Thoughtful Thursday
My Midsummer News ~ now online!

Thoughtful Thursday ~ on Summer's Bounty

KG picking peaches 1

"If produce had a holiday, it would be August. All of August. There's just no better time to eat melons, corn, tomatoes, zucchini, peaches, and every other fruit and veggie you can pluck from your garden or pick up at a farmer's market ... Enjoy!"

(From Better Homes & Gardens, August 2012)

I was flipping through my BH&G, waiting for the oven timer to ring, when I came across this quote and I thought it quite lovely ... and so true! I was just thinking about our neighborhood farm stand and what might be fresh there this weekend ... I'm itching to make zucchini bread, and perhaps some peach butter.

How do you take advantage of the bountiful produce at this time of year? Do you preserve it in some way or simply enjoy it fresh while you can? Perhaps you do a little of both?

I haven't done much preserving myself, though some years I put up several jars of my grandmother's picalilli. That's a Labor Day family tradition I would very much like to honor this year! 

Anyhoo, while I'm here, two more things to share - a link and a recipe ...

From Simple Pleasures of the Garden by Susannah Seton, a recipe just perfect for this time of year:

Vegetable Gratin

2 1/2 tbsp. butter

2 tbsp. olive oil

1 medium onion

2 garlic cloves, chopped

1 medium-size green bell pepper, diced

8 smallish summer squashes (such as crookneck, pattypan, ronde de Nice, or zucchini), about 2 lbs. total, cut into 1/2-inch cubes

kernels from 2 ears of corn

Salt and pepper to taste

1/4 cup flour

1/2 cup cornmeal

4 tbsp. fresh basil or thyme, or a combination of both

2 eggs, beaten

1 cup lowfat milk

3 tbsp. freshly grated Parmesan cheese

Preheat oven to 350 degrees F. Grease a shallow gratin dish or other baking dish with 1/2 tbsp. of the butter. Place 1 tbsp. butter and the olive oil in a skillet over medium heat. Add the onions, garlic, and green pepper; saute over medium-high heat for 5 minutes.

Add the squash, corn, and salt and pepper; saute another 4 to 5 minutes, until the squash is nearly tender. Remove from heat and set aside.

Mix together the flour, cornmeal, basil and/or thyme. Stir in the eggs, milk and vegetables.

Spoon the mixture into the prepared dish and bake for 25 to 30 minutes or until a crust has formed and a knife inserted into the center comes out nearly clean. Dot with the remaining 1 tbsp. butter, sprinkle the cheese on top, and bake for 7 to 10 minutes longer, until the crust has browned slightly and the edges are bubbling and crispy. Serve hot or at room temperature. 

Serves 6.

Doesn't that sound delicious?!

I will certainly be making this sometime very soon ... I will pick the basil and thyme from my deck and I'll get the rest of the produce at the farmstand down the street. And I'll see what I can find for local milk, eggs, butter and cheese ... I can't wait to try it!

 ☼

Also, here's a follow up to the local-food challenge article I posted about earlier this month:

"Shop-Local Challenge Trickier than I Thought"

{I'm really enjoying reading about her journey!}

Well, my friends, thanks for checking in and leaving your thoughts if you have a chance ... I hope you all have a pleasant night! 

See you here again very soon!

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