This week is a fruit themed week in the challenge ten of us are taking to cook seasonally and locally all summer and fall. For me, fruit has to include grapes. At least, the liquid, fermented version of grapes.
My Challenge Page with all the SSFC links. We have been blogging since the beginning of June about our experiences with cooking locally. This past week, it was warm and muggy and the summer fruits have been coming into many markets.
Last night after going to Linden to visit, we decided to make a simple fruit related dinner. Fruit salad with watermelon, cantaloupe and tart cherries was the main component. On the side, olive bread with herb butter. The herb butter would also be used on the fresh corn on the cob. A light wine from Glen Manor.
My tomatoes. After all, tomatoes are also a fruit. This plate included orange blossom, red fig, yellow plum, sweet olive and green grape tomatoes, all from my garden. Served with homemade tzatziki using cucumbers and mint from the garden. The yogurt was organic Greek, my free container from the last visit to Wegmans. With South Mountain not at Glenwood Market, I have lost my local source for dairy.
Sometimes the simplest freshest meals are the best. Summer fruit and vegetables need little more than salt, pepper, fresh herbs and maybe a drizzle of oil.