It's mid-July, and it looks like our long, rainy spring has finally dried out. With temperatures in the 80s, it's too warm to turn on the oven. Fortunately, most fruits and vegetables showing up at the market are best eaten raw and unadulterated. We're drinking smoothies, eating salads, and snacking on berries.
Like Frederick the field mouse poet, we're savoring and storing away the colors, tastes, and smells of summer, to relive during the long gray winter.
So no recipe today. The only cooking I could muster this week was a cinnamon and cocoa-laced black bean stew for the October issue of Bangor Metro Magazine. It felt so wrong, eating stew and acorn squash in July.
Take a walk, go for a swim, pick some strawberries, and shuck some peas. I'll be back next week with canning projects, Green Pea Pulao, and a review of Food, Inc.