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ediblecommunitiesSeasonal Recipessummer
LETTER FROM THE EDITORWelcome to Edible Communities!RECIPESAnd hello summer! We offer these recipes to help answerMolly Watso ntwo pressing summer issues. First, what to do with all that@mollywatsonafglorious produce that tends to pile up after visits to thefarmers market (including all the bunches of herbs thatSummer Recipes2melon mint Agua FrescaRECIPE PHOTOSare so tricky to resist and often equally tricky to use up).AND STYLINGAnd second, what to bring to the party.3Cherry Lime (Gin and) TonicSummer barbecues, picnics, potlucks, backyard parties,4Fennel Cucumber Chopped Salad5Colorful Summer Bell Pepper Slaw6Corn Salad with Jalapenos and Cilantro7Minty Potluck Green Beans8Crunchy Sweet Peach Celery Salad9Herby Potato SaladErin Scott@erinscottstudiomeet-ups at the park summer is the time for casualDESIGNgathering. These drinks, salads, sides, and desserts wereBruce Coledesigned to be toted along for the ride or offered to a@ediblesfgroup if you’re hosting. No quickly wilting salads, no fussylast-minute prep.Cover photo:Adobe Stock—Molly Watsoneditor in chief, Edible Communities10 Smooth and Chilly Spanish GazpachoABOUT EDIBLE COMMUNITIES: Edible Communities is a network of more than 8011Chilled Avocado Zucchini Soup12Spiced Summer Fruit Cobbler13Corn Cake With Berriesindividually owned publications across the US and Canada united by a single mission: toconnect people to their local food, how it’s produced, and who makes it. We believe thatlocally sourced, sustainably produced food matters to our health, to our communities,and to the future of the world around us.Contact Us: info@ediblecommunities.comMail: 369 Montezuma Ave, Suite 577, Santa Fe, NM 87501Phone: 866-825-6053
MELON MINTAGUA FRESCASweet summer melon becomes a refreshing beveragewith a visit to the blender.Any melon works here—both watermelon and cantaloupe are classic choices for agua fresca—but honeydew’s more delicate flavor is remarkably light and drinkable, and when combinedwith the additional green from the lime and the mint, it just plain looks refreshing. Feel freeto make it ahead and cool it in the fridge, just know that the mixture will separate—a quickstir will bring it back together. You can strain the mixture before serving for a more “agua” effect.Prep time: 15 minutesINSTRUCTIONS1. Peel, seed, and chop the melon. Put theCook time: 10 minuteschunks on a baking sheet and put in the freezerServes: 8while you prepare the other ingredients.INGREDIENTS2. Zest the limes—large strips of zest will be1 honeydew meloneasiest to deal with. Put the zest, sugar, and2 limes1 cup water in a small saucepan. Bring to a1/2 cup granulated sugarsimmer and stir to dissolve the sugar. TransferAbout 3/4 cup loosely packed mint leavesthe mixture to a metal bowl and let cool.Chilled still or sparkling water optional3. Put the syrup, the melon, and ½ cup of themint leaves in a blender. Cut the 2 zestedlimes in half and juice them into the blenderas well.4. Whirl to blend thoroughly. You may need towork in batches. When everything is whirled andblended, pour into a pitcher or other servingvessel. Dilute with chilled still or sparkling water to taste, if you like.5. Serve over ice, garnish the remaining mint.2 ediblecommunities.com
CHERRY LIMEGIN AND TONICCocktail or mocktail, this drink is a refreshing spin on asummer classic.An overabundance of cherries one weekend led to me putting them in everything—onpancakes, in salads, even making a cherry-centric salsa. A pitcher of cherry lemonadewas whipped up, which led to the possibility of a cherry gin and tonic. The pretty colorwas too tempting for the children present, so cherry tonic mocktails were on order.They were just as good as the cocktails. Arguably, they were even better. So add the ginor not, as you see fit—or for gin-haters consider vodka or tequila, if you prefer. Know thisrecipe doubles or triples easily; it halves and quarters equally well. For a lighter version,use half tonic