summer

Sweet summer corn from Maciel Farm and Kawano Farms at the Little Italy Mercato is ready for the grill, salads, and salsa. Smear Springhill Cheese Company’s European style butter on an ear of freshly shucked corn before throwing it on a charcoal grill just long enough for the kernels to turn golden brown, add a little more butter and a pinch of Sel Gris salt from Salt Farm before you dive in!

Steam corn just until tender before slicing it off the cob to toss with diced red onion from Sage Mountain Farm, a little basil from Rivera’s Treasure Garden, and a drizzle of freshly pressed olive oil from the Farmer’s Daughter; serve chilled for a refreshing summer salad.

Grab a handful of hot peppers from Proios Farm or Suzie’s Farm, green onion from Schaner Farm and cilantro from Vang’s Farm for a bright salsa - try it over a grilled seabass filet from Poppa’s Fresh Fish, your friends will think you’re a natural-corn chef!

FROM RUSSIA, WITH SOUP

Invite your neighbors over, turn on some music, sit outside and settle down with a bowl of hearty, cold Russian beet soup. On a hot summer day, this soup is energizing and light. The red beets from Suzie's Farm, with their sweet flavor that is close to the earth, from which they emerged, make a dazzling duo with JR organics' cucumbers. In a mixing bowl, combine three cups of buttermilk, a peeled & quartered cucumber, 3-4 cooked beets (sliced, with juice), and two chopped green onions with a bit of white vinegar. Stir in a bit of fresh, chopped dill or mint and a dash of salt to taste. Let soup chill for a couple of hours, or overnight, and serve cold, replacing the traditional sour cream garnish with a dollop of fresh goat cheese from Nicolau Farms. A loaf of fresh rye or pumpernickel bread makes this dish a real Russian experience.

SUCCULENT SUCCOTASH!

With all the sizzling, summer days we've been having lately, it's about time to head down to the new Pacific Beach Tuesday Farmer's Market and stock up on some of summer's best fresh produce, make a picnic, and head to the beach for sunset! Summer means squash and beans- the perfect ingredients for a light, savory succotash. Normally comprised of corn, beans, ham, and any other leftover veggies, the English word "succotash" has been translated from Narragansett, an ancient Eastern Algonquian language, now extinct. When you see all the delicious food offered at the market this week, you'll be quick to head home and cook up your own version of the traditional stew that will make even Sylvester the Cat swear...

If ham or bacon doesn't suit you, substitute fresh summer squash or eggplant. To make a basic succotash, grab two pounds of dried fava beans from Maciel Family Farms, let them soak for 5-10 minutes, then blanch them to remove the shell. (Learn more about soaking and shelling favas) That should leave you with about 2 cups of shelled beans to start your dish. Heat up some olive oil in a large pan, and saute 2-3 spring onions, courtesy of JR Organics, and a cup of your favorite diced summer squash. Suzie's Farm has some impressive varieties of sweet heirloom squash to try. If using bacon from Sonrise Ranch, add two cups to the vegetables and saute, stirring from time to time, until the bacon begins to brown. Then, add two cups of fresh corn kernels from Rodney Kawano Farms and saute for a couple minutes. Finally, add the blanched fava beans and cook for another minute. Turn off the heat, add a squeeze of fresh lemon juice, and sea salt to taste. Cover the pot and let the dish steam for a few minutes. Just before serving, chop up a bunch of mint leaves to round out the flavor, and serve hot or at room temperature. 

UNIVERSAL TRADITIONS

The Summer solstice is celebrated all around the world. The Swedes call it Midsommer; a celebration of the summer solstice and the longest day of sunlight all year long . A traditional event that revolves mostly around friends and food, Midsommer can easily be translated into a good time anywhere.

The basic idea is to celebrate the flavors of summer and the bounty of the markets at this time of year and the North Park Farmer's Market has plenty to share. Start your own midsummer tradition and toss some of Kawano Farm's sweet white corn in a salad with some chopped dill from Suzie's Farm and tomatoes from Valdivia. Grill halved avocados from Paradise Valley Ranch and made a smokier version of guacamole. While you're at it, add some bacon from Da Le Ranch and cilantro and lime too. A fruit salad of Smit Orchard's peaches and berries from Hillside and you've got summer in San Diego fully represented.

We may not spend our winters in almost perpetual darkness and snow, but we still love a good celebration of the sun. Why not start with the Summer Solstice Social at Suzie's Farm this Saturday?