Summer Food

Freshly dug carrots

No garden grows in perfectly pint-sized packages. Mine? I get an acre of rhubarb, followed by fourteen blueberries. Four million leeks, then enough arugula for a side salad for one.

This year, my peas are thriving. Kale, too. I have approximately enough broccoli to fill a teaspoon, and my lettuce will be ready in, oh, December.

I suspect you have the same problem. I can’t tell you why you’re fennel’s bolting, but I can help with recipes for the windfall, should you find yourself with an overwhelming counterful of something fresh and wonderful.

BEETS
Roasted Beets with Oregano and Sherry Vinegar
Vinegared Beet Salad
Beet and Fennel Wheat Berry Pilaf

CARROTS
Carrot and Walnut Salad
Soy-Glazed Carrots with Chili and Garlic
Pickled, Shredded Carrots

CORN
Hot Chipotle Corn Salsa
Leftover Grilled Corn Salad
Rosemary-Scented Corn Milk Soup
Grilled Corn and Cotija Salad
Corn Pudding with Pesto

CUCUMBERS
Cucumber, Poblano, and Celery Leaf Gazpacho
Creamy Chopped Salad with Chickpeas and Cucumbers
Champagne-Chive Cucumber Salad

HERBS
Parsley Pesto
Thai Basil Salsa Verde

KALE
Sauteed Kale with Garlic and Sherry Vinegar
Bacon and Kale Grain
Whole Wheat Kale and Caramelized Onion Tart
(Some) Cream of Kale Soup

LEEKS
A Tart for Valerie Plame

ONIONS
Caramelized Onion-Fennel Jam
Simple Roasted Onions with Cider Vinegar

TOMATOES
Baked Tomatoes with Spinach-Sundried Tomato Crust
Warm Tomato-Potato Salad
Roasted Green Bean and Tomato Salad with Lemon Breadcrumbs
Simple Cherry Tomato Sauce

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