Summer. It just has this effect on me...

I have a terrible time writing blog posts in the summer. I'm not sure why it is exactly... especially because I am certainly still cooking and baking. But perhaps because it is hot and I turn into a giant, whining baby when it is hot... Or perhaps because my other job has swallowed me whole, and the last thing I can fathom is typing and typing and more typing on a hot day..... I don't know. It just is what it is.

But for now, let's agree that it's strange and please accept my apologies. We can move on to more fun and informative things, and hopefully I will work something out so that I see you a little more often. Because I would like that.

As for today, I thought we could check out some of the delicious things I've been whipping up these past couple of months. Because believe me, I take advantage of the amazing seasonal produce in this area. My farm share is my heart. And you can reap the benefits- It's recipe time!

Fresh Strawberry and Citrus Galette
Thinly slice a pint of fresh strawberries and toss with a handful of sugar, the juice of one lemon, and the zest of one lime AND one lemon.
Make your favorite simple pie crust, and roll it out into a rough circle.
Put the berry mixture in the center and fold the edges up around them.
I like to brush the crust with a bit of water and then sprinkle with sugar before baking.
Bake at 425 F or so until the crust is golden and crispy (about 17-20 minutes, depending on your oven).

My Sweet Potato Corn Chowder is an absolute summer staple at our house. Fresh corn doesn't get any better than in this little valley of ours. 

Dice 1 yellow onion, 1 stalk of celery, half a medium fennel bulb, 1 carrot, and 1 clove of garlic. 
Sautee on medium heat in a pot with 2 Tb olive oil until onion is translucent. 
Add 2 sweet potatoes, diced as well as 1 tsp coriander, 1 tsp smoked paprika, 1 Tb tomato paste, 1 keffir lime leaf and salt/pepper to taste. 
Let cook for 1 minute, then add 4 cups vegetable stock. Bring to a boil, then let simmer. 
Cut the corn from 2 cobs. Put one of the cobs into the stock while the vegetables are simmering. 
Once the sweet potato is soft, add 1 cup coconut milk (preferably the hardened cream at the top of the can), the corn kernels, and 2 Tb fresh cilantro (chopped). 

Lastly, these Black Bean and Brown Rice Veggie Burgers are my favorite thing in the world to eat on a hot day. You'll need a can of black beans (drained and rinsed), an onion, a bell pepper, a stalk of celery, a jalapeno (seeded), and a cup of brown rice (uncooked). Also, depending on whether you are vegan or not, an egg OR vital wheat gluten.

Sautee the veggies (all diced) in a Tb of olive oil until they are soft. Add a Tb of chili powder, 1 tsp cumin, 1 Tb tomato paste, and the beans and sauté for another minute or two. Add salt and pepper to taste. 

Mash this bean mixture with a fork so that most of them are crushed but a few are still whole. Add the rice once it's cooked. Add the egg OR toss in a quarter cup of vital wheat gluten and a quarter cup (1 Tb at a time) of water and mix. If using gluten, mix until you see "strings" forming. 

Heat a skillet with a couple of tablespoons of oil at medium heat, and form your patties. I like to fill the palm of my hand and then flatten them out from there. Cook for 2-3 minutes on each side.