After Memorial Day, I really start to feel the transition from spring into summer. Spring is one of my favorite seasons. Everything starts to turn green and we get to be less bundled as the temperature begins to creep up. Produce also begins to turn green and there is a new variety of vegetables and fruits to use in the kitchen! Now that we have passed the unofficial start of summer, I can dig out those white pants from of the back of my closet(Just kidding!) and embrace even more produce. These days we do start to wear shorts more than pants and there are more days when I go out without a jacket. School is slowly coming to an end and we can all look forward to the care-free fun of camp during the summer.
One of my favorite parts of summer is the ability to serve something that requires little to no cooking. Salads become staple on our dinner menu. I dare you to count the number of times I post a tomato, basil, and mozzarella salad this summer. I’ll be changing them up slightly each time by using different sized tomatoes, perhaps using a dressing from Farm House Labs one week and the following week simply drizzling the salad with 5 Extra Virgin Olive Oil. I plan to cook vegetables ahead of time and serve them with a light vinaigrette to greet the freshness of summer. The wine in our house also begins to change from red to white and maybe with a rose mixed in. With the summer heat, a chilled wine is always appreciated and this summer we are ready for drinks on the terrace with plastic wine glasses!
One downside of the heat is that we need to ship some of our products express to make sure they arrive in their best condition. You can check out all of our summer shipping guidelines here.
Whether you spend your summer in the city, at the beach or somewhere in between I hope it is as relaxing as you want it to be.