they have not been labeled yet as superfoods. I have to admit, I haven't spotted them around here yet.
Mixed into dips, sliced in salads, blended into dressings. You can fill them like little boats with tuna celery or corn tomatillo salad. Simple. High in nutrition. The best. Ever tried baking an avocado? Check out The Minimalist Baker and it's panko-baked-avocado tacos.
What can I say? They are always stocked up in our fridge. Ideally paired with tahini, hummus, avocado or bean dip. They never miss their spot on our dinner table.
A personal favorite. I just planted some sprouted fava (also known as broad beans) in the garden to have my very own supply.
I am sure that's from where my toddler girl gets her strawberry blond from... she devours these little red juicy balls like candy on a daily basis.
I do a happy dance when I find fresh squeezed grapefruit for breakfast in hotels or wherever we are out and about traveling. Something energizing about this fruit and every slurp comes with a zesty accent.
Another constant in this household. I keep a glass container with freshly cooked oats in coconut milk in the fridge. It lasts for about 4 days. Scoop out desired portion, top with sliced bananas, warm it up for a little, add fresh mixed berries and sliced roasted pumpkin seeds. Optional to close the deal: A spoon full of maple syrup. Ready to enjoy. Breakfast anyone?
Oh yes. Goosebumps again. Just like apricots. There is this can of plum marmalade my dad loves spreading on a slice of bread. This sweet vintage looking container would always be sitting on our breakfast (and sometimes dinner) table. It is a home staple and when I see it in a German delicatessen store here in the US, I have to get it.
Fun to eat (+Hummus). Great to add some more crunch into salads. Easy snack on the road.
By the time you finished reading this post, the farmers market near you will most probably be already in full swing. Let's go ...