Posts tagged summer salads
Add Your Own Heat to Summer

After several hotter-than-we-can-handle summer’s in the PNW, we’re experiencing record setting wet and cool weather this June and July. The good news is that summer’s slow start is extending the season for fava beans, asparagus, rhubarb, cherries, and more. If you’ve had your fill of fruit like rhubarb and cherries, try pickling to preserve for wintertime. Ready for some heat? Try out our Sweet and Spicy Zucchini Relish with Jalapeno Peppers. Speaking of spicy, did you know that the heat in peppers lives in the membrane, not the seeds?

If the weather is keeping you in the kitchen rather than out on the grill, you’ll still find favorites like Whole Roasted Chicken, Anything Stock, and Leftover Soup. We’re also excited to feature Amaranth Grain in our Workout! and After Breakfast Recipes. Amaranth is gluten-free, full of Vitamin C, and grown locally by Kirsop Farm. Try it in our Cauliflower and Amaranth Salad or with any of your favorite veggies! Sugar Snap Peas, Cucumbers, Green Beans, and Eggs also play a starring role this month. One of our favorite stops at the farmer’s market this time of year is Early Bird Farm. We can’t get enough of their beautiful orange yolks, sweet cuces, and astonishingly plump snap peas.

Ready to head outdoors and cook over an open fire? Check out our newest addition to - Camp! Impress your friends and lighten your footprint on your next summer adventure with our five camp-friendly recipes. Locivore believes that supporting local producers, preserving farmland, and eating the freshest ingredients available go hand with celebrating natural and wild spaces.

Whether you cook at home or over a campfire this month, we hope you’ll take time to savor all of the bounty our region offers!

Summer Arrives!

Welcome to the season of seemingly endless days in the PNW! It’s time to celebrate the sun, summer, and the weekly (daily, even) arrival of new ingredients.

Our June Workouts and Recipes reflect the fresh, light, cool, and sweet flavors of summertime in our region. Berries are here (!) alongside cherries, apricots and apriums, peas, cucumbers, carrots, and summer squash. Throw in fava beans, leafy greens, mint, and local grains like farro and you’ve got a well balanced diet for this bright, vibrant season (link to rebekah’s blog). Remember to try for small portions to help your body digest well in the heat.

We’re especially excited about our Pickled Cherries and Strawberry Jam Workouts, our new AM Recipe of Fava Bean, Cucumber, and Goat Cheese Toast, and our PM Farro Salad, Summer Squash Salad, and Peas and Bacon!

Speaking of Fava Beans, did you know you can eat these beauties raw, right from the pod? Our resident home chef Rebekah waits with baited breath every year for the first week of fava beans. During her time in Italy a decade ago, she fell in love with an old Tuscan tradition. Italians make a simple meal or picnic of a bunch of fava bean pods tossed on the table (or blanket) alongside a fresh sheep cheese and bottle of Chianti (regional red wine). They open the pods by hand and pair a fresh, raw bean with a bit of cheese and a sip of wine. The wine and cheese are the perfect foil to the slightly bitter fava. Of course, you can go a few steps further and double shell the beans (remove the bean from the pod and the outer coating of each bean), and then blanche for a nice, sweet flavor like we do in our Fava Bean Salad.

A side note about our dressings. We’re happy to feature a Honey Mustard Dressing in our Workouts this month, which you can add to any salad. You’ll notice in a few recipes have lemons as an optional ingredient. Believe it or not, citrus does grow in our region. Local producer Alm Hill Gardens brings them to market when there is enough production. We have a small tree ourselves - it lives indoors from late fall to spring and then flourishes outside!

Happy Solstice and Buon Appetito!