(From the archives. If you're planning a big Fourth of July party, consider this very colorful, cool dessert, which I made for a party several years ago. There are a lot of steps involved, but you can cut corners with storebought meringue and sugar cookies if you prefer. Originally published in July 2006 (!))
I love outdoor parties in the summer, especially when it means a barbeque. July the 4th barbeque parties are the best, and I miss them sorely when I am not in the U.S. This year though, we are going to have a July the 4th party on Sunday (since the 4th is not a holiday here), complete with grilled hamburgers, wurst, and chicken. Someone else is going to do all that grilling, so I am making the dessert.
Juucy fragrant peaches work surprisingly well in this summertime appetizer pasta.
Update: I’ve revised this, possibly the most popular umeboshi recipe in English online, to include some key troubleshooting notes. Originally published June 18, 2009. My mom has been making a batch of umeboshi every year since, and I’ve also added some more notes from her.
My mother came for a visit this week, bringing along a pot of her homemade umeboshi. I asked her to tell me how she makes them; not only did she write it down for me, she even had pictures she’d taken of her attempts in the past couple of years! So, here is my mom’s version of how to make homemade umeboshi. I’ve freely translated her Japanese explanation to English.
My mother [my grandmother - maki] used to make umeboshi every year. When I lived in New York, I was too busy working to do much cooking, let alone umeboshi! But now that I am retired, I’m trying to remember how to do things the old way. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort.
I’ve left it until rather late in the season, but here is a recipe for a a very straightforward strawberry jam.
3 years ago, I mentioned a handy list of produce ranked by how much pesticide is used to grow them. The higher (=more pesticides) the ranking, the better it would be to stick to organically grown.
I recently got a new iPhone (yes…I’m the very opposite of an Early Adopter of tech gadgets) and discovered that the same list is available as a free iPhone app called DirtyProduce. Here’s a screenshot of the opening page:
It doesn’t do much beyond list the Dirty Dozen (the most heavily pesticide-treated fruits and vegetables), the Clean 15 (the last pesticide-used) and the full list of 47 produce items, but it’s handy to have around with you. Who knew for instance that peaches were the most pesticide-laden fruit or vegetable? I tend not to peel my peaches, and I ate, oh I don’t know, a few tons of them over the summer. I may start peeling them next season, or look for non-treated ones.
Anyway, if you do have an iPhone, take a look. And if you don’t, there is still the PDF list to print out and carry in your wallet.
Since so many people liked my mom’s umeboshi recipe, here are two more recipes using ume plums from her. She doesn’t have photos for these, so I’ve taken a picture of her notes, with a little illustration she did of how to layer the ume and sugar for the umeshu (plum wine).
Full fruity smoothies are a summer indulgence.
At the moment, cherries are everywhere here in Switzerland. Roadside signs proclaim “Kirschen” or “Chriesli” (the Swiss-German dialect for cherries), luring you to farms and fruit groves and farm stores. They’re on sale at the Migros supermarket too, for the busy person to pick up in a hurry.
When I get started on cherries, I can’t seem to stop until I’ve had my fill, and I do mean fill, of that sweet, dark juice with a hint of sourness. Fresh cherries are so good that I just can’t bring myself to do anything more than pop them in my mouth one after another, methodically spitting out the pits. I know there are numerous cherry recipes out there, but as delicious as things like cherry pie and cherry clafouti are, there’s really nothing to beat the naked, unadorned cherry.
Everyone knows in theory that the fresher the vegetables, the better they are. But I think that many of us fall into the habit of buying a bit too many vegetables, storing them in the fridge, and using them as long as they haven’t rotted away or become science experiments in some form. You know, things like carrots and celery, apples and other rather indestructible produce.
But once you see how produce does deteriorate, you start to wonder. Case in point I had some rhubarb stalks left over, and stored in the fridge for about a week after I bought them. (Normally I cook rhubarb right away, but it was cheap at the market so we’d bought more than we needed.) So, yesterday I took them out - they looked crisp and perfectly fine - and turned them into rhubarb crumble pie.