Andy Renard, Fermentation and Preservation Lead at Three Stone Hearth in Berkeley, California, told a group of parents and kids that “all my ferments sing to me,” through their bubbling and burping in the kitchen.
It wouldn’t be summer without that quintessential summer fruit, watermelon! But it turns out, watermelon is good for more than just seed-spitting contests!
Gardens everywhere will soon be overflowing with more zucchini squash than anyone knows what to do with . For something divinely different, try this recipe for zucchini and corn ambrosia. It’s quick and easy to make, and any reheated leftovers taste even better.
The only labor-intensive thing about this recipe is dicing the zucchini into tiny pieces, which is critical because it doesn’t work with large chunks. Otherwise there are a few substitutions or variations to consider, depending on personal preferences.
The weather is warm, the sun sets late, and the trees are lush and green. All of this signals rhubarb season, and usually that means lots of pies and sweet sauces over ice cream. This rich, tangy vegetable can also be used in more savory dishes as well though, and can add a pleasant new flavor to your summer meals.