It’s HOT, people! Like, over 90* hot, which is a rarity in these parts.
I had friends coming for dinner on Wednesday night, and I certainly didn’t want to be doing much cooking. So, my answer? TAPAS.
Unlike the Spanish fare, which mostly features the salty versus the sweet versus the piquant, this meal was lots of salad-based grub, all either from the garden or from the farm stand down the road.
Local cheeses (camembert, gouda)
Rosemary focaccia (local flour, my herbs, olive oil/salt were imports)
Cucumber/dill “salad” (Telegraph cukes, dill, honey, water and homemade red wine vinegar)
Corn frittata with smoked gouda (Sauteed corn on the barbie: cut first, cooked in fajita pans on grill Tues. night; tossed with local cheese and garlic scapes and our girls’ eggs)
Two Beet caviar (chopped beets, bibb lettuce, last of the feta, red onion, my vinegar)
Sagey baked beans (last year’s cranberry beans, sage, honey, salt, parsley)
Big salad (lots of stuff is bolting!!! Eeks.)
Fruit salad (cherries, peaches, plums, blueberries from down the road)
Wine from Round Barn and St. Julian
I’m indebted to Deborah Madison for many of these recipes and ideas.