In this week's box:
Pile o' green beans
4 ears of corn
1 yellow squash
1 green bell pepper
3 white peaches
Dean and Kay, owners of the fabulous DC trattoria Dino, send out a weekly enewsletter. In addition to news of the restaurant and their ever-changing list of awesome special promotions (my favorite recent one? continuing Restaurant Week prices through Labor Day weekend), Dean also muses on various food and food-related topics.
This past week, he focused on what he has - and., notably, hasn't - been seeing at the farmers' market. The record-setting heat we've experienced in DC this summer means that the tomatoes and peaches are petering out early. I would venture to guess that the summer squash will follow suit.
So I definitely savored this week's tomatoes and peaches, letting the peach juice drip down my chin and slicing the tomatoes thin, topping them with salt and pepper, a drizzle of olive oil and balsamic vinegar, and a chiffonade of basil from my garden, enjoying the classic tastes of late August while looking forward to fall's flavors. Although it's still about a billion degrees in DC, the days are perceptibly shorter at this point, 10 weeks past summer solstice, and I'm already thinking of butternut squash-filled pasta, long-simmered dishes, and fresh homemade bread.