You know summer is really here when the tomatoes ripen. This weekend was that kind of summer I am scared of: almost 100 degrees, sultry, and humid. I wake up early to walk and garden, and by mid-day I am in the basement, which is the coolest spot in the house. But the garden, though wilted by the end of the day, is relatively happy. The tomatoes are beginning to get rosy, the cucumbers are big enough to pick, the zucchinis are abundant, and the green beans are already profuse. I have picked four huge heirloom tomatoes, Rose de Berne and Striped German. The plants themselves are growing so quick and fast that every day you feel you are seeing a new being.
Last night we had zucchini fritters–just a few small zucchinis grated by hand, mixed gently with an egg, a handful of parmesan cheese, a quarter cup of flour, salt and pepper, and a few zucchini flowers snipped up by a scissor. On the side was sautéed golden oyster mushrooms I had found that morning. We had a large salad of komatsuna and arugula, tossed with homemade sourdough croutons, large chunks of orange Striped German tomato, crumbled feta cheese, olive oil, red wine vinegar, and some torn basil leaves. A meal made entirely of summer’s bounty. (Another variation is below: tomatoes with basil and zucchini flowers, and those greens sautéed simply with garlic.)