The Height of Summer
Summer Beauty
I went for a stroll this afternoon and everything was perfect: the bright green of the plant life, fresh after the rain, the scent of grass and evergreens in the air, the clear blue sky with puffy white clouds, the balmy temperature, so accommodating, I couldn't feel the air on my skin.
In summer, the plant world is a splendid sight, one that makes us feel secure and empowered by its abundance, and grateful to live in an environment that so eagerly and effortlessly fulfills our basic needs.
Even in its excess, nature is beautiful in summer, an embarrassment of riches within arm's reach.
It makes life look uncomplicated, pleasing, and enough.
A clump of hydrangeas bursting with flowers caught my eye during my walk, and their radiance reminded me to be joyful too. It really is that easy.
Good Enough to Eat
Here is a short list of edible flowers and how to enjoy them.
Add fresh nasturtiums, borage, chive, and squash blossoms to your salad for a boost of fresh, peppery, or lemony flavor.
Borage flowers taste like cucumbers.
Crepes made with black locust clusters are a French cuisine delicacy that's worth trying.
Rose petal sherbet, made from fragrant red and white Damasks, is a summer afternoon treat that's highly praised in the Balkans and the Middle East, served on a spoon in a glass of ice cold water.
Marigolds, dandelions and elderflowers can be used to make flavorful wines.
With time, the elderflower wine becomes more and more sparkling.
Candied violets are a traditional confection of Provence, and the fresh flowers can be used to infuse honey, just like lavender.
Scarlet runner bean flowers are an excellent decorative addition to salads, and chamomile can add a pleasant flavor to baked goods.
Canning Tomatoes
Too much of a good thing? Here is how to preserve tomatoes.
Blanche and peel the fruit, place it in jars and cover it with enough of the blanching liquid to fill the jar to the top. Add lemon juice to increase acidity, screw the lid on loosely and simmer the closed jars in a double boiler on low heat for 40 minutes. Let the jars cool down slowly, screw the lids on tight and label them with the contents and the date.