Pickup #2

Summer produce starts taking over the spring greens. I'm battling the war that is the avoidance of the stove/oven in your un-airconditioned NYC kitchen vs. taking advantage of gorgeous colorful produce. Good thing I love having dinners of big salads with the fixin's; heat not required.

Fruit:
blueberries - 1 pint
apricots - 1.5 pounds

Veg:
summer squash - 2 pounds
loose salad greens - 1 quart
arugula - 1 head
young napa cabbage - 1 head
green lettuce - 1 head
swiss chard, red - 1 bunch
corn - 3 ears
basil - 2 sprigs

flowers: white, coral, purple mix



Meals:
1.Tibet Cafe's spiced chickpea appetizer over sauteed summer squash and salad greens


2. Swiss Chard, Bean, Squash Soup


3.Fresh napa cabbage kimchi (gut-juhl-ee)


4. Apricot, chevre, almond salad on arugula


5. blueberry and lemon curd phyllo tartlets

6. corn and scallion custard pudding


7. sauteed chard with beans over lamb ragu



Best of Summer has yet to arrive....