Ketchup is Not a Vegetable

Ahh, summer…. The long days, the warm nights, the feel of sand underneath your bare feet—and the blood-curdling sound of children screaming in horror when you come at them wielding fresh vegetables for dinner.

If ketchup passes for produce at your house, maybe it’s time to add some pizzazz to your presentation. Here’s a look at three of summer’s most abundant and popular crops, with some simple ways to prepare and present them. 

Tomatoes come in all shapes and sizes. Experiment with grape, cherry and strawberry tomatoes for some fun snacks. Let the kids dip them in ranch dressing or a mix of sour cream (or plain yogurt) and pesto. It’s the easiest and most impressive dip for all ages. 

Need a sophisticated appetizer? Cut large field tomatoes in half, drizzle with olive oil, garnish with fresh basil and grated parmesan, then bake under the broiler until the cheese melts and gets golden and crusty.

To make a Caprese salad, layer tomato slices with fresh basil and bocconcini. Season with coarse salt and freshly ground pepper, then splash the whole creation with olive oil and (optionally) balsamic vinegar. You can substitute avocado chunks for the bocconcini. 

Corn is not just for boiling—but if you must, three to five minutes does it, and don’t salt the water, since it toughens the corn. Try roasting it on the barbecue: soak first with the husk still on, then cook on the barbie for 20 minutes, or until the husk begins to char. Peel, butter and gobble. Kids will enjoy picking it up with kitschy plastic corn handles.

For a butterless variation, husk the corn and put it straight onto the grill. Turn it frequently for 10–15 minutes, or until the kernels are various shades of gold. Squeeze fresh lemon juice over the cob, then shake on some sea salt.

Peaches are delicious right out of the basket, but you can also disguise them in a smoothie: just add vanilla yogurt, half a frozen banana and a little milk or apple juice.

For a fabulous August harvest dessert, layer some sliced peaches in a casserole dish, add a few cups of blueberries, and top with anything, really—ice cream, yogurt and granola, whipped cream or a mix of brown sugar, oats, flour and a little butter for a crumble/crisp.

Next step is to teach the kids to clean the mess after such a delicious bountiful summer feast. Good luck with that.

Comments