Summer always goes by too fast. The colours of the landscape are starting to change and the evenings are cool and refreshing, with the night sky filled with bright stars.
As this season comes close to a finish, it is one of the greatest times for our palettes.
Each year we wait, and then the flavours are ours for the tasting —fresh corn on the cob, onions and carrots just tugged from the ground, zucchini and cucumbers cut from the plant and my favourite, juicy nectarines, peaches and plums. Oh the sweet offerings.
Read Also
A power of attorney document may no longer be enough
Recently, some financial institutions have begun imposing their own internal form of “verification” requirement with respect to powers of attorney.
And let’s not forget the harvested crops such as lentils and flaxseed that can be incorporated into our menus for the field to fork experience.
Here are my annual summer go to’s.
Baked beans
We often make this dish during harvest because it incorporates fresh onions and, if desired, lentils. They are delicious as a side to a roast of beef or just on their own with a slice of hearty bread for the dipping.
Saute two onions in a large pot, then add:
- 2-14 oz. cans brown beans in tomato sauce 2 – 398 mL
- 1/2 c. chili sauce 125 mL
- 1/ 2 tsp. dry mustard 2 mL
- 1 /4 c. brown sugar 60 mL
Cook on medium to low heat, stirring occasionally until flavours combined, approximately 15 minutes.
If using as a one dish meal, you can add two cups (500 mL) of thinly sliced wieners or cooked lentils (boiled and drained or canned, my favourite is Eden brand) and simmer for another 30 minutes to let the flavours mingle.
Notes: you can also serve this cold. If you do not have chili sauce, simply use ketchup and add a dash of chili powder or any spices that are complementary.
Serves 4 to 6.
Peach crumble
This recipe is pulled out as soon as fresh peaches are in season. The sweetness and the aroma of this dessert baking is heavenly.
- 6 c. sliced and peeled peaches 1.5 L
- 1 / 4 c. brown sugar 60 mL
- 3 tbsp. flour 45 mL
- 1 tsp. lemon juice 5 mL
- 1/2 tsp. grated lemon zest 2 mL
- dash nutmeg
- 1/2 tsp. cinnamon 2 mL
Topping:
- 1 c. flour 250 mL
- 1 c. sugar 250 mL
- 1 tsp. baking powder 5 mL
- 1/4 tsp. salt 1 mL
- 1/2 c. softened butter 125 mL
Preheat the oven to 375 F(190 C). Prepare a nine X 13 inch (22 X 33 cm) pan.
Combine the peaches with sugar, then toss with the flour, lemon juice and spices. Place the peach mixture in the prepared pan.
For the topping, combine flour, sugar, baking powder and salt. Cut in butter until mixture is well combined and sprinkle over peaches. Lightly press topping down onto the peach mixture. Bake for 35 to 40 minutes. Serves 10. Delicious topped with vanilla ice cream.
Plum streusel kuchen
I love the sweet and sour contrast of plums. The rich colour that this dessert bakes into is a masterpiece in presentation and taste. I most often use purple plums for this recipe, but any will be delicious.
- 2 c. all-purpose flour 500 mL
- 1/4 c. sugar 60 mL
- 2 tsp. baking powder 10 mL
- 1/4 tsp. salt 1 mL
- 2 tbsp. butter 30 mL
- 1 large egg, room temperature
- 1 c. heavy whipping cream 250 mL
- 8 fresh plums, sliced
Topping:
- 2/3 c. all-purpose flour 160 mL
- 2/3 c. sugar 160 mL
- 2 tbsp. cold butter 10 mL
- 2 tbsp. heavy whipping cream 30 mL
Preheat oven to 350 F (180 C) and prepare a 13 x nine inch (22×33 cm ) baking pan.
In a large mixing bowl, combine the flour, sugar, baking powder and salt; cut in the butter until mixture resembles fine crumbs. In another mixing bowl, whisk the egg and cream together and add to the crumb mixture, tossing gently with a fork until mixture forms a ball.
Press this dough into the baking dish and arrange the plums over the crust.
For the topping, in a small mixing bowl, combine the flour and sugar. Then cut in the butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums.
Bake until a toothpick inserted in the centre comes out clean, 35 to 40 minutes. Cool on wire rack. Cut and serve with fresh whipped cream or vanilla ice cream. Makes 12 servings.
Source: adapted from Taste of Home Magazine.
Zucchini chocolate square
This is good in a lunch, for a coffee snack or even dressed up as a birthday cake. We have a September birthday in our family, and this is often served in the field.
- 1/2 c. butter, softened 125 mL
- 1 3/4 c. sugar 425 mL
- 2 large eggs
- 1/2 c. oil 125 mL
- 1 tsp. vanilla extract 5 mL
- 2 1/2 c. flour 750 mL
- 1/4 c. cocoa 60 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. baking powder 2 mL
- 1/2 tsp. ground cinnamon 2 mL
- 1/2 c. sour milk (add 1 tsp./5 mL vinegar or lemon juice to regular milk) 125 mL
- 2 c. shredded zucchini 500 mL
- 1 c. semisweet chocolate chips 250 mL
Preheat the oven to 325 F (170 C). Prepare a nine X 13 inch (22 x 33 cm) pan.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. In another bowl, combine the dry ingredients and add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini.
Pour into the pan. Sprinkle with chocolate chips. Bake for 40 to 50 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack. Cut into 12 servings.
The dessert is from my mother-in-law’s recipe book.
Chewy chocolate chip flax cookies
The beautiful blue flowering flax crops that graced us earlier in the summer have now given us nutritious flax seed. The addition of flax to our cookies make us feel less guilty as we sneak just one more.
- 1 c. butter, softened 250 mL
- 1 c. brown sugar, packed 250 mL
- 1/2 c. white sugar 125 mL
- 2 eggs
- 1 tsp. vanilla 5 mL
- 2 c. flour 500 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. baking powder 5 mL
- 1/2 tsp. salt 2 mL
- 1 c. rolled oats 250 mL
- 1/2 c. ground flax seed 125 mL
- 1 1/2 c. chopped pecans or almonds 375 mL
- 2 c. chocolate chips 500 mL
Preheat the oven to 325 F (160 C).
Cream together the butter and sugars until smooth. Beat in the eggs one at a time and then add the vanilla. Combine the flour, soda, powder and salt. Add to the creamed mixture until just blended. Stir in the oats, flax, pecans and chocolate chips. Form into balls and place on an ungreased cookie sheet. Bake for 14 minutes. Makes approximately 36 cookies. Source: www.saskflax.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