water and half soda water.Serves 6INSTRUCTIONSPrep time: 10 minutes1. Pit the cherries and put them in a cocktailshaker or a large glass. Use a muddler or theINGREDIENTSback of a large spoon to gently crush them.12 ripe sweet cherries2. Add the lime juice and gin, if using. Let sit1/4 cup lime juicefor a few minutes. Cover and shake vigorously3/4 cup dry gin (optional)for 1 minute—you really want the cherry flavor24 ounces tonic waterto blend in with everything.Lime slices for garnish (optional)3. Fill 6 glasses with ice and strain the cherry-ginmixture in equal measures over the ice. Addtonic to fill the glasses or to taste and garnishwith a lime slice, if you like. You can spoon inthe crushed cherries from the shaker or not—your call.3 ediblecommunities.com
FENNEL CUCUMBERCHOPPED SALADA salad so chopped, you can eat it with a spoon.This particular spoon salad is also remarkably green. And crunchy. And cooling. And it’sbegging to be messed with—swap out other veggies (jicama is a stellar option). Add moresprouts, leave the sprouts out. Crumble on some cheese. Add chopped nuts. Toss in chickpeas.You can make this in any order you like, but I prefer to make the dressing first and then justpile in the ingredients.Serves: 8Prep time: 30 minutesINSTRUCTIONSINGREDIENTSsalad bowl along with the olive oil, lime juice, agave,For the dressing:mustard, salt, and pepper. Taste and adjust. You1 small clove garlicwant a very bright, vibrant dressing, so go ahead3 tablespoons extra virgin olive oiland add more lime juice and/or salt and/or pepper2 tablespoons lime juiceto make it really “pop” on your tongue.1/2 teaspoon agave nectar or mild honey2. Trim and dice the fennel. How big? You want a1/2 teaspoon dry mustard/ground mustardpretty small dice—the goal is to have all the salad1/4 teaspoon salt (plus more to taste)components more or less the same size, and pepitas1/4 teaspoon freshly ground black pepperare the size they are, so a dice about as wide as a(plus more to taste)pumpkin seed (or a bit bigger) is ideal. Add the fen-1. Peel and mince the garlic and add it to a largenel to the dressing.For the salad:3. Peel, de-seed, and dice the cucumber. Add to the2 small heads fennelbowl.1 small cucumber4. Trim and dice the celery, into the bowl it goes.2 celery stalks5. Trim and dice the green pepper, add it to the1 green pepperbowl.1 jalapeno (optional)6. Trim, de-seed, and dice the jalapeño, if using,8 springs mintand, obviously, add it to the bowl.1/2 cup toasted pepitas7. Toss everything with the dressing. Taste and add1 cup sprouted lentils and/or other le-more salt and/or pepper if you want.gumes8. Remove the mint leaves from their sprigs and1 cup kale sprouts or other micro greensstack them on a clean cutting surface.Roll them into a little bundle and cut into thin ribbons. Scatter the mint, pepitas, sprouted lentils, andsprouts on the salad.4 ediblecommunities.com
BELL PEPPER SLAWSimply sliced bell peppers make a vibrant, crunchy—and supereasy—salad.This dish is all about the chopping. And the pepper. The bell peppers and the black pepper,of which there is a lot in the dressing. We’re calling it a slaw because the peppers are thinlysliced, and once they sit in the dressing a bit they wilt in a slaw-like way. If you want to keepthem crunchy, cut them into larger, square, bite-size pieces instead.It’s great for picnics and potlucks and buffets, since sitting around is something it does verywell. The fennel is optional since it’s such a strong flavor, use as you see fit.Serves: 8INSTRUCTIONSPrep time: 20 minutes1. Remove and discard the stems and seedsINGREDIENTS3 bell peppers (red, green, and yellow ororange is the best mix)1 clove garlic1 tablespoon aged sherry vinegar3 tablespoons extra virgin olive oil1/4 teaspoon salt1/2 teaspoon freshly and coarselyground black pepper1 teaspoon fennel seeds, optional4 ounces feta, optionalfrom the peppers. Cut them in skinny strips—the skinnier the better, but even is also good.Set them aside.2. Peel and mince the garlic. Put it in a largesalad bowl with the vinegar, oil, salt, and pepper.3. Add the peppers and toss to coat. Addmore salt and/or pepper to taste.4. If using the fennel seeds, crush them in amortar and pestle (or using the bottom of a smallfrying pan) and sprinkle them on the salad.5. If using the feta, cut into small chunks andscatter on top and serve.5 ediblecommunities.com
