Summer is the ripening of the year to all it’s fullness. The rising potential energy of young spring buds explodes in the bloom of realized maturity. Each is complete in the very virtue of being. The summer solstice has come and gone. The last of the spring rains have graced our flelds and filled our ponds. Once summer has arrived in Ithaca we remember why we live here. Finally the heat of the day warms us and we feel kissed by the sun. During this season our cooking becomes lighter. The wild, fresh and sour spring flavors open into a light and juicy sweetness of corn, sweet vegetables and fruits. These are balanced by the strengthening bitterness of dark, leafy greens. Our cooking is lighter in the summer than in the spring. Less fire is needed, little oil and less salt. Blanched salads or steamed vegetables help to keep us hydrated, light and cooled during this firey season. Dishes such as corn on the cob with umeboshi help build our immune system on a balanced palette of sweet, sour and salty. There is an array of vegetables offered daily at our markets and in our stores. Take advantage of color when composing your summer meals. Remember the eyes are the gateway to the stomach.
enjoy