August in Saint Louis brought peach and nectarine season. Local farms harvested the biggest peaches this year that were just amazing. I am still having sliced peaches and nectarines in my morning oatmeal, because I know the season will be wrapping up soon and the fruit, at its peak of perfection will be gone before I know it. Nectarines are my favorite grab and go fruit. I went to the Soulard Market the other day, to see what other local goodness I might find. I love a good farmers market and this one has been in business since 1779. I came home with more nectarines, raspberries, peppers and cucumbers, plus a freshly ground container of cardamom that I can’t wait to have on some oatmeal. What are you bringing home from the farmers market these days? Here is an easy recipe for a lively and fresh salad.
Raspberry Radish Salad
One box of your favorite salad greens
One box of red raspberries
One cup of thinly sliced radishes
The juice from 1/2 a meyer lemon
fresh or dried dill
I cannot being to tell you how amazing this simple salad is!
Do you preserve any fruits or vegetables in the summer? About 10 years ago I stumbled across a book called Putting Food By. I would daydream about having a root cellar full of jars from he summer harvest someday. I canned quite a bit of food a couple of summers ago from our garden, but I haven’t done anything recently. All of our travels and adventures have taken me in another direction. This summer, I had the pleasure of being part of the team at Plant-Stock on the Esselstyn Farm in Claverack, NY. It was a joy seeing everyone, from the rest of the Engine 2 team, to the wonderful volunteers I had the pleasure to get to know, to the shining and bright attendees who asked the best questions at the coaches table all weekend.
After Plant-Stock the Engine 2 Extra coaches drove to Philadelphia, where we set up camp to film videos for E2X. Our grocery shopping trip went a little like this…
Char in one aisle gathering some items for some amazing appetizers she wanted to make. Natala and I in another aisle grabbing whatever looked good, our standard items: potatoes, vegetables, beans, whole grains, and fruit. Add a few spices to the cart and we were off! When it came time for Natala and I to make our videos, it was a three minute conversation that turned into a meal plan. We had multiple ingredients that were versatile for breakfast or dinner. We’d improvise a recipe on film, and the next video we’d make a recipe with the leftovers from the last one, but spun in a different direction. We didn’t measure anything, made tons of great food and had fun the whole time. Plant-strong cooking should be fun and easy. It doesn’t have to be complicated. If you have been spending too much time in the kitchen making complicated recipes, come check out our exclusive content on http://engine2extra.com
for easy meal lists, videos and more.
August is wrapping up, the kids are heading back to school in the neighborhood and fall is right around the corner. Though I missed having a garden this year, my adventures more than made up for the empty shelves where canned goods would wait to be served all winter. Instead, I look forward to the bounty of autumn…big pots of soup, cozy sweaters, and pumpkins!
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