COR N SALAD W I THJAL A PE N OSFresh and crunchy raw corn is a beautiful canvas forsummer salads.Kernels just cut from the cob and mixed with bright pickled red onions, hot jalapeños,herbaceous cilantro, and salty cotija in a crazy mix of spicy sweet salty goodness. Onceyou’ve enjoyed corn this way, use this recipe as a template—add tomatoes or red peppers,toss in some avocado. Or use a shallot or garlic vinaigrette and add tomatoes, basil, andmozzarella instead of chiles, cilantro, and cotija.Serves: 6Prep time: 30 minutesINGREDIENTSFor the pickled onions:1 small red onion1/4 cup fresh lime juice1/4 cup apple cider vinegar1 tablespoon sugar1 1/2 teaspoons saltFor the salad:4 ears sweet corn2 jalapeños1/2 cup loosely packed cilantro leaves4 ounces cotija cheesered pepper flakesINSTRUCTIONS1. Peel the onion, cut it in half lengthwise, andcut into very thin slices. Put the slices in a bowl,cover with the lime juice and apple cider vinegar.Sprinkle in the sugar and salt. Stir and toss todissolve the sugar and salt and set aside.2. Shuck the corn. Use a sharp knife to cut offthe kernels (pro tip: set the tip fo the cob in a bigbowl and cut down so the kernels drop into thebowl).3. Remove the stems from the jalapeños, cutthem in half lengthwise, remove and discard theseeds, cut them crosswise into very thin slices.4. Toss the corn, onions with their pickling liquid, and chiles together—the pickling liquid actsas the dressing.5. Chop the cilantro and toss it into the mix.6. Crumble the cotija over the top and serve.6 ediblecommunities.com
MINTY POTLUCKGREEN BEANSThe mint is part of their charm, for sure, but other herbswith a similar flavor intensity work as well: cilantro or dillcome to mind.The single jalapeño in this dressing doesn’t tend to make these beans all that hot, but feel free toleave it out (or, better yet, add another one for more heat!). While I wouldn’t want to encourageanyone to be lax about food safety, there’s nothing in these green beans that is going to go toobad too fast, so they are a good item for buffet tables, picnics, and the like when food will maybebe sitting out a bit longer than is optimal, no matter what the host’s intentions.Serves 6-8INSTRUCTIONSPrep time: 20 minutes1. Bring a large pot of salted water to a boil andCooktime: 10 minutesprepare a large bowl of ice water.2. Meanwhile, trim off and discard the tough ends ofINGREDIENTSthe green beans. Peel the garlic and de-stem and1 pound green beansde-seed the chile. Put the garlic and chile in a blender1 clove garlicwith the mint (reserve a few leaves for garnish, if you1 jalapeñolike) lemon juice, olive oil, salt, and pepper. Whirl to2 tablespoons lemon juicemake a smooth dressing.1/3 cup loosely packed mint3. When the water comes to a boil, add the greenleavesbeans and cook until just barely not-raw, about 13 tablespoons extra virgin oliveminute. Drain or lift from the water and immediatelyoildunk in the ice water to cool off the beans. When the1/4 teaspoon salt, plus more forbeans are cool, drain or lift from the ice water andblanchingdry on a clean kitchen towel or layers of paper towels.1/4 teaspoon freshly ground4. Put the beans in a baking dish and pour the dress-black peppering over them. Toss to combine. Let them sit at least1/4 cup chopped almonds or30 minutes at room temperature and up to overnight,pistachios (optional)covered and chilled.1 fresh red chile for garnish(optional)Note: the longer they sit, the more intense thedressing will get.7 ediblecommunities.com
