Watermelon: drink it up

My mother-in-law tells a tale about watermelon.  Like any entertaining story hers artfully combines plot, setting and character with a healthy dose of conflict.

The setting is an unassuming Iowa backyard, on a sweltering summer day during some earlier decade.  An immigrant grandmother and her young grandson while away the afternoon accompanied by a particularly perfect summer watermelon—just harvested.  Heavy as a bowling ball, when bisected the rosy interior drips with sweet, watery juice.  The moist fruit might as easily be sucked through a straw as chewed.  Faces wet and sugar-kissed, the pair happily eat and eat, well past the point when reason tells them to stop.  Neither can resist. Each succulent wedge oozes with hydrating flavor. And in the heat of an Iowa day, what better way could there be to lounge with a loved one?

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Corn, Sweet Corn

Four Cooking Together celebrates a birthday this week.  Two years of adventures in and around the kitchen with local food.  We took a nostalgic peek at what we were cooking up back then—lemonade, roasted tomatoes, and, no surprise in the midst of summer, corn.  Crunchy and sweet, boiled up Indiana-style and slathered with butter and salt. Something to unapologetically eat with our hands.  What embodies the no-worries philosophy of summer better?

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Summer Vegetable Paella

We’ve been compiling a list of summer cooking projects all year.  Not our ordinary fare, the summer list involves any or all of the following: complex methods that require additional research and secondary sources including calls to grandmas and other expert cooks; Google searches to translate mysterious ingredients into plain English and pinpoint local suppliers (usually unexplored ethnic or specialty markets—a side bonus); kneading; equipment that’s tucked away in the garage (and requires a stepladder to reach) or borrowed; painstaking stirring and long stretches of waiting; pastry flour; squash blossoms; stone fruit and berries; sweet treats.

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Cooking on Long Pond

We’re enjoying an East coast vacation with old friends—down the road from Boston, near Cape Cod–in a hundred-year-old cottage on a lake.  This is the land of baked beans—there’s a whole section in the supermarket—and laid-back meals cooked by a crew of ten, aged seven to fifty-something.

While we’re gone, please check out our recipe archive, or explore on your own. Improvise and try something new. Let us know what you come up with.

If we were home in California, we’d be roasting the green beans with onion wedges and tossing with lemon juice and zest, salt and pepper and Marcona almonds.  A favorite dish.

And enjoying the first cucumbers of summer.  Slice some into a tumbler of ice water or homemade watermelon agua fresca.  A refreshing drink on a hot day by the lake.  Or wherever you happen to find yourself.  Enjoy.

We’ll be back next week.

Sunnyvale Plums

There’s a good chance you’ve driven by over the years, yet never noticed it.  On the way to the store or the doctor’s office.  Nestled at the end of a dirt road—between strip malls, townhouses and a medical complex—there’s an unassuming little plum orchard.  Right in the heart of Sunnyvale.  Row after row of ancient, gnarly trees planted back in 1952, long before the houses, schools and stores arrived.  Back when this valley was nothing more than stone-fruit orchards, it was one of many productive patches fueling the area’s economy, before technology became the next great thing.  Now the trees are all but forgotten, hanging on for dear life, surrounded by development on all sides. Lucky for us one man is still farming this piece of history—land that’s been in his family since 1881—with love and pride. The Santa Rosa plums are ripe and juicy, around the corner in Andy’s orchard.  This is what the fuss over local food is all about.

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