Summer Archives - Page 15 of 21

Radishes Drizzled with Sesame Oil and Maldon Salt

June 11, 2024June 5, 2015 by Emily

Sometimes the best approach to fresh produce is to treat it lightly in the kitchen, and let its natural flavor shine. This is how we love to eat radishes: a little sea salt, a little sesame oil, and that’s it.

This is a very simple take on the classic combination of radishes and butter. In this case the butter has been replaced with toasted sesame oil which has a wonderful rich nuttiness that pairs beautifully with the crisp radishes. Maldon Salt is my favorite flaky sea salt but you could use fleur de sel or whatever kind you prefer. It’s so simple but it’s incredibly delicious.

These beautiful pink and purple radishes came from the Common Ground Farm. — These beautiful pink and purple radishes came from our local Common Ground Farm.

Insanely Delicious Key Lime Pie

July 3, 2024May 29, 2015 by Emily

Insanely Delicious Key Lime Pie — Tasting Key Lime Pie instantly makes me feel like I’m on vacation. It’s decadent, refreshing and just plain old fun.

It’s possible that I have scurvy because recently I cannot get enough citrus. And not like regular old lemons and grapefruits. Fancy fruit. Last week it was kumquats. This week, key limes.

The fact that they are both adorably wee versions of regular-sized fruit may have something to do with it. I admit it. I am undeniably attracted to Lilliputian produce.

Now I’m going to tell you a secret about key lime pie. You actually don’t need key limes to make it. Regular, grocery-store Persian limes taste just as delicious. I had never seen fresh key limes before (and they weren’t that expensive) so I decided to go for it but don’t fret if you can’t find them.

Kumquat-Ginger Whisky Sour

June 11, 2024May 22, 2015 by Emily

Cocktail glasses with a bright yellow citrus drink

Got kumquats? Make whisky sours! This fresh and light cocktail’s tart flavor comes from three kinds of citrus (lemon, lime and kumquat).

Kumquat-Ginger Rose Cocktail

June 11, 2024May 22, 2015 by Emily

Inspired by this Saveur recipe, we adapted our drink to use the Kumquat-Ginger Syrup instead of a kumquat-infused gin. One benefit is that the syrup can be used as soon as it’s cool, whereas the infusion can take a couple of weeks.

Kumquat-Ginger Rosé Cocktail — Lillet Rose is a French aperitif wine from Bordeaux.

Kumquat-Ginger Smash

June 11, 2024May 22, 2015 by Emily

Once you’ve made the Kumquat- Ginger Syrup, whipping up this drink is about as simple as it gets. Muddle some of the kumquats and their syrup in a rocks glass, add rum and a few ice cubes and stir. Top with some club soda. Bam, done.

Dark rum tends to have notes of vanilla and clove which is a lovely complement to the sweet/tart flavor of the kumquat syrup. The ginger in the syrup adds to the spiciness, making this a perfect drink in both warm and cold weather. It’s basically a Dark ‘N’ Stormy, with a twist. Yes, please.

Kumquat-Ginger Syrup

July 5, 2024May 22, 2015 by Emily

This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.

The majority of things that I buy at the grocery store or farmer’s market, I know exactly what I want to do with. Broccoli rabe looks good? Let’s make a pizza or maybe pasta with white beans. Carrots are on sale? Let’s roast them with honey and thyme or make carrot cupcakes. Totally reasonable.

Then there are the impulse buys. I saw these kumquats and I just had to have them. I mean, look at them!

They’re like teeny, tiny oranges meant for a doll! I ask you, reader: how could I resist them? Well, I couldn’t, which is why you’re looking at pictures of them right now. The thing is, I had absolutely no idea what to do with them once I got them home.