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Summer’s End Meals

August 31, 2012

As the summer is coming to a close the tomatoes are steadily rolling in.  With many of them we have been making simple salads with a little basil and balsamic vinegar. We also used some in this wheat berry salad with cucumbers and feta which made for a nice light dinner. It tasted simliar to a gazpacho but the wheat berries and feta made for a different texture. Unfortunately one small cucumber we harvested for use in this recipe will be our only one of the season. I’m not sure what happened, but the cucumber plants all withered. At no point did they seem as healthy as last year’s, but they seemed to be chugging along until the last couple weeks. Also unfortunate is the kale which is overrun by white flies at the moment. I think this is in part a reflection of my inattention to the details with all that has been going on this summer. I saw the first few start to settle but didn’t attack when I should have.

Tomatoes

Tomatoes

And More Tomatoes! Plus the Lone Cucumber.

Tomato Salad with Basil and Balsamic Vinegar

Wheat Berry Salad with Tomato, Cucumber, and Feta

The most exciting harvest of the last couple weeks has been carrots and beets. Both of these crops were new to the garden this year. The containers were getting a bit crowded so I decided to pull a few in hopes that I would give others more space. We roasted them, and they were delicious. They were also beautiful, particularly the purple carrot.

Root Vegetable Harvest: Kaleidoscope Carrots and Ruby Queen Beet

Beautiful Carrot

Beets Ready for Roasting

The strawberries are also doing well. I’m getting about 4 little berries every couple days. They are quite flavorful and make perfect cereal toppers. I’ve been making a sort of breakfast soup that is an adaptation of this recipe for strawberry banana cream cereal. I was unable to find raw amaranth at the store, but I like the idea of banana cream so I use it with muesli instead and then top it with whatever fruit I have.

Strawberry Harvest

Breakfast Soup: Banana Cream, Muesli, Strawberries, and Nectarines

One of the best things I made over the last couple of weeks was this roasted eggplant salad with almonds and goat cheese. I left out the parsley and used roasted almonds instead of smoked. It was a hearty dinner and was still delicious for lunch the next day.

Roasted Eggplant Salad

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