Oh, boy…you can tell summer is nearing its close when you see the yellow school buses, once again, commandeering the streets.
I remember as a kid – or even in college – the buses were a sad reminder that my days of freedom were almost over.
However, in grade school, the advent of the school year was also met with excitement, as it meant a new Trapper Keeper and pair of jellies for the first day of school.
In college, summer’s end meant no longer would I be subjected to my dad in his undies at 2 a.m., reminding me that his house was not a hotel for coming and going whenever I please, and – instead – a welcome return to Ramen Noodles and Natty Light with the friends.
Ahh…now that’s freedom. But that’s an entirely separate story.
In my older age of 26, my reasons for sadness due to summer’s conclusion have changed. I now get a little teary-eyed thinking about the end of an extensive array of farm-fresh produce at my local farmer’s market.
True, I live in California, so our season is longer than most. However, you can’t compete with the swaths of summertime fruits and vegetables available from May through August: tomatoes, zucchini, squash, peaches, nectarines, basil, kale, onions, cucumbers, avocados, berries, okra, eggplant, melons, sweet corn, snap peas, peppers, collard greens, beets and, of course, California heirloom garlic. Hmmmm……
To pay homage to another great summer – and the bounty of fruits and vegetables I’ve grown accustomed to – I’ve compiled a list of scrumptious summer-inspired recipes to utilize in the upcoming weeks. Similar to my youth, I’m going to hang on to summer as long as possible…..
Zucchini Spears With Roasted Tomato Sauce
Roasted Fingerling Potatoes, Mushrooms, Red Onions & Garlic
Honey Lemon Garlic Chicken Kebabs
Sauteed Beet Greens With Pancetta & Sundried Tomatoes
Eggplant Lasagna Tart With Parmesan-Basil Crust
So, like the Trapper Keeper and Natty Light with friends, now, when summer ceases, at least we have two things to look forward to – fall vegetables and college football.
Christopher Ranch is the largest grower of fresh California garlic in the world. A family farm focused on garlic cultivation and land preservation, we strive to sustainably produce California heirloom garlic that is flavorful, fresh, healthy and safe.
Hmmm…sounds great, but what does it mean?
Well, it all began in 1956 when Don Christopher selected an Italian heirloom seed to test in California’s rich soils. The tests were a success, and today, we exclusively grow 60 million pounds of fresh California heirloom garlic.
California heirloom garlic is characterized by its smooth, bold, nutty flavor, which food laboratory tests have confirmed boasts higher levels of valuable nutrients and oils than imported garlic, such as Chinese, Mexican and Argentine. Numerous chefs also have verified that California heirloom garlic consistently maintains its flavor throughout the life of a dish – a feat not claimed by all varieties.
Finally, we want to ensure our garlic is safe, which is why we follow strict food safety procedures in our garlic production. Enough about us, though. It’s your turn – we want to hear your thoughts.
Excellent site, keep up the good work
This is rather delayed, Bill, as it went to spam.
Thank you very much for reading…I appreciate it! Feel free to offer suggestions always.
Take care,
Angie