{"id":75,"date":"2012-08-30T07:38:55","date_gmt":"2012-08-30T13:38:55","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=75"},"modified":"2016-04-25T11:32:42","modified_gmt":"2016-04-25T17:32:42","slug":"enjoying-the-fruits-and-vegetables-of-summer","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/enjoying-the-fruits-and-vegetables-of-summer\/","title":{"rendered":"Enjoying the Fruits (and Vegetables) of Summer"},"content":{"rendered":"

I love this time of year. \u00a0It brings back childhood memories of running through late-summer orchards, eating ripe peaches from the tree and not caring that the fuzz tickled and that juice was running down my face and neck.<\/p>\n

\"peaches,<\/p>\n

My home town was the epicenter of fruit-growing in Utah. \u00a0The road, two blocks from my house, was, in fact, known as the Famous Fruit Highway. \u00a0And the start of September signals Peach Days.<\/p>\n

Peach Days are such a big celebration in this fruit-loving part of the world, that there is even a parade and a Peach Queen.Now that I live in the \u201cbig\u201d city of Salt Lake, peaches mostly come in boxes and sit on grocer displays. \u00a0I find them at the farmer\u2019s market, too, of course. \u00a0But, neither is quite the same as the taste and feeling of eating them fresh-off-the-tree.<\/p>\n

It got me thinking about food and memory and how it all comes together to create moments of nostalgia or to make certain foods irresistible.<\/p>\n

\"kuri<\/p>\n

Pumpkins \u2013 bright orange, sweet squash of any sort actually\u2026kabocha and kuri to name two. \u00a0The obsession started years ago with my love of pumpkin pie. \u00a0Today, I eat them in\u00a0many ways<\/a> all meals of the day.<\/p>\n

\"farmer's<\/p>\n

Eating sweet, warm cherry tomatoes off the vine. \u00a0I used to be a community garden youth teacher; those little tomatoes changed many a child\u2019s mind about where vegetables come from and that they can actually taste good.<\/p>\n

Raiding my neighbor\u2019s garden for sweet corn and snap peas and eating them on the spot (I was 7, but if my current neighbors had fresh vegetables, I wouldn\u2019t put it past me to sneak some today).<\/p>\n

Eating sweet, black cherries until my belly grumbled from eating too many and, as a child, canning tart cherries with my mom for winter-time pies.<\/p>\n

\"A
A simple plate: Chilled, roasted beets and squash with fresh peaches and figs.<\/figcaption><\/figure>\n

With all of the fresh, local (except for the lovely black figs from California) produce, it\u2019s been a week of vegetarian fare, from simple and colorful tasting plates and salads to roasted vegetables with fresh herbs.<\/p>\n

\"Farmers\u2019
Farmers\u2019 market fare \u2013 roasted brussels sprouts and saut\u00e9ed spaghetti squash with heirloom tomatoes, garden oregano, pine nuts, and a touch of balsamic vinegar<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

I love this time of year. \u00a0It brings back childhood memories of running through late-summer orchards, eating ripe peaches from the tree and not caring that the fuzz tickled and that juice was running down my face and neck. My home town was the epicenter of fruit-growing in Utah. \u00a0The road, two blocks from my… <\/p>\n

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