CRUNCHY SWEETPEACH CELERY SALADPeaches and tomatoes have a lot in common—soft, sweetyet acidic—so if peaches are nowhere to be found, knowthat tomatoes can take their place here.If you want to guild the lily that is this salad, consider adding browned garlic slices to themix. Peel and thinly slice 3 garlic cloves, heat about ¼ cup vegetable oil in a small fryingpan, cook the garlic until golden brown, transfer to layers of paper towels to cool and drain.Scatter over the salad with the peanuts for some intense flavor.Serves: 6INSTRUCTIONSPrep time: 30 minutes1. Make the dressing: Peel and mince the garlic.Remove the seeds from the chile and mince it. PeelINGREDIENTSand finely grate or mince the garlic. Combine theFor the salad:ginger, chile, and ginger in a small bowl or measuring1 bunch celery, about 8 stalkscup with the vinegar, oil, fish sauce, and sugar. Set3 ripe peachesaside.2 serrano or Fresno chiles2. Prepare the salad: Pick off and reserve any2 green onionsleaves from the celery. Trim the celery stalks and2 cups loosely packed herbcut them into thin slices on the diagonal. Peel andleaves—a mix of mint, cilantro, andpit the peaches, if using; cut them into thin-ishbasilwedges.1/2 cup roasted peanuts3. Arrange the celery and peaches on a platteror wide, shallow bowl. Drizzle with about half theFor the dressing:dressing and toss to coat. Remove and discard the1 garlic clovestems and seeds from the chiles, then cut them into1 serrano chile (optional)thin slices; cut the green onions into slivers.1 inch fresh gingerScatter them, the celery leaves, and the herbs over3 tablespoons rice vinegarthe salad. Drizzle everything with the remaining1 tablespoon vegetable oildressing. Chop the peanuts and scatter them over1 tablespoon fish saucethe top. Serve.1 teaspoon brown sugar8 ediblecommunities.com
HERBY POTATO SALADThe complete lack of mayo means this salad can be leftout without too much worry of things turning bad.We used teeny tiny “marble potatoes” for the photo of this salad, but using potatoes bigenough so they need to be cut up to be bite-size is even better—they soak up more of theflavor from the dressing.Serves: 8INSTRUCTIONSPrep time: 15 minutes1. Cut the potatoes into equal size large (bigCook time: 15 minutesbite) chunks. Put the potatoes in a large pot,Cooling time: 20 minutescover with about 8 cups of water and add about2 tablespoons salt. Bring to a boil and cookINGREDIENTSuntil the potatoes are tender, about 10 minutes.2 pounds yellow Finn or Yukon gold potatoesDrain and return to the hot pot to dry out a bit.1 small red onionToss with ¼ cup of the vinegar and let cool.1 teaspoon caraway seeds (optional)2. While the potatoes cook, peel the onion1/2 cup apple cider vinegar, dividedand cut into thin slices. Put them in a medium2 tablespoons whole grain mustardbowl and cover with cold water. Let sit about 101 teaspoon freshly ground black pepperminutes, drain, and dry on layers of paper towels.1/2 teaspoon salt, plus more for cookingIf using the caraway seeds, heat a small frying3 tablespoons extra virgin olive oilpan over medium-high heat and toast the seeds1 bunch chivesuntil fragrant, about 1 minute. Set aside.1 cup flatleaf parsley leaves3. In a medium bowl, combine the remaining1/2 cup fresh dill leavesvinegar, mustard, pepper, and salt. Whisk inthe olive oil. Pour over the potatoes and toss tocoat thoroughly. Let sit about 30 minutes so thepotato soak up most of the dressing.4. Add the onions and toss just to combine.5. Roughly chop the chives, parsley, and dill.Add to the salad.6. Sprinkle with the caraway seeds, if using, andserve.9 ediblecommunities.com
SMOOTH AND CHILLYSPANISH GAZPACHOThe single easiest way to make the most of ultra-ripetomatoes.We eat this Spanish classic at least once a week at my house during the height of tomatoseason. It’s perfect for a no-cook dinner, for a make-ahead dinner, and for using tomatoesthat have gone a touch past perfectly ripe. A bit overripe isn’t just okay for this chilled soup,it’s ideal.The blend-strain-blend technique may seem like overkill, but it’s how to get an utterlysmooth, luscious, and integrated gazpacho.Offer a range of garnishes for people to add as they like. By including egg or ham and plenty of