Savoring the bounty of summer 😎
PLUS how to peel a 🍑
Back to my every other Saturday schedule of posting! How’s July going for everyone? I feel like summer is just racing by and I’m trying not to miss it. Kind of like eating a chocolate-covered soft serve ice cream cone in the blazing sun. If you look away, it melts away!
I picked fruit at Andy’s Orchard on July 6 and the glorious peaches were already ripening, while the apricots were almost gone. But I got my fill of apricots anyhow - read to the end for some pics of my apricot jam sessions! But first - A few ways I love to enjoy summer’s bounty:
Tomato, corn and arugula salad
This tomato, corn and arugula salad is so simple but the combination is beyond compare when tomatoes and corn are in season. The sear on the tomatoes and corn adds extra texture and flavor, making it so craveable.
A simple chopped salad
When we were in Israel years ago, our tour guide called ahead to a small food stand and asked the owner: “Can you chop a salad for us?” The produce is so fresh in Israel and enjoying it simply and frequently is just how they live. Here’s a basic approach to a tomato and cucumber chopped salad. Then make it your own!
Peaches and tomatoes together!
Stay with me — as much as I love a classic caprese salad with tomatoes, basil and mozzarella, I discovered a new tomato pairing July 2022 that completely intoxicated me. Peaches and tomatoes. Add the cheese (or don’t), add some other veggies (or don’t), sprinkle some fresh basil and some great EVOO, maybe a splash of your favorite vinegar, a pinch of salt and OH MY! No recipe needed.
How to peel a peach!
The first time I posted this peach-peeling tutorial reel on Instagram, it go over 300K views. You can click over and watch it or here is my pictorial version. Why peel a peach? It’s perfect for fresh peach pie when the silky feel of a peeled peach is ethereal!
Preserve the taste of summer fruit for the winter!
I made apricot jam with about 17 pounds of apricots and canned most of it in 4- and 8-ounce jars so I can share it with friends and family and store some away for us.
Before I let you get on with your weekend, the butter pecan ice cream recipe I included in my last email is now on my blog with a recipe card and more pictures!
Have any questions? I never tire of talking about food so leave a comment below or reply to this email. Happy to help! Have a delicious weekend.
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A little about me: My blog is my virtual multicultural kitchen featuring Jewish and Hawaiian Korean recipes and my love for Middle Eastern and Mediterranean ingredients as seen through my California lens. For more about that California perspective, check out my other substack called that I co-write with .
Your apricot jam--swoon!
We are loving the fresh produce married with grains in salads like tabbouleh!