Stirring the Pot: Bumper Crop Bliss

Though nothing can bring back the hour
Of splendour in the grass, of glory in the flower;
                      We will grieve not, rather find
                      Strength in what remains behind
- William Wordsworth

How glorious the fresh produce of summer! Creamy eggplants, bright red tomatoes, sweet carrots, crisp string beans, sharp fragrant herbs. But alas, like all things, their time on earth is limited. All too often, they are relegated to wilt on your counter or in your refrigerator.

Though nothing will bring back their hour of splendor, and with apologies to the great poet William Wordsworth (see “Splendour in the Grass,” a stanza from Ode: Intimations of Immortality), I urge you to weep not. Rather, anticipate their demise and be proactive. Here are a few recipes for ushering summer’s produce into autumn.

Quick Pickled Veggies

The addition of these little bursts of deliciousness will enhance any meal.

3/4 cup unseasoned rice vinegar
1/2 cup white vinegar
3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1/4 cup sugar
1/2 teaspoon salt
3 medium carrots
2 cups fresh, trimmed string beans 
12 cherry tomatoes
1 clove peeled garlic
10 peppercorns
1 thinly sliced jalapeño (optional)
1 square seaweed (I used kombu)

Place vinegars, lemon juice, soy sauce, sugar, and salt into a small pot. Heat and simmer until the mixture is hot to the touch and the sugar and salt have dissolved. Cool for 15 minutes.

While the brine cools, arrange the vegetables and peppercorns in a one quart wide mouth glass jar with lid. Alternately layering them makes for a colorful presentation. Pour the liquid over the vegetables. Add the seaweed square to the top and cover. Set aside and allow to cool completely. Refrigerate overnight. Remove seaweed before serving.

Vegan Pesto

While this is a great sauce for pasta, consider it in lieu of mayo or mustard on a sandwich.

1/2 cup raw cashews
2 cups basil leaves
1 clove roughly chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons nutritional yeast
1 tablespoon fresh lemon juice

Place cashews, basil, garlic, salt, and pepper in a food processor. Pulse until roughly ground. As the processor runs, slowly pour in olive oil. Stop the processor, remove the lid, and scrape down the sides. Add the nutritional yeast and lemon juice.

Process for another minute, adding more oil if the mixture appears too thick. 

Ginger Scented Carrot Soup

This soup freezes well. It is a comforting reminder of summer when the nights get longer. The maple syrup is optional, although for me it is essential!

1 tablespoon oil
1 onion, chopped
3/4 teaspoon salt
3 cloves garlic, roughly chopped
1 lb. or five medium carrots, chopped
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
1 tablespoon apple cider vinegar
3 cups water
2 teaspoons maple syrup
Pinch cayenne pepper

Heat oil in a large pot. Sauté onion until soft and translucent. Add garlic and sauté until fragrant. Add carrots and continue to sauté for five minutes until carrots glisten and soften slightly. Stir in ginger, apple cider vinegar, and water. Bring to a boil and simmer for 30 minutes. Stir in maple syrup. Allow to cool slightly. Transfer to a blender and puree. Stir in a pinch of cayenne pepper. Adjust seasonings. Enjoy.