Posts Tagged ‘Summer foods’

June/July/August: Summer of 2019

Monday, June 3rd, 2019

Summer isn’t here quite  yet, but I usually put these three months together, since school lets out for the summer in June (earlier for colleges), the pools open on Memorial Day, right before June, and people start planning vacations.


Because I have been working for the last 9 months on editing Cherie Goren’s wonderful memoir, A Time to Keep, and we are going to see family from June 5th- June 14th, I  will be taking a break from blogging/writing/editing and post-date recipes from previous blogs or have some petitions for your to read and hopefully sign.

I found a chart from GRID Magazine (Philadelphia-based) listing foods that are available in June locally that I will match with some of my recipes in my archives and re-post them, either before I go away or when I return. There will be some variations in availability in colder climates and warmer climates, but I think this list is fairly representational of a large part of the US.

Here are the foods for June from the chart:

Asparagus, Beans and Limas, Beets, Broccoli, Cabbage, Cauliflower, Celery, Collards, Corn, Cucumber, Lettuce, Peas, Potatoes, Spinach, Tomatoes, Turnips.

Eating foods in season is ecological and economical, so I also put it in the Earth Day Every Day category for this posting. Additionally, I buy almost all my produce organically grown, using the Dirty Dozen and Clean Fifteen that the Environmental Working Group posts on their website: Here is their latest list:

EWG’s 2019 Shopper’s Guide to Pesticides in Produce™ (Complete Guide)


Terrific Watermelon Tip from my Culinary Daughter

Monday, August 13th, 2018

My youngest child, Basha, is a terrific cook with great food ideas. She gave me a great tip on watermelon that has saved my pieces of cut watermelons from spoiling.


Above is a photo (from the Internet) of cut watermelon pieces sans rind, sitting in a bowl. The juice from the melon drips into the bowl, and unless I eat the pieces in a day or so, the melon begins to spoil the longer the juice sits in the bowl with the watermelon pieces “drowning,” especially those at the bottom of the bowl.


Instead, I now use either my stainless steel steamer in a medium-sized bowl for a smaller melon or my large salad spinner for larger melons.

This is my smaller bowl with a stainless steel steamer that has small legs underneath it for steaming veggies, inserted into the bowl to keep watermelon juice from the cut pieces.



This is my larger salad spinner with watermelon. The outside bowl is larger than the basket, so the space between the spinner and the outer bowl allows the watermelon juices to drip. (I drink that juice.)

Many thanx to my daughter Basha for this terrific tip! I never have
to discard any cut pieces of watermelon again!

CAVEAT: Even though this tip works well, if you have a very large melon, I suggest keeping half intact in the fridge and only cutting up the other half. Whenever you cut fruit, it starts to oxidate (ex. inside of apples turn brown). The melon won’t turn brown, but it will start to change its composition and eventually spoil, so only cut up as much melon as you think you will be eating for the next couple of days.