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.

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

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

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

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

Parsley Pesto
Thai Basil Salsa Verde

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

A Tart for Valerie Plame

Caramelized Onion-Fennel Jam
Simple Roasted Onions with Cider Vinegar

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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