Happy Saturday! Fun plans this weekend? We’d like to brew a reincarnation of a past Goesch Brewery favorite, but my guess is that the usual erranding and house/yard to-dos will take up the bulk of our free time. More likely, a few games of Kubb (homemade!), taking in the last warm rays of the evening sun, cold drinks in hand, should be perfect.
Why commit to a single nut or seed for butter when you can have six in one?
Sweet cashews offset the mildly tannic walnuts. Macadamias are a rich splurge in all senses of the word, but they are so smooth and buttery, perfect for blending. Sesame adds its distinctive (and ironic) “nuttiness,” flax offers that hippie-earthy vibe, and because sunflower seeds can come off as bitter to some, a small amount adds to the creaminess and nutrition.
In the blink of an eye (or, in my case, a week travelling) summer arrived. The heat pump units whir back to life as homes begin the extended season of air conditioning. Thunderstorms are regularly in the forecast. And the now fully-leafed trees and tall, scraggly grasses are Crayola Green, to which the azaleas — a flower our area is known for — offer a shockingly fluorescent contrast.
Almost tiny enough to overlook at the moment, I’m looking forward to these first homegrown strawberries of the season. Sweet in every sense of the word!
There are certain foods, when in season, I couldn’t possibly get my fill of. Summer’s juicy tomatoes, herbs, figs and tender greens; in autumn, pomegranates, pumpkins, peppers and persimmons — an alliterative season; hearty winter squash, beets and colorful citrus fruit during the winter months; and in spring, sweet snap peas, strawberries and asparagus.
This frittata, with thin asparagus, zucchini, fresh dill and sun-dried tomatoes, welcomes spring to the table, perfect as a light main or nourishing side.