Oh, I want what we all want: a comfortable couch, a nice beverage, a weekend of no distractions, a book that will stop time, lift me out of my quotidian existence and alter my thinking forever.
~ Elizabeth Gilbert
One of my favorite summer drinks is a mix of cranberry juice, mango nectar, and seltzer water. If I’m indulging in alcohol, I add rum or tequila or vodka. No, not all three. That would be a bit much. Rum is my favorite of the three, but the other two work just fine.
Mango is one of my favorite fruits, and mango nectar is, to me, quite refreshing in a summery, at-the-beach, tropical way. The cranberry juice adds a hint of tartness, balancing out the sweetness of the mango nectar. I don’t use a lot of cranberry juice in this concoction. Just a splash or two. The seltzer water gives it fizz. It will add flavor as well if you use a flavored seltzer water (I like Mandarin Orange).
Since we have a beverage, how about some food?
One of the things I meant to do when we joined the CSA was post about it every week. I planned to unpack my tripod, pose the food, and show off the beauty of the local harvest. Alas, I haven’t had the time to do it. The harvest has been good, and I spend a lot of time just prepping, cooking, and preserving whatever we aren’t eating right away.
And we have been eating well, that’s for sure.
Yesterday’s CSA package included two beautiful eggplant that went into a dish called Baingan Bharta, along with locally grown tomaotes, onions, garlic, and chilies from my garden. We had fresh corn on the cob with it.
Tonight I’ll be doing something with the baby potatoes (left over from last week), and the green and yellow beans, and red okra that were also included in this week’s share. I am not a fan of okra. I’ve tried it many times. It’s a texture issue for me. Okra is slimy. They say that if you cook it whole it doesn’t get slimy, but I’ve tried that and it isn’t true. The couple that own the farm suggest roasting the okra with cherry tomatoes and balsamic vinegar. I’m going to give that a try.
It’s not all veggies (or fruit that we typically use as veggies). We also came home with two cantaloupes and a watermelon.
When you’re cooking with food as alive as this — these gorgeous and semigorgeous fruits and leaves and flesh — you’re in no danger of mistaking it for a commodity, or a fuel, or a collection of chemical nutrients. No, in the eye of the cook or the gardener… this food reveals itself for what it is: no mere thing but a web of relationships among a great many living beings, some of them human, some not, but each of them dependent on each other, and all of them ultimately rooted in soil and nourished by sunlight.
~ Michael Pollan, In Defense of Food: An Eater’s Manifesto
Well, I’m plum out of food and beverages for now, and should be in the kitchen preserving the excess. Pardon the pun. I know it should be “plumb out of” but I like to pun around once in a while.
Thank you for stopping by and joining me for some food and beverage. How is your garden growing? Have you been enjoying the fruits and vegetables of the summer harvest?
Be good, be kind, be loving. Just Be. 🙂
Today’s joys: Misty mornings; sunrise colors; a bountiful harvest; a lovely kitchen to work in and create delicious dishes we can enjoy; Greenbranch Farm and all the hard work they do to bring us such lovely food.