Monday, July 26, 2010

mornings like these

The dew is thick this morning. It blankets the front yard and pasture like a chenille blanket. Almost makes me want to lay down on it and let its softness take me in. The rain last night was a welcomed friend. The fields were dry and crying out for moisture and the air needed a good cooling down. Today, 94⁰ 30% chance of more rain, but when that sun comes out the air will be thick and our faces will burn, nostrils and chest will feel tight and oppressed. We will take more breaks and go slower on the toe. Each movement a slow dance of exhaustion, one foot in front of the other, tying up tomato plants on last time this season. On the bright side, we are in for a much cooler week.

The end of July is swiftly approaching, the long climb is almost over with, cool weather ahead. Something to look forward too. I love fall. I love summer too but usually in the winter. And I know there is still August to come but looking back in several years worth of Journals, July has always been the hottest for me. August changes somehow, maybe because there is less rain so less humidity or maybe because August is my last push to get things canned and put up so I’m spending more time inside? For whatever the reason I feel like the light at the end of the tunnel is a softer and gentler beast.

Not to change the subject or anything, tomatoes are really coming on strong especially Sun Gold Nugget cherry tomatoes, they are the sweetest of all of the cherry tomatoes, delicious. I printed up a recipe last week for our CSA members but I thought I would post it here too. This soup freezes very well.
Sun Gold nugget nectar

This is a delicious summer soup that can be served warm or cold. This recipe is inspired from Deborah Madison’s cook book, Local Flavors, one of my very favorite cook books of all time. Serves 4

2 pints Sun Gold tomatoes
½ sweet onion diced fine
3 tablespoons balsamic vinegar
½ teaspoon salt
½ jalapeƱo minced fine
2 tablespoons fresh basil chopped fine
2 tablespoons of really nice extra virgin olive oil
Remove the stems from the tomatoes and rinse them. Place the tomatoes in a heavy sauce pan with a tight fitting lid with half of the onions the salt and 1 cup of water. Cook over medium-high heat until the tomatoes “pop” out of their skins. Lower the heat and let simmer for 10 more minutes. Run the tomatoes through a strainer use a ladle to push the tomatoes through leaving behind the skin and a good portion of the seeds. This should leave you with just about two cups. Chill the soup and when you are ready to serve add the rest of the onions, the balsamic, olive oil and the basil.


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