Okay, I am digging this summer season so much, and I cannot express how glad I am that we are not suffering the cold, soggy reality that was last year at this time. Not only is it amazing what a year will bring might this year be full of miracles – I have eaten cherries sooner than ever before granted seemingly at the cost of the shortest fiddlehead fern season ever. Though today, on my run to the market to drop off my compostibles a single stall had them spiraled up. Corn is in from south Jersey in June!!
Granted, not as girthed as they will be in the weeks to come those sweet white kernels were fully developed all the way to its tip just waiting. Now, you know I absolutely bought some, and let lunch be three cobs of corn stripped of its husk and silks and then consumed. No, cooking just baked in the nascent heat and light of the bourgeoning season. This day clear delineates, a shift for me, to a diet that is going to raw. While a sugar snap or shelling pea might get a bath of boiling water corn, tomatoes, zucchini are all serve au natural. Firstly, it is getting too hot in my kitchen to do more than heat up water for my morning brew. Then all these vegetables are edible uncooked – so why brother to do more then make a great dressing and serve. Though don’t I am converting a vegan, raw diet because there are scheduled bar-b-ques in the coming months where slabs, butts and wings will be bathed in smoke. Mother Nature in all her glory gives us the clues how to eat – on those hot, hazy, humid days a cool, caloric light meal does a body good. And, getting the first niblets of the season does put a smile to one’s face.
Vanilla Infused Dressing - yields approx. 1-1/4 cup
1/4 cup champagne or white balsamic vinegar
1/2 cup fresh lime juice
2 teaspoons vanilla extract
2 to 3 drops Tabasco
Salt and pepper to taste
1/2 cup extra virgin olive oil
Combine all ingredients together, save the oil. Then whisk in the oil.