It’s officially too hot to turn on the oven anymore.* Before that happened, though, I made a pretty good lemon poppyseed cake for Cookbook Club at the library and a strawberry-rhubarb crumble (heavy on the rhubarb).
*Mostly. I did bake the pie shell for the “Summer Berry Tart with Mint Cream,” which I made a couple times years ago when I was living in New York and then kind of forgot about but recently remembered and it is still utterly delicious. We had strawberries from the Wilson Farm strawberry festival, and they were perfect on the top. Looks like the beginning of The Great British Bake Off, doesn’t it?
From the garden, we’ve had garlic scapes, shelling peas and sugar snap peas, and some strawberries and raspberries. The blueberries, blackberries, and tomatoes are still ripening.
I’ve also made more deviled eggs, a delicious potato salad (recipe from a friend; it involves not just potatoes, but also black beans, corn, red onion, hard boiled eggs, cilantro, and lime juice), pickled red onions (this takes about two minutes and will be the most colorful thing in your fridge instantly), and sushi (with cucumber, avocado, sweet potato, and smoked salmon).
Also: popsicles! We got popsicle molds from IKEA and have been making lemonade pops or yogurt-fruit pops, which can be part of breakfast. Right now we’re working on a batch made with mango juice and plain yogurt. Yum.
What are your favorite summer recipes (i.e., ones that don’t involve cooking)?
It's Okay, I Have A Book 