toasted bread or croutons, it’s pretty easy for this to serve as a light supper.Serves 4-6Prep time: 45 minutesCooling time: 4 hoursINSTRUCTIONS1. You may need to work in batches,INGREDIENTSif you do, use about half the tomatoes2-1/2 pounds extremely very ripe tomatoesin each, do the cucumber in one and the1/2 cucumberbread in the other, then combine.1 piece baguette about 5 inches long2. Cut the tomatoes, cucumber, and bread1 tablespoon sherry vinegarinto fairly big pieces. Put them in the1 tablespoon red wine vinegarblender with the 2 vinegars and olive oil,1/3 cup extra virgin olive oiland any garlic, shallot, or chile you’re us-Salt to tasteing. Whirl to blend until smooth.Options:3. Run through a food mill or a strainer.1 clove garlicReturn to the blender, and blend again.1 shallotAdd salt to taste (it’s a lot of liquid and a1 hot chilelot of acid, so salt generously—start with 1Possible garnishes:teaspoon, then add more to taste).Diced red or green bell pepper4. Cover and chill at least 4 hours and upDiced cucumberto overnight.Pitted and chopped oil-cured black olives5. Serve with the garnishes for people toChopped hard-cooked eggadd at the table.depending on the size of your blender;Chopped hamToasts or croutonsHerbs of any sort10 ediblecommunities.com
AVOCADOZUCCHINISOUPIt’s like avo toast in a bowl.A lighter, brighter version of avocado soup. By whirling in some zucchini, avocado soup goesfrom being beyond-rich to a smooth and creamy lunch or dinner. It’s tasty on its own, but you canmake it your own with an array of garnishes and even turn it into a full-on no-cook dinner.Serves: 6Prep time: 10 minutesINSTRUCTIONS1. Peel the onion and cut it into big pieces;Cook time: 20 minutespeel and chop the garlic; trim and chop theChill time: 2 hourszucchini. Put all the vegetables in a mediumpot with the broth and bring to a boil. ReduceINGREDIENTSthe heat to maintain a simmer and cook until1 onionthe zucchini is very tender, about 15 minutes.2 small to medium zucchiniRemove from the heat and let cool.4 cups homemade or fresh chicken or2. Whirl the zucchini in a blender until smooth.vegetable stockPeel and chop the avocado, add it to the½ teaspoon salt, plus more to tasteblender along with the lime juice. Whirl until2 garlic clovessmooth. Add more salt to taste.2 medium avocados3. Cover, with waxed paper or plastic wrap di-¼ cup lime juicerectly on surface to prevent browning, and chillat least 4 hours.Optional garnishes:4. Taste, add more salt and/or lime juice, if youAleppo chile flakeslike, and serve with garnishes of your choice.Any herbChopped chileCrème fraîcheFreshly ground black pepperHot chile oilTeeny tiny croutonsToasted sesame oilToasted sesame seeds11 ediblecommunities.com
SPICEDSUMMERFRUITCOBBLERAny summer fruit is welcome in this cobbler—berries,peaches, plums, apricots This is tasty with all berries or all peaches or all apricots really any summer fruit can betossed in here to decent effect. The final result isn’t overwhelmingly sweet, so it works wellwith ice cream or sweetened whipped cream, or just for those who like to taste the fruit overthe sugar. It’s also remarkably good for breakfast and a lovely addition to brunch.Serves: 4INSTRUCTIONSPrep time: 35 minutes1. Preheat an oven to 350 F; position a cookingCook time: 10 minutesrack in the top third of the oven.INGREDIENTS2. Put the fruit in a baking dish. Add the sugarFor the fruit:and toss. Sprinkle with the tapioca and toss6 cups berries or peeled and choppedagain. Grate about 2 teaspoons lemon zest intoorchard fruit (peaches, apricots, etc.)the dish, then squeeze in about 2 tablespoons1 cup granulated sugarlemon juice. Toss again. Sprinkle on the black2 tablespoons instant tapioca orpepper, nutmeg, and cardamom. Toss again.tapioca starchSet aside while you make the topping.1 tablespoon lemon juice3. Combine the flour, sugar, baking powder,1/2 teaspoon freshly ground blackbaking soda, and salt in a medium bowl. Cut in thepepperbutter in small chunks. Use a fork, pastry cutter,1/8 teaspoon freshly grated nutmeg2 