Summer meals, in our family, were celebrations. When most people think of summer, they think of lazy weekends, a casual barbecue, and cocktails on the patio. In our home, summer weekends consist of taking advantage of the bounties of the season. We plan our summer weekends around hunting for the freshest fruits and vegetables.

Entertaining

When I cook for a crowd my goal is to create a meal that friends and family will remember. That often involves preparing food that reflects a particular culture or something that is reminiscent of my childhood. For example, I have an outdoor paella burner, so I often prepare tapas and a paella out on the patio. It helps that my husband is Spanish guitarist, as are many of our friends, so our paella nights are always special.

Summer Meals At Home

When we aren’t entertaining, our summer meals are more reminiscent of the family meals that have been passed on from my Italian mother, Rosa. We are fortunate to have several Italian grocers in our Chicago neighborhood and good quality produce readily available. Likewise, we live in a neighborhood where most yards have gardens and neighbors always willing to share. Consequently, we are able to take advantage of produce at its peak.

In early summer, when the zucchini plants are large enough to produce flowers, we kick off the season with the first taste of zucchini flowers.

In mid summer, when zucchini and eggplant are ready for harvest, we make Googootz, Ciambotta, or a nice Mediterranean minestra. While all contain similar ingredients, they are different in preparation and in taste. We might also slice some fresh tomatoes and enjoy them along with a plate of Melrose Pepper Crostini. Similarly, some evenings, we sauté baby artichokes and enjoy them with a Burrata platter.

Also in the summer, we make a meal of fresh sweet corn and tomatoes. Favorite summer meals with my parents were never without corn and tomatoes. My father had select vendors, at the West Allis Farmer’s Market, who would reserve their best picks for his arrival. I recall going to the market and heading straight for the tomato ladies, who knew him by name and even wore lipstick on the days they knew they would see him. It was a sight to behold! Women of a certain age, in their dungarees and chunky sweaters, flirting with my father. From tomato alley, he headed straight for the singing corn farmer who entertained the crowd while he bagged their corn.

As the summer progresses, and the produce is even more abundant, I use tomatoes, beets, and roasted peppers to make homemade pasta, and herbs to make pestos and chimichurri.

Preservation

As autumn nears, I start to preserve the harvest. Sott’olio is a means of preservation that is widely used in Italy. I prepare eggplant and peppers using this method. We also cure freshly harvested olives for use throughout the year.

Click on the links in this post to see some of the great recipes on my blog and enjoy my husband’s fabulous guitar artistry. Now is the time to prepare these recipes and enjoy the fruits of the season!

Buon Appetito!