Whew! August….summer seems to be rushing by. It’s like I’ve blinked and July has come and gone. August should be a bit slower in this house because kid number one has football practice almost every night and that kind of limits our summer activities. I forsee that August will be a busy food month as all the summer fruits and vegetables are harvested and sold. I’ve already got a jump start on some canning…I made some rhubarb barbeque sauce and some strawberrry and rhubarb jam with what very well may be the last of the rhubarb pickings. Unlike previous years I’ve actually managed to get about four good harvests out of my rhubarb plants AND make good use out of it.
My tiny little community garden plots have been producing some really lovely mixed lettuce greens for a while now, but on my last visit I just couldn’t resist pulling up some of these young Chioggia Beets, also known as Candy Cane Beets. I roasted them in a pan covered with foil during the cool hours of the evening to have on our salads for the next couple of days.I ended up roasting the last of our Okanagan cherries with a bit of balsamic in the oven. I was really keen on making a classic cheesecake with a bit of a twist on the cherries but I just ran out of time. Instead I preserved them with a bit of amaretto and intend on using them in cocktails in the winter…right about the time I start dreaming of Okanagan cherries.I’m never too sad to see the end of cherry season because that means that apricots, plums, and the beginnings of peaches. And of course, some really nice cut gladiolas to brighten up my kitchen.I had so much ‘summer bounty’ in my kitchen this weekend that after I made the barbeque sauce and jam I was still keen on cooking. I posted my adventures on my Facebook status and invited the first person who left a comment for dinner. We ended up seeing some treasured friends that we never get to see enough of. They have a two year old and another on the way…I’d forgotten what it was like to have little hand prints on my refrigerator.
We had a lovely dinner beginning with some of these fresh fava bean crostini with truffle oil. Our company had never tried truffle before but of course they decided that they definitely liked it. Have YOU ever met anyone that doesn’t enjoy truffle? Later for dinner we enjoyed some marinated flank steak and King crab legs that we cooked on the barbeque as well fresh, sweet Alberta corn and a quickly tossed together Caprese salad with bocconcini, home grown tomatoes and basil.I hadn’t really planned on dessert after all of that food but it’s always nice to end the evening on a sweet note. I quickly sliced up a pineapple which hubby grilled while I whipped up some cream spiked with a bit of amaretto. It was the perfect ending to a meal best shared with friends.
A huge thanks to Celia of Fig Jam and Lime Cordial for hosting this fun monthly peek into kitchens around the world. If you would like to join or just drool over her amazing bread and chocolate posts head on over to Fig Jam and Lime Cordial.