knives, or your fingers to work the butter into1/8 teaspoon cardamomthe flour until it looks like cornmeal with a chunkor two in it. Stir in the buttermilk. The batterFor the topping:should be loose enough to drop, stir in more but-2 cups flourtermilk, 1 tablespoon at a time, if needed.1/4 cup granulated sugar4. Stir the fruit mixture one more time, then drop1 1/2 teaspoon baking powderthe batter in spoonfuls over the top. Sprinkle with1/2 teaspoon baking sodathe coarse/extra sugar, if using. Set the baking1/2 teaspoon saltdish on a rimmed baking sheet (to catch drips!).8 tablespoons cold salted butterBake until the biscuit topping is browned and the1 1/2 cups buttermilk, plus a fewfruit is bubbling in the center, 50 to 60 minutes.tablespoons if needed2 tablespoons coarse sugar (optional)12 ediblecommunities.com
CORN CAKEWITH BERRIESFeaturing fresh corn rather than cornmeal, this dessertis chock-full of summer produce.The cake can be made the morning of a party or even the day before, then just assemblewith the whipped cream and berries before serving. For the glorious creation pictured, youneed two layers, but this recipe works very well if halved for a more humble, single-layercake you can eat plain or dusted with sugar or with a dollop of yogurt and berries on theside dare we suggest for breakfast?.S erves: 8Prep time: 30 minutesCook time: 50 minutesINGREDIENTS4 medium ears sweet corn1/2 cup whole milk1 teaspoon vanilla2 1/2 cups flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup butter, room temperature(plus more for the pan)1/2 cup vegetable oil3/4 cup granulated sugar3/4 cup brown sugar4 eggsFor the garnish:1 pint heavy whipping cream1/4 cup sugar2 pints berriesINSTRUCTIONS1. Preheat an oven to 350 F. Butter 2 round 8-inchcake pans, line the bottoms with parchment paper,and butter that as well. Set aside.2. Shuck the corn. Using the large holes on a grater,grate the kernels into a medium bowl (this method getsmore of the kernel from the cob than simply cuttingthem). Whirl in a blender with the milk and vanilla.3. In a small bowl, combine the flour, bakingpowder, and salt. Set aside.4. In a large bowl or the bowl of a standing mixer,beat the butter, oil, and sugar until light-looking andfluffy. Separate the eggs. Add the yolks, one at atime, to the butter mixture, beating for 30 secondsafter each addition.5. Beat in the corn mixture, then stir in the flourmixture just enough to combine everything (don’toverbeat).6. In a large bowl, beat the egg whites until they holdsoft peaks—the beaters should pull up a peak of whiteswhen lifted from the bowl, but that peak should droopback down. Stir about 1/3 of the whites into the batter,then fold in the remaining whites.7. Pour the batter into the prepared pans and bakeuntil a toothpick inserted in the center comes outclean, about 30 minutes. Let the cake cool on a rack.8. Whip the cream and sugar to hold soft peaks, useto “ice” the cake, adding berries to each layer.13 ediblecommunities.com
A NOTE ON SUMMER COOKINGSummer cooking should be easy—think sliced tomatoes with a sprinkleof salt, a drizzle of olive oil, and a few torn basil leaves or peaches slicedover ice cream—so don’t overthink it. Even when it comes to the grill.Season whatever you’re grilling and cook it until it’s done. Try not to muckabout with it too much while it cooks. Flip things with two sides over once.Don’t push and mash and poke things—especially not to entertain yourself or because you feel like you need to “do” something. Most foods—burgers, chicken, steak, vegetables—fair better when allowed to just sitand cook. If you can bear it, give food a bit of time to sit and rest off thegrill so the juices can settle and they can finish cooking before digging in.Easy.Photo: Adobe Stock
connect people to their local food, how it’s produced, and who makes it. We believe that . locally sourced, sustainably produced food matters to our health, to our communities, and to the future of the world around us. Contact Us: info@ediblecommunities.com. Mail: 369 Montezum
